Cheese and Onion Pie
Recipe: Cheese and Onion Pie
From: Anna Thomas, The Vegetarian Epicure
Serves: 6-8
10 oz. Swiss cheese (Gruyere or Emmenthal are best)
2-3 Tbsp. flour
2 large onions, thinly sliced
4 Tbsp. butter
1 tsp. dried basil, or 1 Tbsp. minced fresh
2 large firm ripe tomatoes, sliced
2 large eggs
3/4 c. heavy cream
1 unbaked 10" pie crust, preferably made with butter
Line pie pan with crust and chill for 1/2 hour while preparing the onions.
Grate all the cheese and toss it with the flour. Set aside.
Melt the butter in a large skillet and sauté the onions over low or med.-low heat until they begin to turn golden, about 30 minutes. Spread about 1/3 of the cheese-flour mixture over the bottom of the pie crust, then spread the onions evenly over it. In the remaining butter in the skillet, heat the tomatoes sprinkled with the basil for a minute or two. Arrange the tomato slices over the onions, then cover with the remaining cheese.
Beat the eggs with the cream and pour evenly over the top. Bake in a preheated 350 degree oven until the top is nicely browned, about 35-40 minutes. Cut in wedges to serve.
Notes:
This cuts more easily if you let it cool for 10 minutes or so first.
I like to grind a little black pepper over the tomatoes also; I don't think it needs any salt. The author suggests sprinkling a bit of nutmeg over the eggs and cream, but that's never appealed to me.
A good potluck dish - reheats well and is vegetarian to boot. My favorite of the several variations on the onion pie theme that I have recipes for.
It's also not necessary to use cream if you don't want the calories! I've made it with 2%, 1%, even skim milk and it's okay, although 2% is best of those.
From: Anna Thomas, The Vegetarian Epicure
Serves: 6-8
10 oz. Swiss cheese (Gruyere or Emmenthal are best)
2-3 Tbsp. flour
2 large onions, thinly sliced
4 Tbsp. butter
1 tsp. dried basil, or 1 Tbsp. minced fresh
2 large firm ripe tomatoes, sliced
2 large eggs
3/4 c. heavy cream
1 unbaked 10" pie crust, preferably made with butter
Line pie pan with crust and chill for 1/2 hour while preparing the onions.
Grate all the cheese and toss it with the flour. Set aside.
Melt the butter in a large skillet and sauté the onions over low or med.-low heat until they begin to turn golden, about 30 minutes. Spread about 1/3 of the cheese-flour mixture over the bottom of the pie crust, then spread the onions evenly over it. In the remaining butter in the skillet, heat the tomatoes sprinkled with the basil for a minute or two. Arrange the tomato slices over the onions, then cover with the remaining cheese.
Beat the eggs with the cream and pour evenly over the top. Bake in a preheated 350 degree oven until the top is nicely browned, about 35-40 minutes. Cut in wedges to serve.
Notes:
This cuts more easily if you let it cool for 10 minutes or so first.
I like to grind a little black pepper over the tomatoes also; I don't think it needs any salt. The author suggests sprinkling a bit of nutmeg over the eggs and cream, but that's never appealed to me.
A good potluck dish - reheats well and is vegetarian to boot. My favorite of the several variations on the onion pie theme that I have recipes for.
It's also not necessary to use cream if you don't want the calories! I've made it with 2%, 1%, even skim milk and it's okay, although 2% is best of those.