Ingredients
6 cup onions, minced
2 tbsp olive oil
1 tbsp butter
1 1/2 tbsp flour
3 eggs
1/2 cup half & half
1/3 cup plain yogurt
1 tsp salt
1/8 tsp fresh ground pepper
1/8 tsp ground nutmeg
1/2 cup grated swiss cheese 18 thin slices, of pepperoni
1 8-inch partially baked pastry shell
Directions
Saute onions with oil and butter in heavy skillet over low heat
until well done, stirring often. Do not brown. Sprinkle with flour
and continue cooking slowly about l-2 minutes. Cool well. Beat eegs,
add half&half, yogurt, salt, pepper and nutmeg. Add to cooled
onions. Sprinkle half the cheese on bottom of prebaked pastry shell
and fill with egg-onion mixture. Arrange pepperoni slices on top.
Sprinkle with remaining cheese. Bake for 10 minutes at 450, reduce
heat to 300 and bake 20 minutes longer.
Servings: 2 servings
Peperoni-Vidalia Onion Quiche Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Experts have proved the existance of recipes back into distant history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something we still use today. This early Roman chef tells us how the Roman chefs were skilled in the use of many aromatic flavours, including many that are still in use today such as bay, mint and asafoetida. Moving on, there were a couple of interesting cookery books which were published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is familiar to us all today, but instead descriptions of the types of food served to the nobility of those days. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the holy lands, such as parsley, basil and rosemary. The introduction of these new tastes prompted a torrent in manuscripts on cooking, most of which are now in academic collections. During the following few centuries, the upper classes tried to serve the most extravagent banquests, and consequentially cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery books are increasing in popularity as a result of better eduction, more free time and disposable income. The revolution that is television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Peperoni Vidalia Onion Quiche recipe.
