Ultimate Triple Onion Tart - cooking recipe

Ingredients

1 (15 ounce) package rolled unbaked refrigerated pie crusts
1/4 cup butter
1 vidalia onion, halved and thinly sliced (or other sweet onion)
1 large leek, halved lengthwise and thinly sliced
2 shallots, thinly sliced
1 teaspoon sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
3 ounces cream cheese, cubed and softened
3/4 cup shredded swiss cheese
3/4 cup shredded monterey jack pepper cheese
3 eggs, lightly beaten
2/3 cup whipping cream

Preparation

Preheat oven to 375\u00b0F Let pie crust stand according to package directions.
In a 12-inch skillet heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, and 3/4 teaspoons salt. Cook about 8 minutes or until tender but not browned, stirring occasionally.
Reduce heat. Stir in cream cheese until melted.
Stir in Swiss and Monterey Jack cheeses until combined.
In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined.
Ease pie crust into 9-inch pie plate; pour onion mixture into pie crust. Fold edge of crust over filling, pleating as necessary.
Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean.
Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm.