Chile and Cheese Tart

from Bon Appetit June 2009

1 T olive oil
1 small red onion, diced (about 1 c)
3/4 c heavy cream
2 eggs
1 tsp coarse kosher salt
3/4 tsp hot pepper sauce
1/4 tsp ground black pepper
1 7-8 ounce package shredded sharp cheddar cheese (about 2 cups)
1 7-ounce can diced mild green chiles
1 purchased frozen 9-inch pie crust (do not thaw)

Preheat oven to 400 degrees F. Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.

Whisk cream and next 4 ingredients together in a medium bowl. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust. Bake tart until golden brown and set in the center, about 40 minutes.

Nat's Notes:
1. I don't like the taste of most frozen pie crusts, so I took a Pillsbury refrigerated pie crust, pressed it into a pan and baked it for 10 minutes or so. Then I put it in the freezer. I don't know if freezing it was necessary, but I wanted to simulate a real frozen pie crust.