Vidalia Souffle
A great alternative to quiche.
6 ounces stale or day-old French or Italian loaf (cut into chunks)
1/2 cup butter or margarine
3 large sweet onions, cut into thin slices
1 tablespoon fresh thyme, or 1/2 teaspoon dried thyme
1 cup grated Swiss cheese
1 pint light cream
3 eggs, beaten
Salt and pepper to taste
Preheat oven to 350 degrees. Place bread chunks in a 1 1/2-quart buttered soufflé dish. Melt butter in a large skillet. Add onions and cook until slightly limp, or translucent. Pour butter and onions over bread. Scatter thyme and cheese over top. Blend cream into eggs until mixture is light and frothy. Add salt and pepper, if desired. Pour over mixture in soufflé dish. Press down to make sure bread is thoroughly soaked. Bake 45 minutes or until knife inserted in center comes out clean. Serve with a salad. Add ham or bacon for a different flavor, or more onions, if you like! Yields 6–8 servings.
Contributed by Georgia on My Menu (Georgia)
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