Cooking Our Way

Pastry for 9” pie
½ lb. shredded Swiss cheese (2 c.)
butter
3 eggs
l lg. onion, chopped
1 c. half and half
1 T. flour
1 t. salt

Spread piecrust with 1 T. butter and chill well.  Melt 2 T butter and cook chopped onion until tender, about 5 minutes stirring occasionally.  Cool and spread evenly in piecrust.  Preheat oven to 400 degrees. Toss well flour with cheese.  Sprinkle over onion in piecrust.

Whisk eggs with half and half and salt; pour over cheese.  Bake 10 minutes. Turn oven to 325 degrees and bake 30 to 35 minutes longer until knife inserted in center comes out clean.  Let pie stand 10 minutes then cut into wedges.

ONION, SPINACH OR BROCCOLI PIE

  The above receipe is excellent and we have enjoyed it for years.  In an effort to make it less rich and add more custard, I made the following changes with, I think, success.  Use 6 oz.of cheese instead of 8 oz.  Change half and half to whole milk and increase to 2 cups.  Add 1 additional egg.  I have also found It works well with one cup of cooked spinach or 1 cup of chopped cooked broccoli with liquid squeezed out in place of onions.