Onion Brunch Pie Recipe

Onion Brunch Pie Recipe photo by Taste of Home

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I found this recipe in a cookbook in a chapter called, “Recipes for Busy Days”. I love quiche but hate the hassle in making a crust. This recipe solves that problem for me. I continue to make this dish for brunches and it’s a favorite for our family Christmas breakfast.

This recipe is:

Diabetic Friendly

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Onion Brunch Pie Recipe

Prep: 25 min. Bake: 30 min.

Yield: 2 Servings

25 30 55

Ingredients

1-1/2 cups thinly sliced onions
2 tablespoons butter, divided
3 eggs
1/2 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1/2 cup crushed saltines (about 15 crackers)

Directions

In a large skillet over medium heat, cook onions in 1 tablespoon butter for 8-10 minutes or until golden brown, stirring frequently. Remove from the heat.
In a small bowl, beat the eggs, milk, salt and pepper. Stir in onions. Pour into a greased 7-in. pie plate. Sprinkle with cheese. Melt remaining butter; toss with cracker crumbs. Sprinkle over cheese.
Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 2 servings.

Nutritional Facts 1 serving (prepared with reduced-fat butter, egg substitute and reduced-fat cheese) equals 261 calories, 12 g fat (7 g saturated fat), 35 mg cholesterol, 870 mg sodium, 23 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Originally published as Onion Brunch Pie in Reminisce February/March 2009, p 51

Keeping Onions Fresh

To keep onions from spoiling, I place them in the legs of a clean pair of nylon hose. I put them in one at a time and tie a knot between each onion. Then I hang them in a cool dry place. The onions stay fresh much longer because they are well-ventilated and are not touching one another. Terri M., Sequim, Washington