Low-Sodium Cheese and Onion Pie with Tomato Salad

Instructions

1. 1

   Prepare the pie crust

   • In a bowl, combine the all-purpose flour and 6 tbsp of cold, cubed unsalted butter.
   • Use your fingertips or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
   • Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together.
   • Form the dough into a disk, wrap it, and chill in the refrigerator for at least 30 minutes.
2. 2

   Cook the onion filling

   • While the dough chills, melt the remaining 1 tablespoon of unsalted butter in a large skillet over medium-low heat.
   • Add the sliced onions and cook slowly, stirring occasionally, for 15-20 minutes until they are very soft, sweet, and lightly caramelized.
   • Remove from heat and let the onions cool slightly.
3. 3

   Assemble the pie

   • Preheat your oven to 375°F (190°C).
   • On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Carefully transfer the dough to the plate and trim any excess.
   • In a separate bowl, whisk together the lightly beaten egg, milk, dried thyme, black pepper, and the salt.
   • Spread the cooled onions evenly over the bottom of the pie crust. Sprinkle the shredded Swiss cheese over the onions.
   • Gently pour the egg mixture over the cheese and onions.
4. 4

   Bake the pie

   • Place the pie on a baking sheet to catch any potential spills.
   • Bake for 35-40 minutes, or until the crust is golden brown and the filling is set and slightly puffed.
   • Let the pie cool for at least 10 minutes before slicing and serving. This helps the filling to set properly.