Inspiration
This savory pie is something to make instead of a quiche or tomato pie (which we will share in the future). Bobby’s mother made a similar recipe and it was a huge hit!
Ideal serving moment
Breakfast, Brunch or Lunch entertaining. Great for groups. Serve with a crispy green salad and crisp white wine. During summer months you can serve cold/room temp and in cooler weather serve hot! YUM!
Recipe details
Serves: 4-6
Inspired by Barbara Dugazon Graham’s Recipe
Ingredients
1 cup saltine crackers - hand crush or cuisinart
¼ cup butter salted
2 cups onions, thinly sliced (use a mandolin)
1 clove of garlic finely chopped (optional)
2 tablespoons butter salted
1 cup milk
2 eggs
½ teaspoon black pepper
1 ½ cups grated cheddar cheese and parmesan
5 dashes of Tabasco
½ teaspoon Tony’s Cajun seasoning
Leave of 1 fresh sprig of Thyme or Italian Blended Herbs
1-2 green onions finely chopped for garnish
9” pie pan
Preparation
Preheat oven to 350 degrees - middle rack
Mix cracker crumbs with ¼ cup butter and shape into crust in 9” pie pan
Saute onions in 2 tablespoons butter over low heat for 5 mins or so, until wilted and a little caramelized
Add garlic (optional)
Spread onions over the pie crust once cooled a bit
Mix milk, eggs, pepper, salt, Tabasco, Tony’s Cajun Seasoning and thyme
Add cheese to mixture and mix well by hand
Pour mixture over the onions
Bake uncovered for 45-60 mins until golden - watch closely
Let cool for 5 minutes, sprinkle with chopped green onions, slice and serve
Notes:
Can be frozen once assembled
Serve hot or at room temperature
Metal pie pan is best
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