Makes 6-8 servings
This dish is lovely paired with a salad of bitter greens dressed in a mustardy vinaigrette.
1⁄4 cup (60 mL) butter
1 lb. (450 g) onions, peeled, very thinly sliced
1⁄2 tsp. (2 mL) salt
1⁄2 tsp. (2 mL) freshly ground black pepper
3 large eggs
1 cup (250 mL) whipping cream
1⁄2 cup (125 mL) milk
1⁄4 tsp. (1 mL) ground nutmeg
3 green onions, trimmed, chopped
1⁄3 cup (75 mL) chives, freshly chopped
1 10-inch (25-cm) baked pastry shell
In a large skillet, melt butter over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions begin to caramelize, about 30 minutes. Remove from heat; set aside. Preheat oven to 350°F (180°C).
In a mixing bowl, whisk together eggs, cream, milk and nutmeg until well blended. Spread cooked onions in pastry shell. Sprinkle on green onions and chives. Then pour egg mixture on top.
Bake for 30 to 35 minutes, until filling sets. Remove from oven and let sit for about 20 minutes. Serve warm.