Lunch: Chile and Cheese Tart

Recipe by Jill Silverman Hough Eggs are always a go-to ingredient for the quick cook. Here, they're used in a quiche-like southwestern tart.Round out the meal with a romaine salad or a cup of gazpacho.

Ingredients

1 tablespoon olive oil
1 small red onion, diced
3/4 cup heavy whipping cream
2 large eggs
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon hot pepper sauce
1/4 teaspoon freshly ground black pepper
1 7-to 8-ounce package shredded sharp cheddar cheese
1 7-ounce can diced mild green chiles
1 purchased frozen 9-inch-diameter deep-dish pie crust (do not thaw)

Instructions

Preheat oven to 400 °F. Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.
Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust.
Bake tart until golden brown and set in center, about 40 minutes.

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