Carmelized Onion Tart

I love savory tarts. I could eat them for breakfast, lunch, dinner, dessert (and gain a billion pounds). Luckily for my waistline I eat with moderation. Otherwise you'd see delicious little things like this coming out of my kitchen all the time.

Carmelized Onion Tart

3 tablespoons butter
1 large Vidalia onion, diced
1/2 cup sour cream
1 (12 fluid ounce) can evaporated milk
1 packet dry leek soup mix
3 eggs
1 1/2 cups shredded Monterey Jack cheese
1 (9 inch) deep dish frozen pie crust

Preheat oven to 375 degrees F (190 degrees C.) In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven. Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

Ham and Swiss Crustless Quiche

Sick days usually consist of boring food like chicken noodle soup and gingerale. My last bout with the flu I discovered this fast and satisfying quiche that hit the spot.

Ham and Swiss Crustless Quiche

1/2 cup of cubed ham or lunchmeat
1 cup of shredded swiss cheese
1/3 cup of chopped onion, browned in butter
1/2 cup of bisquick or pancake mix
2 cups of milk
4 eggs
1/4 teaspoon of salt
1/4 teaspoon of pepper
pinch of paprika
pinch of garlic powder

Sprinkle ham, cheese and onion evenly over the bottom of a greased corningware pan. Place remaining ingredients into a bowl and whisk until blended well and fluffy (at least 1 1/2 minutes). Bake at 350F for 40-45 minutes or until a knife inserts cleanly into the center. Let stand for 5 minutes before serving.