mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm tasty sounding!
I also have a Vidalia quiche recipe that’s slightly different, so I’ll post it.
3 tablespoons butter
1 large Vidalia onion, diced
1/2 cup sour cream
1 can evaporated milk (not the little can, the normal-sized one)
1 packet dry leek soup mix
3 eggs (officially - myself, I like a less eggy taste so I often just do 2)
1 1/2 cups shredded Monterey Jack cheese (or pepper jack - I like the pepper jack)
1 (9 inch) deep dish frozen pie crust, or make your own if you feel like it
Preheat to 375. Melt your butter in a skillet and throw the onions in, cook until a little carmelized. Remove from heat and gently whisk in sour cream, then evaporated milk, then the soup mix. Make sure that’s all the way mixed in, no powdery bits. Whisk in the eggs (if you’re smart you’ll beat them a second in a bowl first so you don’t get that clot of egg thing going on, because you’re running out of room in the skillet.) Throw in the cheese and give it a stir, then pour into pie crust. It might be a little bit too much - don’t make a huge mess in your oven! Bake about 45 minute or until a knife comes out clean, and let sit for ten or fifteen before serving. Makes great leftovers.