The Red Hot Chili Paper

Send us some "foodback"

Garden Gazpacho
Spinach Wellington
Spinach Matzo Pie
Peppers & Spinach
Eggplant Parmegiana
Dip into Eggplant
Grilled Peppers
Lebanese Eggplant
Armenian Eggplant
Spicy Eggplant
Zucchini Boats
Zucchini & Tomato
Zucchini & Basil Filo
Zucchini & Parmesan
Zucchini Casserole
SnowPeas & Zucchini
Zucchini & Carrots
Acorn Squash
Squash & Garlic
Shredded Squash
Tomato Pilaf
Tomato Provencale
Tomato Pesto Omelet
Tomato Pepper Pasta
Cajun Tomatoes
Tomato & Chickpeas
8 Onion Quiche
Winter Vegetable Stew
Spring Asparagus Tart
Black Beans & Corn
Green Beans in Wine
Vegetable Cutlets
Vegetable Saute
All White Casserole
Grilled Mixed Veggies
Panang Vegetables
Vegetable Packets
Quiche Noel
Holiday Yams
Sweet Tzimmis
Brussels Sprouts
Vegetable Stew
Amber Onions
Turnips & Potatoes
Beets in Vinaigrette
Braised Leeks
Cabbage Strudel
Zippy Cauliflower
Cucumbers w/ Garlic
Snow Peas Canton
Broccoli & Almonds
Mushrooms Oriental
Curry Veggies
8 Onion Quiche


      1 Pie Crust (9 Inch)
      1 recipe Quiche Custard
      1 Yellow Onion -- sliced
      1 Spanish Onion -- sliced
      1 Red Onion -- sliced
      1 White Onion -- sliced
      1 Leek -- chopped
      1 Garlic clove -- minced
      1 bunch Chives -- minced
      6 Green Onions -- chopped
      3 tablespoons Butter or Margarine
      Salt And Pepper
      1/2 cup Parmesan Cheese -- grated


    Sauté onions, leeks, and garlic in the butter.
    Add the salt and pepper to taste.
    Spread the mixture into a pie crust, sprinkle with the parmesan cheese.
    Cover with the custard and decorate with a few sliced onions, if desired.
    Bake in a preheated 375 oven for 40 minutes.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the