Thursday, October 7, 2010
It's like a quiche, but somehow "onion pie" just sounds so much more homey and Southern. I got the recipe from Allrecipes.com, and adjusted it to what we like and the ingredients we had in the kitchen. Served it as a side dish at dinner, but I can see bringing it to a potluck or brunch. Yum!
* 1 1/2 cups Panko crumbs (Italian seasoned or onion-garlic)
* 6 tablespoons butter, softened
* 2 cups chopped onions
* 1/2 cup slivered or diced ham
* 2 cloves garlic, minced
* 3/4 cup milk
* 2 eggs
* 1/2 cup shredded Cheddar cheese
* 1/2 cup provolone
* 1 pinch paprika
* 1 1/2 tablespoons slivered fresh basil (topping)
* 1/4 cup freshly grated Parmesan (topping)
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine Panko and 4 tablespoons butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
3. Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions slowly until translucent, about 5-8 minutes. Add minced garlic and saute an additional 2-3 minutes. Arrange onions and garlic in the cracker crust.
4. Beat eggs, whole milk, chives, and salt in a bowl until blended. Add ham. Pour the mixture over the onions. Sprinkle with cheese and paprika. Top with basil and Parmesan.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-35 minutes, or until a knife comes out clean. Serve hot or at room temperature.