1 (8-inch) baked pastry shell
1 C. minced onion
2 Tbsp. butter
1 C. Half-and-Half (equal parts of milk and cream.)
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. pepper
2 C. grated Gruyere cheese
1/2 tsp. paprika

Saute onion in butter until soft and slightly browned. Cool and place in shell. Beat half-and-half, eggs, salt and pepper. Add cheese. Pour over onions, sprinkle with paprika and bake in a 375° oven 25 to 30 minutes. Quiche is done when toothpick inserted in center comes out clean. Cool 3 minutes before cutting; serve immediately or at room temperature. (Never reheat or freeze after filling the pastry shell).