6 c  Minced sweet onions

      1 ts Salt

      2 tb Olive oil

    1/8 ts Fresh ground pepper

      1 tb Butter

    1/8 ts Ground nutmeg

  1 1/2 tb Flour

    1/2 c  Grated Swiss cheese

      3    Eggs

     18    Thin slices pepperoni

    1/2 c  Half and half

      8    In prebaked pastry shell

    1/3 c  Yogurt

  Saute onions with oil and butter in skillet over low heat until well done,
  stirring often.  Do not brown.  Sprinkle with flour and continue cooking
  slowly about 2 minutes.  Cool well.  Beat eggs; add half and half, yogurt,
  salt, pepper, and nutmeg.  Add to cooled onions. Sprinkle half the cheese
  on the bottom of the pre-baked pastry shell and fill with egg-onion
  mixture.  Arrange pepperoni slices on top. Sprinkle with remaining cheese.
  Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20
  minutes more.
  Source: Rock Springs Sweet Onion Festival Cook Book 1992