2 dozen frozen mini tart shells
1 tablespoon extra-virgin olive oil
½ pound onions, cut crosswise into rings
2 large eggs
½ cup milk
½ cup heavy cream
1 teaspoon coarse salt
Freshly ground pepper
2 ounces gorgonzola dolce
Place mini shells on a cookie sheet, and prick bottom all over with a fork. Cook according to package instructions.
Heat oil in a large frying / sauté pan over low heat until hot but not smoking. Cook onions, stirring frequently, until golden brown, about 30 minutes. Let cool… sometimes I do this the day before I do the rest… it keeps well in the fridge
Whisk eggs, milk, cream, and salt together; season with pepper. I do this in a large measuring cup – makes it easier to pour into the tart shells.
Place some of the caramelized onion in the bottom of each tart shell, then crumble in cheese and fill shell with the egg & cream mixture. Bake in a 400 degree oven until puffed and pale golden brown, about 20 minutes. Let cool for 10 minutes and serve or let cool completely and freeze for up to 2 weeks. Reheat from frozen in a 350 oven for 10 – 15 minutes.