Recipe cards are funny little things. Passed on from generation to generation, it’s always surprising to me just how sturdy these pieces of paper can be. My grandmother houses a multitude of these recipes, jotted down in different handwritings, that catalogue dishes spanning decades…some delicious, and others a little strange. This one, however, falls into the delicious category. Rather like a quiche, this “onion pie” is a quick and easy fix, can stand in for breakfast, lunch, or dinner, and is delicious cold.
I made a few changes from the recipe on the card: I added paprika and cayenne (a few shakes) instead of tabasco sauce, as I didn’t have any (my college kitchen is limited). I also used course grain Dijon mustard instead of dried mustard (again, because I didn’t have any…it’s not an ingredient I use often…) and the taste was fantastic. The little mustard seeds give bursts of flavor to the filling, so I actually wouldn’t make it any other way.
Though the instructions are noted on the card, I didn’t follow them exactly (sorry Grandy !) because microwaving onions sounded…strange. I might explode them. My microwave is also not particularly clean, so I decided to just make the entire apartment weep and chop up 5 medium onions.
All five onions, one small apartment = a very weepy lady. When people came in to visit, I had to explain why it seemed like I had tragedy on my mind.
In any case, I chopped the onions and placed them in a pan with a bit of olive oil, salt and pepper. I cooked them until translucent – about 10 minutes given the size of my pan.
While those were sautéing, I mixed together the eggs, sour cream, and spices in a large mixing bowl.
Once the onions were nicely clear (and no longer making me sob), I poured them into the mix and stirred again. Once everything was nicely incorporated, I dumped the contents of the bowl into the prepared pie crust. You can feel free to make your own crust, but I cheated this time and used Trader Joe’s pie crust (which you press into a pan and score before adding your fillings).
Smother the top of the pie with cheese – believe me, it’s worth it – and place in the oven. Cook until the top is a nice golden brown or until the egg has set – it shouldn’t be too wobbly upon removal from the oven.
I brought this to a meeting and it was promptly devoured…so don’t leave this “hot commodity” around or it might not be there when you return ! Trust your grandmother to have recipes that no one can refuse.
Bon appétit !🙂