Onion quiche

1 very large onion
5 eggs
1.5c whole milk
3/4-1 cup Italian Panko
Oil

Mix eggs, milk, add Panko.

Coat the bottom of a frying pan with oil.
Slice the onion in half crosswise. Also cut off the ends to make a surface for the quiche to sit on.  Place face down in pan, cook until medium brown.

Separate onion into rings. Return to pan.  Add a small amount of filling to each onion (in hot pan) to mostly seal the bottoms.  Transfer to baking dish or leave in pan if oven safe.  Add rest if filling.  Bake 375 until set and slightly browned.