Categories: Cheese/eggs, Pork/ham, Appetizers 
      Yield: 6 servings 
  
      6 c  Minced sweet onions               1/2 c  Grated Swiss cheese 
      1 ts Salt                                3    Eggs 
      2 tb Olive oil                          18    Thin slices pepperoni 
    1/8 ts Fresh ground pepper               1/2 c  Half and half 
      1 tb Butter                              8    In prebaked pastry shell 
    1/8 ts Ground nutmeg                     1/3 c  Yogurt 
  1 1/2 tb Flour                           
  
  Saute onions with oil and butter in skillet over low heat until well done, 
  stirring often.  Do not brown.  Sprinkle with flour and continue cooking 
  slowly about 2 minutes.  Cool well.  Beat eggs; add half and half, yogurt, 
  salt, pepper, and nutmeg.  Add to cooled onions. Sprinkle half the cheese 
  on the bottom of the pre-baked pastry shell and fill with egg-onion 
  mixture.  Arrange pepperoni slices on top. Sprinkle with remaining cheese. 
  Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20 
  minutes more. 
   
  Source: Rock Springs Sweet Onion Festival Cook Book 1992