Ultimate Triple Onion Tart

• 1 (15 ounce) package rolled unbaked refrigerated pie crusts
• 1/4 cup butter
• 1 vidalia onion, halved and thinly sliced (or other sweet onion)
• 1 large leek, halved lengthwise and thinly sliced
• 2 shallots, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 3 ounces cream cheese, cubed and softened
• 3/4 cup shredded swiss cheese
• 3/4 cup shredded monterey jack pepper cheese
• 3 eggs, lightly beaten
• 2/3 cup whipping cream

1. Preheat oven to 375u0b0F Let pie crust stand according to package directions.
2. In a 12-inch skillet heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, and 3/4 teaspoons salt. Cook about 8 minutes or until tender but not browned, stirring occasionally.
3. Reduce heat. Stir in cream cheese until melted.
4. Stir in Swiss and Monterey Jack cheeses until combined.
5. In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined.
6. Ease pie crust into 9-inch pie plate; pour onion mixture into pie crust. Fold edge of crust over filling, pleating as necessary.
7. Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean.
8. Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm.

butter, vidalia onion, shallots, sugar, ground nutmeg, ground black pepper, cream cheese, swiss cheese, shredded monterey jack pepper cheese, eggs, whipping cream

Taken from www.food.com/recipe/ultimate-triple-onion-tart-215219 (may not work)