3 tbsp. butter
2 c. sliced Vidalia onions (or any other mild onions)
1 (9 inch) deep-dish pie shell
1/2 c. grated Swiss cheese
2 eggs
1 c. half & half
1/8 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. cayenne pepper
2 to 3 tbsp. fresh grated Parmesan cheese, for topping
1/8 tsp. paprika, for topping

Saute onions in butter until slightly limp. Place in pie shell. Top with Swiss cheese. Combine next 5 ingredients and pour over cheese. Top with Parmesan cheese and paprika. Bake at 400 degrees for 15 minutes. Reduce heat to 325 degrees and bake an additional 20 to 25 minutes or until a knife inserted in the center comes out clean.

Serves 6 to 8.

If using a frozen pie crust, brush unbaked shell with a beaten egg white. Prick sides and bottom. Bake at 350 degrees for 5 minutes. Cool and fill to bake as directed. Tastes like homemade.

Edward adds that using butter instead of butter and 1 percent milk instead of half and half makes a lighter version.