Swiss Cheese Onion Pie
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 cup rusk, finely crushed
- 2 tablespoons poppy seeds
- ¼ cup butter, melted
- 3 cups onion, thinly sliced, (about 3-4 medium onions)
- ¼ cup butter, (½ stick / ¼ block)
- 2 cups Swiss cheese, shredded, (8 oz / 226 g)
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- dash black pepper
- 3 eggs, lightly beaten
- 1 cup milk, scalded
- chives, chopped, for garnish
Instructions
- Preheat your oven to 180° C (350° F), get out a 9 inch pie dish.
- In a mixing bowl, add the first 3 ingredients and mix together.
- Press mixture firmly in a 9 inch pie dish, bottom and sides.
- Bake for 10 minutes, let cool.
- In a large non stick pan, melt the ¼ cup butter, when hot, add all the onion. Cook until tender but not browned.
- Place onion in the cooled pie dish.
- Preheat the oven again, this time to 160° (325° F).
- In a mixing bowl, add the cheese, flour, salt, and pepper as desired. Mix together.
- Add the eggs and milk, mix together.
- Pour mixture on top of the onions.
- Bake for 40 minutes or until set. Sprinkle chives on the top and let casserole rest 5-10 minutes.
- Slice, serve, and enjoy.
Notes
Fair cost per serving due to the cheese.
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