132 Frontier Lane, Taos, NM 87571 1-800-532-2041


Caramelized Red Onion Tart

Serves: 12

3 large Red Onions thinly sliced in 1″ lengths
1 cup swiss cheese, grated
1 cup mozzarella cheese, grated
1/3 cup Parmesan cheese, grated
2 cups whole eggs beaten (approximately 8 large eggs)
1 cup heavy cream
1 cup half ‘n’ half
1 tbsp nutmeg
1 tsp salt
1/2 tsp red cayenne pepper
2 tsp garlic powder
butter to grease pan


Saute red onions in canola oil past their translucent stage. They will start to brown and begin to sweeten. Set aside and allow to cool. Then drain off any excess oil.

Combine the eggs, half ‘n’ half, heavy cream, parmesan cheese, nutmeg, salt, garlic powder and cayenne pepper. Beat together with wire whisk. An electric beater may be used. Set aside.

Grease quiche pan well with soft butter. Lay your pastry in the pan and press against sides.

Arrange grated mozzarella and swiss cheese on the pastry in layers between the sauted onions.

Pour egg/cream mixture in the pastry. Put pan in preheated ? oven on cookie sheet to collect any spills. Bake approximately 1 hours. Give the knife or toothpick Custard Test.

Insert knife in middle of pie, if it comes out clean…it’s done.

Set aside to cool and set up. Serve warm with our Chili Sweet Potato Fries with roast corn.


Remember to work with cold ingredients. The colder the ingredients the better the shell. Work the dough quickly.

1 1/2 cup pastry flour
Pinch of salt
4 tbsp cold butter
2 tbsp shortening
5 tbsp very cold milk

Place salt and flour in a bowl. With 2 knives or 2 forks cut the shortening into the flour until mixture is the consistency of large crumbs. One tablespoon at a time add cold milk.

Roll into a sheet on a floured smooth surface.

Grease pan thoroughly with softened butter and line the pan with dough. With a fork, prick the shell.

Bake approximately :50 minutes in 350 degree or until a knife comes out clean from center of tart.

Allow to cool and set. Serve warm.