Vineyard Kitchen
Yield 3 1/2 cups
One cup of liquid, half & half or heavy cream, to two large eggs is the ratio for the basic custard filling. You can add up to one cup of cooked vegetables or meats to this basic custard to make any filling you desire.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 3 large eggs
- 1 1/2 cups half and half or heavy cream
- 4 ounces smoked ham, chopped into small pieces
- 1/2 cup shredded aged cheddar or similar cheese
- 1 tablespoon chopped flat leaf parsley
1. Heat a medium sauté pan over medium high heat. Add the butter and lightly brown. Add the onions and cook until the onions are golden and their juices are dry, season with salt and pepper. Spread evenly on a plate to cool quickly.
2. Whisk the eggs together in a medium bowl. Whisk in the liquid and season with 1 teaspoon of salt and a few grinds of black pepper.
3. Add the cooled onions, ham, cheese and parsley to the egg mixture and stir to combine well. Refrigerate until ready to use.
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