Saute the onions in a heavy skillet with the butter over very low heat, stirring occasionally until they are extremely tender and a golden yellow. This will take about an hour. Sprinkle with the flour, mix well, and continue to cook slowly for another 3 minutes or so. Remove from heat and allow to cool. Whisk together the eggs and cream in a bowl. Blend in the salt, pepper and nutmeg. Arrange the onions in the bottom of the pastry shell, then sprinkle on the bacon pieces. Pour the egg custard over the onions and sprinkle on the cheese. Bake in the upper third of a 375F oven for 25-30 minutes, or until the quiche has puffed and browned. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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|Serving Size: 1 Quiche (3037g)|
|Recipe Makes: 1|
|Calories from Fat: 2825 (69%)|
|Amt Per Serving||% DV|
|Total Fat 313.9g||419 %|
|Saturated Fat 158.1g||790 %|
|Monounsaturated Fat 103.8g|
|Polyunsanturated Fat 23.1g|
|Cholesterol 3834.6mg||1180 %|
|Sodium 2887.8mg||100 %|
|Potassium 4185.7mg||110 %|
|Total Carbohydrate 158.1g||47 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 140.9g|
|Protein 175.1g||250 %|
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Calories per serving: 4100
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