Sweet Savings

The last couple of weeks I have been getting the most gorgeous Vidalia onions you have ever seen from our local farmer’s market. They are huge the size of large grapefruits and they have only been charging three for a dollar. You can find these same Vidalia’s in our local supermarket chains but at 99 cents a pound they are almost a dollar a piece. These days it is almost crazy to by your produce anywhere else.

Vidalia Onion Quiche

1 cup cracker crumbs (any kind)

5 teaspoon butter, melted

2 1/2 cups of Vidalia onions, thinly sliced

1 teaspoon olive oil

3/4 cup milk

2 eggs, beaten

1/2 cup Swiss cheese, shredded

Salt and Pepper to taste

Crust:

Combine cracker crumbs and melted butter. Press firmly into a 9 inch pie.
Bake at 350°F for 10 minutes.

Filling:

Sauté onions over medium heat in olive oil until translucent.
Spread onions evenly across baked pie crust. Combine milk and eggs; pour over onions. Sprinkle with cheese; season with salt and pepper.

Bake at 350°F for 45 minutes. Remove from oven, and cool 10 minutes before serving.

Give me a little "Quiche`"

These are just fun and fancy all at the same time. I love working with egg roll wrappers and won ton skins, they are so versatile. These are great to serve anytime; A Sunday brunch, family dinner or a make your own quiche party.

Egg Roll Quiche`

Ingredients

12 egg roll wrappers

3 eggs -- slightly beaten

1 cup milk

1 Tablespoon dried minced onion

salt and pepper

1 cup cheddar cheese -- shredded

6 slices bacon -- cooked, drained & crumbled

2 Tablespoons dried parsley

paprika

Directions

Lightly grease muffin tins. Gently press an egg roll skin into each muffin cup. You can trim the skin to fit the cup if you choose, set aside.Sprinkle cheese into each lined cup. Mix eggs, milk, minced onion & pepper. Pour egg mixture over cheese. Sprinkle each with bacon, parsley & paprika. Bake at 325 degrees for 10-15 minutes.