Recipe Talk

I am hoping someone here can help me find this recipe. My daughter fell in love with an onion custard at the Balsams in NH. It was not in any way like quiche, which she hates, and did not have cheese in it. More of a creamy testure and white in a crust. Everything I try comes out like quiche and ends up in the trash. Any ideas?? THANKS

Onion Custard

INGREDIENTS:

4 large Vidalia onions (about 6 medium), halved and thinly sliced

4 tablespoons butter

1 cup milk

2 large eggs plus 1 egg yolk

1 teaspoon salt

1/4 teaspoon ground nutmeg

Pepper, to taste

chopped chives or green onion for garnish

PREPARATION:

In a large skillet over medium heat, cook onions in butter, stirring occasionally, until soft and golden in color. Let onions cool to room temperature. In a large bowl, whisk together milk, eggs and egg yolk, salt, nutmeg and pepper

Add cooked onions; stir well. Transfer to a well-buttered 1 1/2-quart baking dish or large deep-dish pie plate. Bake at 325? oven 40 to 50 minutes, or until lightly golden and a clean knife inserted in the center comes out clean. Sprinkle with chives or green onion. Serve hot.
Serves 4.

The Atlanta Journal-Constitution Newspaper on May 04, 1998

Onion Custard recipe
Source: The Canadian Cookbook - Mme. Jehane Benoit/1970

1/4 cup butter or margarine

6 medium onions, diced

2 eggs, beaten

1 cup milk

1 teaspoon salt

Pinch of pepper

Pinch of nutmeg or curry powder

Melt butter or margarine in a saucepan and add onions. Stir until well coated with butter, then cook over medium heat until golden here and there.

Combine remaining ingredients. Add to onions and pour into a buttered 1-quart casserole. Bake uncovered for 25 to 30 minutes at 275 degrees F or until set like a custard.

This is excellent with seafood, chicken, veal or turkey.