A savory sour cream quiche loaded with tender sliced onions and sliced ripe olives.

Sour Cream Onion Pie

3 medium onions (2 1/2 cups), thinly sliced
6 tablespoons butter
2 tablespoons all-purpose flour
2 cups sour cream
1/4 cup pitted ripe olives, drained and sliced
3 large eggs, slightly beaten
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Salt and pepper to taste
1 (9-inch) baked pie shell

Additional ripe olive slices for garnish

1. Sauté onions in butter until tender. Sprinkle flour over onions and cook 1 to 2 minutes, stirring occasionally.
2. Blend remaining ingredients together and stir into onion mixture. Pour into baked pastry shell.
3. Bake at 350°F (175°C) for 30 to 40 minutes or until filling is firm and golden. Remove from oven and let stand 10 minutes.
4. Garnish with ripe olive slices and serve.

Makes 6 to 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.