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Savory Cheese and Onion Pie

January 24, 2007

1 refrigerated pie crust
10 ounces aged Gruyre cheese, shredded
3 tablespoons flour
4 tablespoons butter
2 large sweet onions, sliced thinly
2 large firm tomatoes, sliced (7 to 8 slices)
1 tablespoon fresh basil, chopped (See cook's note.)
1 tablespoon Parmesan cheese
4 eggs
1 1/2 cups cream or half-and-half
1/2 teaspoon salt
Dash of cayenne pepper

Cook's note: One tablespoon of pesto sauce can be substituted for fresh basil.

Preheat oven to 350 degrees.

Prepare crust in quiche pan but do not bake. If you don't have a quiche pan, use an 8-inch-by-8-inch baking pan. Do not bake.

In a bowl, grate and toss the Gruyre cheese with the flour.

In a large skillet, melt the butter and saut the sliced onions until they are golden brown.

Spread half of the Gruyre cheese in the bottom of the quiche pan, top with sauted onions and sprinkle the remaining half of the cheese over top.

In the butter left in the skillet, heat the tomato slices topped with basil for 1 to 2 minutes.

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Arrange the tomato slices over the cheese and onions. Sprinkle with Parmesan.

In a bowl, beat the eggs with the cream, salt and cayenne pepper. Pour the egg mixture carefully between the tomato slices. Bake at 350 degrees for 35 to 40 minutes or until lightly browned on top.

Serve warm.

This dish is nice as a breakfast casserole, for a luncheon or served with soup or salad.

Serves 6.

- Courtesy of Lynn Vinke

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