Savory Cheese and Onion Pie
A long-time favorite from The Vegetarian Epicure cookbook. Especially delicious when summer tomatoes and basil are ripe. Serve with a salad and a loaf of crusty bread.
- Terry
INGREDIENTS
- Pastry for a 9-inch pie
- 10 oz. Gruyere cheese
- 2 Tbsp flour
- 2 large onions
- 4 Tbsp butter
- 1 tsp chopped basil
- 2 large, firm tomatoes sliced
- 2 eggs
- ¾ cup cream
- nutmeg (optional)
INSTRUCTIONS
Prepare the pie crust and line a 9" pie dish; chill.
Grate all the cheese and toss it with the flour.
Melt the butter in a large skillet, slice the onions and sauté them very gently in the butter until they begin to turn golden, about 1/2 hour.
Spread about 1/3 of the cheese over the bottom of the pie dish, then spread the onions over it. In the butter that is left in the pan, heat the tomato slices with the chopped 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 over the cheese. If you like nutmeg, sprinkle a little on top. Back in a pre-heated 350°F oven for about 35-40 minutes or until the top browns nicely. Serve hot, in wedges.
6 Servings