Crust-less Onion Quiche

This is time-consuming but well worth the effort. After serving it, you wonder why you didn’t double the recipe in the beginning as it is so tasty. I am sodium conscious and I don’t add extra salt to my recipes as a rule, especially if I am using an ingredient that has salt already in it. In this case the cheese has 180 mg per 1-ounce serving. So since I used 4 ounces of cheese, the amount of sodium in the whole dish is 720 mg divided by 6 servings is 120 mg per serving.

Ingredients:

5 cups onions (sliced sweet)
2 tablespoons butter (salted)
3 eggs
1/2 cup milk (I used 1%)
1/4 cup light cream
1/8 teaspoon nutmeg
1/2 teaspoon butter
4 ounces extra sharp cheddar

Directions:

Place sliced onions in a microwave safe container and microwave them for 2 minutes, then stir them.
And then microwave them for 12 more minutes in 2 minute intervals stirring them after each interval.
Add two tablespoons butter to skillet on medium high heat.
After butter melts add onions to the skillet.
Saute onions for 30 minutes stirring enough that they don’t burn.
Remove from heat, set aside.
Pre-heat oven to 350 degrees F.
Use remaining butter to grease a 8″ pie plate or a 8″ shallow square baking dish. (I used a deep dish one which was too deep.)
Add eggs, milk, cream, and nutmeg to a bowl and whisk until a uniform color.
Mix cheese in to egg mixture.
Place onions in baking dish.
Pour egg mixture on top of onions.
Bake for 30 minutes.
Broil for 1-2 minutes.