Ingredients with Measurements:
- 1 pie crust
- 2 tablespoons butter
- 2 onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 cup L'Etivaz cheese, grated
- 3 eggs
- 1/2 cup heavy cream
- 1/4 cup milk
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a skillet, melt the butter over medium heat. Add the onions, salt, pepper, thyme, rosemary, and sage. Cook until the onions are soft and golden brown, about 15 minutes.
4. Spread the onion mixture evenly over the bottom of the pie crust. Sprinkle the grated L'Etivaz cheese on top.
5. In a mixing bowl, whisk together the eggs, heavy cream, and milk. Pour the mixture over the cheese and onions.
6. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
7. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 310
Fat: 23g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 530mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Pie crust: use a store-bought crust or make your own from scratch
- L'Etivaz cheese: substitute with Gruyere or Comte cheese
- Heavy cream: substitute with half-and-half or whole milk
Variations:
- Add cooked bacon or ham to the onion mixture for a meatier pie.
- Use different herbs and spices to customize the flavor.
- Substitute the onions with leeks or shallots for a milder flavor.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
- Serve the pie warm or at room temperature.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs such as thyme, rosemary, or sage.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine or a light beer.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until they are soft and golden brown to ensure they are fully cooked.
- Store leftover pie in the refrigerator and reheat thoroughly before serving.
Food history:
L'Etivaz cheese is a Swiss cheese that has been made in the Alps for centuries. It is a hard cheese that is similar to Gruyere and is made from raw cow's milk.
Flavor profiles:
This pie has a savory and slightly sweet flavor from the caramelized onions, with a nutty and slightly tangy flavor from the L'Etivaz cheese.
Serving suggestions:
Serve this pie as a main dish for lunch or dinner, or as a side dish for a brunch or potluck.
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Region: Swiss