Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 cup Bryndza Podhalańska cheese, crumbled
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowl
- Whisk
- Skillet
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the pie dish. Trim the edges and set aside.
3. In a skillet over medium heat, melt the butter.
4. Add the thinly sliced onions, salt, black pepper, thyme, rosemary, oregano, and garlic powder. Cook until the onions are soft and caramelized, about 15-20 minutes.
5. Spread the caramelized onions evenly over the bottom of the pie crust.
6. Sprinkle the crumbled Bryndza Podhalańska cheese over the onions.
7. In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined.
8. Pour the egg mixture over the cheese and onions.
9. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 55-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 17g
Protein: 10g
Sodium: 420mg
Sugar: 3g
Substitutions for ingredients:
- Bryndza Podhalańska cheese can be substituted with feta cheese or goat cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Pre-made pie crust can be substituted with homemade pie crust.
Variations:
- Add cooked bacon or ham to the pie for a meatier version.
- Use different herbs and spices to customize the flavor of the pie.
- Add chopped vegetables such as bell peppers or mushrooms to the onion mixture for added texture and flavor.
Tips and Tricks:
- Be sure to cook the onions until they are soft and caramelized to bring out their natural sweetness.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from puffing up during baking.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Storage Instructions:
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place a slice of pie on a microwave-safe plate and microwave for 30-60 seconds, or until heated through. Alternatively, place the pie in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the pie on a decorative plate or platter. Garnish with fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
- Serve with a side salad for a light and refreshing meal.
- Pair with a glass of white wine such as Sauvignon Blanc or Chardonnay.
Suggested Side Dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables such as carrots or Brussels sprouts
Troubleshooting Advice:
- If the pie crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food Safety Advice:
- Be sure to cook the pie until the filling is set and the crust is golden brown to ensure that it is fully cooked.
- Store leftover pie in the refrigerator and consume within 3 days.
Food History:
Bryndza Podhalańska cheese is a traditional cheese from the Podhale region of Poland. It is made from sheep's milk and has a tangy, salty flavor. This cheese is commonly used in traditional Polish dishes such as pierogi and kielbasa.
Flavor Profiles:
This pie has a savory and slightly tangy flavor from the Bryndza Podhalańska cheese, balanced by the sweetness of the caramelized onions. The herbs and spices add depth and complexity to the dish.
Serving Suggestions:
Serve this pie as a main course for lunch or dinner, accompanied by a side salad or roasted vegetables. It can also be served as a savory brunch dish.
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Region: Polish