2 med. onions
2 hard cooked eggs
Pastry for one crust
2 tbsp. butter
1/4 lb. Jarlsberg cheese, grated
4 eggs
1 c. whipping cream
1/2 c. milk
3/4 tsp. salt
1/8 tsp. white pepper

Peel onion and slice in thin rings. Slice hard cooked eggs. Line quiche pan or 9 inch pie pan (deep dish) with pastry; trim and flute at top edge. Prick well with fork and bake 10-15 minutes at 425 degrees until pastry just begins to brown.

Melt butter over medium high heat; saute onions until tender but not brown. Sprinkle 1/2 the grated cheese over bottom of pastry shell; arrange onions over cheese; sprinkle with remaining cheese.

Beat eggs thoroughly. Blend in cream, milk, salt, pepper; pour over cheese, onion. Arrange sliced eggs on top; push to submerge slices slightly. Bake 15 minutes at 425 degrees, then reduce temperature to 300 degrees for 30 minutes or until golden brown, custard set.