On 2015-11-11, l not -l > wrote:
> On 5-Nov-2015, wrote:
>> 3 lbs. onions
>> Butter
>> 3 eggs, beaten
>> 1 pint cream
>> Salt and pepper
>> Pie pastry (enough for top and bottom crusts)
>> (4 slices crumbled bacon or 1/2 cup grated cheese)
> Having just made the filling and put it in a pie shell, I can tell you that
> it requires something bigger than a Pet-Ritz Deep Dish Pie Crust. There was
> about a cup, maybe a smidgeon more, that would not fit.
I can't imagine why, unless you have too many onions. Three lbs of
onions is a lot.
Otherwise, the recipe is pretty much how I make a quiche (no top
crust) and I add mushrooms. Mine works ina 9" deep dish frozen pie
crust. Haven't made a quiche since I learnt to make a good short crust.
I'm gonna try a pte brisée crust ina spring pan for either a bourbon
pecan pie or a quiche.
nb