CHEESY ONION PIE
DURING my teen years, I lived on my aunt's farm in Illinois. This was one of her delicious dishes, and one of many I enjoyed. I'm so happy I got the recipe and later made it my own family's favorite. It's a wonderful side dish to complement any meat entree. -Phyllis Jean Sheeley, Altoona, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onions in butter until golden brown. In a large bowl, beat eggs and cream. Add the onions, salt and pepper. , Line a deep-dish 9 in. pie plate with bottom pastry. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie; place over filling. Seal and flute the edges; cut slits in top. , Bake at 350° for 55-60 minutes or until crust is golden brown. Let stand 15 minutes before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 425 calories, Fat 27g fat (14g saturated fat), Cholesterol 134mg cholesterol, Sodium 363mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.
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
IMPOSSIBLY EASY TRIPLE CHEESE PIE
Say cheese! This pie with its delicious blend of cottage, mozzarella and Cheddar cheeses will delight the cheese lover in you.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate.
- Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions.
- Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 90 mg, Fiber 0 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg
THREE CHEESE AND ONION EASTER EGG PIE
Main dish I created for my annual Easter brunch. Everyone really enjoyed it.
Provided by weebonnielad
Categories Main Dish Recipes Savory Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 14
Steps:
- Whisk flour, salt, and sugar in a bowl; work 1/2 cup unsalted butter pieces into dry ingredients with your fingers until flour mixture looks like coarse meal. Mix ice water into dough a little at a time until it just holds together. Form into a ball and press dough down to form a flat disk; wrap in plastic wrap and refrigerate at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough out to a circle on a floured work surface and fit crust into a 9-inch pie dish; crimp the edges.
- Place onion slices into a saucepan, cover with water, and bring to a boil; reduce heat to medium and boil until onion is translucent, about 5 minutes. Drain and cool onion slices; spread into bottom of pie crust and top with Cheddar, mozzarella, and Parmesan cheeses in layers. Spread egg slices over cheese. Pour half-and-half over filling and sprinkle with black pepper.
- Mix buttery round cracker crumbs and 1/4 cup melted butter in a bowl; sprinkle crumb mixture evenly over pie.
- Bake in the preheated oven until browned, about 40 minutes.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 21.8 g, Cholesterol 167 mg, Fat 33.9 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 20 g, Sodium 525.9 mg, Sugar 1.9 g
CHEESE AND EGG PIE
Found this one in the Nebraska Kitchens Cookbook. This is easy to prepare and great for brunches. You can make this according to your family's preferences. The optional zucchini and peppers add some great color to this dish.
Provided by KaDo2609
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Butter a 9-inch souffle/round casserole dish.
- Line the bottom of the dish with the cheese.
- Brown the sausage or ham and place on top of the cheese.
- Beat eggs, add milk, and pour over meat.
- Bake at 350 degrees for 30-45 minutes. Add salt and pepper to taste.
Nutrition Facts : Calories 199.1, Fat 14.2, SaturatedFat 6.8, Cholesterol 305.8, Sodium 228.3, Carbohydrate 2.9, Sugar 0.6, Protein 14.2
EASTER EGG CHEESE BALL
This delicious and easy cheese ball recipe is decorated festively for Easter. Serve with crackers, pieces of toasted baguette, or veggie sticks.
Provided by fabeveryday
Categories Cheese Balls
Time 2h25m
Yield 32
Number Of Ingredients 6
Steps:
- Mix together cream cheese, Cheddar cheese, and dressing mix in a bowl until well combined.
- Form into a large egg-shaped ball in the center of a serving plate.
- Cut wax paper into strips. Lay them across the cheese ball, leaving spaces every two strips where the cheese is exposed. Sprinkle chopped chives on the exposed cheese, lightly pressing the chives down so they stick to the cheese. Remove the wax paper strips directly below the chives. Cover the newly exposed cheese stripes with bacon bits. Repeat by removing the final set of wax paper strips and adding chopped pecans in the remaining spaces.
- Refrigerate for at least 2 hours, or overnight.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 1 g, Cholesterol 23.4 mg, Fat 8 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 174.1 mg
THREE ONION PIE WITH FETA CHEESE
Make and share this Three Onion Pie with Feta Cheese recipe from Food.com.
Provided by Julesong
Categories Cheese
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Prepare ingredients. Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only - dirt can get in between the leaves, so wash them out well. Cut leeks lengthwise in quarters, then into about 1-inch squares.
- Heat oil in large skillet.
- Add the yellow and red onions and saute over moderate heat 5 minutes.
- Stir in wine, add cleaned leeks.
- Saute another 15 minutes, stir frequently, or until onions are golden and leeks are limp.
- Remove from heat.
- Preheat oven 350 degrees F.
- In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, pepper, and salt.
- Stir in the onion mixture.
- Oil a 10 inch tart pan and line bottom generously with bread crumbs.
- Pour in onion mixture.
- Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center.
- Sprinkle a light layer of bread crumbs over the entire top.
- Bake for 40 to 45 minutes, or until the mixture is set and top is golden.
- Let stand for 5 to 10 minutes, then cut into wedges.
- (An adopted recipe.)
Nutrition Facts : Calories 188.5, Fat 12.3, SaturatedFat 4.3, Cholesterol 158.8, Sodium 279.7, Carbohydrate 11.1, Fiber 1.4, Sugar 4.7, Protein 8.2
CHEDDAR CHEESE AND ONION PIE
Categories Cheese Egg Onion Potato Appetizer Bake Vegetarian Cheddar Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling and glaze while dough chills:
- Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
- Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
- Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
- Whisk remaining egg in a small bowl and reserve for egg glaze.
- Assemble and bake pie:
- Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
- Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
- Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
- Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
- Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
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