Onion Tart

9 in. pie crust, unbaked

3 large onions, thinly sliced
3 large eggs, beaten
1/8 tsp. pepper
1 ½ cup light cream
3 Tbs. butter
¾ tsp. salt

Fry the thinly sliced onions gently in butter. Do not brown. Arrange the onions in the pastry case. Mix the eggs, salt, and pepper with ¼ cup of the cream. Heat the remaining 1 ¼ cups cream, add to the egg mixture and pour over the onions. Bake at 350oF for 30 to 40
minutes, or until a knife comes out clean.

We love this quiche-like tart; I use a mandolin type slicer for the onions which makes it much easier!

Submitted by Cheryl Rowell; from Tasteful Treasures, Friends of Fremont Library Cookbook