Sage Onion Quiche

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 2 tablespoons minced fresh sage
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1 unbaked pastry shell (9 inches)
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 can (12 ounces) evaporated milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg

1. In a large skillet, saute onions in butter until tender; drain. Stir in sage and thyme. Spoon into pastry shell. Sprinkle with cheese. In a bowl, whisk the eggs, milk, salt, pepper and nutmeg. Pour over cheese.
2. Bake at 425u0b0 for 15 minutes. Reduce heat to 375u0b0; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
3. Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165u0b0.

onions, butter, fresh sage, thyme, pastry shell, cheddar cheese, eggs, milk, salt, pepper, ground nutmeg

Taken from www.tasteofhome.com/recipes/sage-onion-quiche/ (may not work)