Cheese and Onion Pie
- 1½ cups sliced onion
- 1 tablespoon butter
- 4 eggs
- 1 unbaked 9-inch pie crust
- 1½ cups half-and-half
- ½ teaspoon salt
- ⅛ to ¼ teaspoon nutmeg
- ⅛ teaspoon pepper
- 2 cups (8 ounces) shredded Swiss or baby Swiss cheese
- 1 tablespoon cornstarch
Instructions:
This cheese and onion pie is perfect for a picnic or lunchbox.
- Preheat the oven to 400°F.
- In a medium skillet, sauté the onion in butter until transparent, about 5 minutes; set aside. In a small bowl, beat the eggs; brush a small amount on the inside of the pie crust. Add the half-and-half, salt, nutmeg, and pepper to the remaining beaten eggs; beat to blend thoroughly. Toss the cheese with the cornstarch. Cover the bottom of the pie crust with the onion and the cheese. Pour the egg mixture over the top. Dust with additional nutmeg. Bake in the center of the oven for 35 to 45 minutes until set, browned, and puffy. Cool slightly. Cut into wedges to serve.
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