Ingredients:
1 1/2 cups finely crushed Ritz cracker crumbs
4 tablespoons butter, room temperature
1 pinch cayenne
2 large sweet onions, sliced ( or 3 medium, sliced)
3 tablespoons butter
1 (10 ounce) cans sliced mushrooms ( VERY well drained, squeeze out moisture with hands)
3/4 cup half and half milk ( or use full-fat milk, do not use low-fat or nonfat milk)
2 large eggs
1 1/2 teaspoons seasoning salt ( or to taste or use white salt)
black pepper ( optional to taste)
1/2 teaspoon cayenne pepper ( or to taste)
1 cup grated gruyere (or to taste) or 1 cup cheddar cheese, shredded ( or to taste)
1/2 teaspoon paprika ( or as much as desired)
Directions:
Set oven to 350 degrees.
Prepare an 8-inch glass pie plate.
For the crust mix together the crushed Ritz cracker crumbs with 4 tablespoons softened and a pinch of cayenne pepper; mix to combine.
Press the mixture onto the bottom and about 1-inch up sides of the pie plate.
Bake for about 5 minutes.
For the filling:.
Melt 4 tablespoons butter in a skillet over medium heat.
Add in sliced onions and saute for about 10-12 minutes.
Arrange the onions over the crust.
Sprinkle the drained mushrooms over the onions.
In a bowl whisk together the half and half cream with eggs, seasoning salt, black pepper and cayenne.
Pour the egg mixture over the onions and mushroooms, then sprinkle the cheese over the filling.
Sprinkle with paprika (I sprinkled bacon over in the paprika).
Place the pie dish on a baking sheet to catch any spills.
Bake for about 30-35 minutes, or until a knife inserted in the middle of the pie comes out clean.
Delicious!
Servings: 6
Time preparation: 30 min.
Time total: 65 min.