Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup shredded Gruyere cheese
- 1 cup milk
- 3 eggs
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the Brussels sprouts to the skillet and cook until they are tender and lightly browned, about 10 minutes.
4. In a separate bowl, whisk together the milk, eggs, salt, and pepper.
5. Place the pre-made pie crust in the pie dish.
6. Sprinkle half of the shredded Gruyere cheese on the bottom of the pie crust.
7. Add the cooked onion and Brussels sprouts on top of the cheese.
8. Pour the milk and egg mixture over the vegetables.
9. Sprinkle the remaining shredded Gruyere cheese on top.
10. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
11. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 17g
Carbohydrates per serving: 19g
Protein per serving: 13g
Substitutions for ingredients:
- Gruyere cheese can be substituted with any other type of cheese, such as cheddar or Swiss.
- Olive oil can be substituted with any other type of cooking oil.
Variations:
- Add cooked bacon or ham to the pie for a meatier version.
- Use a different type of vegetable, such as broccoli or cauliflower, instead of Brussels sprouts.
- Add herbs, such as thyme or rosemary, for extra flavor.
Tips and tricks:
- Make sure to trim the Brussels sprouts and cut them in half for even cooking.
- Blind bake the pie crust for a few minutes before adding the filling to prevent a soggy crust.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
Garnish the pie with fresh herbs, such as parsley or chives.
Pairings:
Pair the pie with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve the pie with a side salad or roasted vegetables.
Troubleshooting advice:
- If the crust is browning too quickly, cover it with aluminum foil.
- If the filling is not setting, bake the pie for a few more minutes.
Food safety advice:
Make sure to cook the pie until the filling is set and the crust is golden brown to ensure that it is fully cooked.
Food history:
The Brussels Cheese and Onion Pie is a classic dish from Belgium, where Brussels sprouts are a popular vegetable.
Flavor profiles:
The pie has a savory and slightly sweet flavor from the onions and Brussels sprouts, and a rich and creamy texture from the cheese and egg filling.
Serving suggestions:
Serve the pie as a main dish for lunch or dinner, or as a side dish for a holiday meal.
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Region: British