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Cheese and Onion Pie
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Family Faves
| 1 | Deep Dish Frozen Pie Crust |
| SAVORY FILLING | |
| 1 tablespoon | unsalted butter |
| 1 | medium-size yellow onion, thinly sliced (1/2 cups) |
| 4 | green onions, (including tops), sliced (1f2 cup) |
| 1 | shallot, sliced, (2 tablespoons) |
| 4 large | eggs |
| 1 1/4 cups | half-and-half |
| 1/4 teaspoon | ground nutmeg |
| 1/8 teaspoon | salt, or to taste |
| 1/8 teaspoon | ground white pepper |
| 1/4 teaspoon | dry mustard |
| 8 ounces | shredded Swiss cheese, (2 cups) |
| 2 ounces | grated Parmesan cheese, (1/2 cup) |
| 1 tablespoon | cornstarch |
Preheat Oven to 400
1. To make the Savory Filling: In a large, heavy skillet over moderate heat, melt the butter. Add the yellow and green onions and the shallot and saute for 10 minutes, or until transparent. Remove the pan
from the heat.
2. In a medium-size bowl, beat the eggs. Brush a little egg over the pastry shell. Add the halfand- half, nutmeg, salt, pepper, and mustard to the bowl with the
eggs and beat well.
3. In another medium-size bowl, mix the Swiss and Parmesan cheeses and the
cornstarch with a fork. Place half of the cheese in the baked pastry shell and cover with the onion mixture. Sprinkle with the remaining cheese and gently pour
the egg mixture over the top.
4. Bake for 35 to 40 minutes, or until well risen and firmly set. Remove the pie from the oven and transfer to a wire rack to cool slightly. Cut the pie into wedges
and serve warm.
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