1 prepared crust for single-layer pie
1 large (14 to 16 ounces) Texas SpringSweet and Texas 1015 SuperSweet Onion, thinly sliced
1 tbsp. butter or margarine
1/2 cup chopped red bell pepper
1/4 cup diced green chiles (2 ounces)
1 cup shredded hot pepper Monterey Jack cheese
1 cup half-and-half
2 eggs
1/2 tsp.salt
1/4 tsp. black pepper
1/4 tsp. hot pepper sauce

Press pie crust onto bottom and sides of a 9-inch tart pan with removable bottom or into a 9-inch pie plate; set aside. Saute onion in butter over medium heat until very soft and golden brown, about 15 minutes. Add red pepper and green chiles; saute 2 minutes longer. Refrigerate onion mixture 15 to 20 minutes. Spread onion mixture evenly over bottom of tart crust; top with cheese. Combine remaining ingredients in a small bowl and mix well. Pour over cheese. Bake at 375 degrees F 45 minutes, or until filling is golden brown and set.
Makes 1 tart, about 6 servings.
Nutritional Analysis Per Serving: 346 calories, 10.5 g protein; 22.9 g fat; 25.3 g carbohydrate; 2 g fiber; 91 mg cholesterol; 524 mg sodium

Instructions for individual 4-inch tarts

Cut 8 (4-inch) circles from packaged, unfold-and-bake pie crusts. Press pie crust onto bottom and sides of 8 (4-inch) pie tart pans; set aside. Saute onion in butter over medium heat until very soft and golden brown, about 15 minutes. Add red pepper and green chiles; saute 2 minutes longer. Refrigerate onion mixture 15-20 minutes. Spread equal amounts of onion mixture (1/8 cup) evenly over bottom of each tart crust; sprinkle cheese over each tart, dividing equally. Combine remaining ingredients in a small bowl and mix well. Pour equal amounts of liquid mixture (1/4 cup) over cheese in each tart. Bake at 375 degrees F 30 to 35 minutes, or until filling is golden brown and set.
Makes 8 (4-inch) tarts, 8 servings.

Editor note: Pillsbury refrigerated, unfold-and-bake pie crusts were used to make the individual tarts.