Ultimate Triple Onion Tart

• (15 ounce) package rolled unbaked refrigerated pie crusts1
• butter↗1⁄4 cup
• vidalia onion↗1

  halved and thinly sliced (or other sweet onion)

• large leek↗1

  halved lengthwise and thinly sliced

• shallots↗2

  thinly sliced

• sugar↗1 teaspoon
• ground nutmeg↗1⁄2 teaspoon
• ground black pepper↗1⁄2 teaspoon
• cream cheese↗3 ounces

  cubed and softened

• shredded swiss cheese↗3⁄4 cup
• shredded monterey jack pepper cheese3⁄4 cup
• eggs↗3

  lightly beaten

• whipping cream↗2⁄3 cup

Step-by-step instructions

1. 1

   Preheat oven to 375°F Let pie crust stand according to package directions.

2. 2

   In a 12-inch skillet heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, and 3/4 teaspoons salt. Cook about 8 minutes or until tender but not browned, stirring occasionally.

3. 3

   Reduce heat. Stir in cream cheese until melted.

4. 4

   Stir in Swiss and Monterey Jack cheeses until combined.

5. 5

   In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined.

6. 6

   Ease pie crust into 9-inch pie plate; pour onion mixture into pie crust. Fold edge of crust over filling, pleating as necessary.

7. 7

   Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean.

8. 8

   Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm.