This was a perfect for Easter Brunch. I vary the ingredients by adding spinach or other greens, mixing cheeses or you could add crumbled bacon.. you get the idea. I make my own piecrust but you can use refrigerated as well. This recipe is for a deep dish pie pan. The original recipe called for all half and half but I have altered it a bit so not so rich. This year I made two: one with spinach and one without.
1. Preheat oven to 425°. Make pie crust – I always use the 10 inch 1 piecrust recipe from Betty Crocker cookbook. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Bake 10-12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
2. Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Remove from heat, and stir in spinach and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.
3. Whisk together milk and half-and-half and next 4 ingredients; pour over cheese.
4. Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.