ONION AND CHEESE PIE
Quickly and easily crush crackers into crumbs by sealing them in a plastic food-storage bag and pounding with your hand.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cracker crumbs and 1/4 cup melted butter; press evenly in bottom and up side of pie plate.
- In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Cook onions in butter 5 to 6 minutes, stirring frequently, until light brown. Spread onions in crust. Sprinkle with cheese.
- In medium bowl, beat milk, salt, pepper and eggs with fork or wire whisk until blended; pour over cheese.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean. Garnish with tomato and onion. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 17 g, Cholesterol 170 mg, Fat 3, Fiber 2 g, Protein 14 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 8 g, TransFat 1 1/2 g
ONION PIE
My grandmother and mother always make onion pie during the holidays, but it's good anytime. This is a savory side dish that you can serve with almost any meat or main course. It's especially good with roast beef. -Mary West, Marstons Mills, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.
Nutrition Facts : Calories 170 calories, Fat 9g fat (3g saturated fat), Cholesterol 163mg cholesterol, Sodium 176mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.
CHEESE AND NOODLE PIE
I got this recipe about 20 years ago, from a girl I used to work with. She'd bring it in to work and share with all of us. It was really good and we all asked her for the recipe. Here it is. Sometimes when I make this, I add 1/4 teaspoon of chipotle powder to the custard mix for a little "zing".
Provided by Sweet PQ
Categories One Dish Meal
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour, salt and dry mustard into a bowl. Stir in the melted butter and 1 cup of the grated cheddar, mixing thoroughly. Press evenly over bottom and up the sides of a 9" deep pie plate.
- Saute the onion in 2 tablespoons of butter until soft and transparent. Add the noodles and combine. Toss and spread in the cheese crust.
- Beat the eggs. Add milk, salt, pepper and remaining 1 cup of cheese. Pour over the noodles.
- Bake in a preheated 325* oven for 35-40 minutes, or until custard is set.
- If desired, you can sprinkle additional grated cheddar over the top of the pie, 5 minutes before it is finished baking (really good!).
ONION NOODLE CHEESE PIE
I don't remember where this came from but it's good. It could be cut up for for an appetizer or eaten for a meal.
Provided by Bill2395
Categories < 60 Mins
Time 1h
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Blend all the crust ingredients together and press into bottom of 10 inch deep pie plate.
- For the Filling.
- Melt butter in pan, saute onions until tender. Remove from heat. Mix with noodles. Put mixture into pie crust. Beat eggs slightly, stir in milk, salt, pepper and 1 cup grated Cheddar cheese. Pour over onion noodle mixture. Sprinkle with grated cheese and a little paprika.
- Bake 35 minutes or until knife inserted in middle comes out clean.
Nutrition Facts : Calories 635, Fat 44.3, SaturatedFat 27, Cholesterol 222.2, Sodium 1180.6, Carbohydrate 35.9, Fiber 2.3, Sugar 4, Protein 24.1
CHEESE & ONION PIE
Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
- Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
- Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
- Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
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