Cheese and Onion Pie
A comforting, savory pie with a flaky, homemade crust and a creamy filling of sweet onions and rich Swiss cheese. This classic dish is perfect for a hearty lunch or a satisfying weeknight dinner.
For 4 servings
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a flakier crust, make sure your butter and water are very cold before you start.
- 2Don't rush cooking the onions. Slow caramelization brings out their natural sweetness, which is key for the pie's flavor.
- 3If the crust edges start to brown too quickly, cover them with aluminum foil for the last 10-15 minutes of baking.
- 4Always use a block of Swiss cheese and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can affect the final texture.
- 5Let the pie rest before slicing. This allows the filling to set completely, ensuring clean slices.
Adapt it for your goals.
Healthy
Use whole wheat flour for the crust and increase the amount of onions relative to the cheese for a higher fiber, lower-fat version.
quickQuick
Use a store-bought pie crust to save time on making and chilling the dough from scratch.
high proteinHigh protein
Add 1/2 cup of cooked, crumbled bacon or diced ham to the filling along with the cheese for an extra protein boost.
Why this is on our healthy list.
Source of Protein
The cheese, egg, and milk in the filling provide a good amount of protein, which is essential for muscle repair and overall body function.
Rich in Allium Compounds
Onions are packed with beneficial plant compounds like quercetin, which has antioxidant and anti-inflammatory properties.
Provides Calcium
Swiss cheese is a good source of calcium, a mineral vital for strong bones and teeth.
Frequently asked questions
Cheese and Onion Pie is a comfort food that can be enjoyed in moderation. It contains protein from cheese and eggs, but is also high in fat and calories from the pastry and cheese. Serving it with a side salad can help balance the meal.
