Crispy Cheese'n'Onion Hogbake

2 medium onions, chopped
2 cups (4 oz) grated Cheddar cheese
4 eggs, beaten
3/4 cup milk
salt and pepper to taste
1-1/2 cups cornflakes, crushed
4 tomatos sliced

Preheat over to 350*F.  Place the onions in the bottom of a large casserole
dish.  Sprinkle the cheese over the onions, pour in the beaten egg and milk
and season with salt and pepper.  Sprinkle the cornflakes over all and arrange
the slices of tomato to cover.  Bake in the center of the over for 40 minutes.
Serve hot.

The Hogsbake is a egg quiche and I'd want to tweak the recipe if I made it 
again.  For starters, I'd sautee the onions first instead of adding them raw.  
And we cut way back on the tomatoes.  The recipe calls for four tomatoes sliced 
to cover a quiche in a 9x9 pan.  We found two tomatoes to be enough for a 
double layer.  

One character in the cookbook mentions eating it cold for lunch.  I tried that 
as well this afternoon.  Acceptable.