Onion custard not quiche-like and no cheese? help?

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.