Chile and Cheese Tart: Ideal for those who say they can't cook

Chile and Cheese Tart from Bon Appetit magazine is so unbelievably easy to make, I’m officially recommending it to anyone who says they can’t cook.
   Whip this baby up, and the person to whom you serve it will think you’ve been taking cooking lessons. (However, you won’t be able to use “I can’t cook” as an excuse anymore!)
   If you can crack an egg (actually, two for this recipe), fry something in a skillet and put something in the oven, you’ll have dinner – and a fantastically delicious one, too.
   The recipe calls for one seven-ounce can of diced mild green chiles, and three-quarters of a teaspoon of hot pepper sauce.
   You can use all of both those ingredients and the dish won’t be hot, I promise. My husband and I hate overly hot or spicy dishes, and we didn’t find the taste at all overwhelming.
   Zesty would be a better adjective for this tart.
   Here’s what a snap it is:
   A red onion is cooked in a skillet.
   Whipping cream, eggs, kosher salt, hot pepper sauce, pepper, a package of shredded sharp cheddar cheese, green chiles and the cooked onion are mixed together and poured into a nine-inch diameter purchased deep-dish pie crust.
   The tart is baked at 400 F for 40 minutes.
   Didn’t I tell you?

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