Chile and Cheese Tart

  • 1 tablespoon olive oil

  • 1 small red onion, diced

  • ¾ cup heavy whipping cream

  • 2 large eggs

  • 1½ teaspoons coarse kosher salt

  • ¾ teaspoon hot pepper sauce

  • ¼ teaspoon freshly ground black pepper

  • 1 7- to 8-ounce package shredded sharp cheddar cheese

  • 1 7-ounce can diced mild green chiles

  • 1 frozen 9-inch-diameter deep-dish pie crust (do not thaw.)

Preheat oven to 400°. 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 the center, about 40 minutes.
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