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A rustic, comforting pie with a flaky whole wheat crust, filled with sweet caramelized onions and a rich, savory blend of sharp cheddar and nutty Gruyère cheese. Perfect for a hearty vegetarian dinner.
Prepare the whole wheat crust
Caramelize the onions
Blind bake the pie crust
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A rustic, comforting pie with a flaky whole wheat crust, filled with sweet caramelized onions and a rich, savory blend of sharp cheddar and nutty Gruyère cheese. Perfect for a hearty vegetarian dinner.
This american recipe takes 125 minutes to prepare and yields 8 servings. At 437.04 calories per serving with 18.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Assemble the pie
Bake the pie
Use your favorite 1-to-1 gluten-free flour blend in place of the whole wheat flour for the crust.
To lower the fat content, use 2% milk instead of whole milk and reduce the total amount of cheese to 8 ounces.
Save time by using a pre-made, store-bought whole wheat pie crust. Follow the package instructions for blind baking.
Increase the protein by adding an extra egg to the custard filling.
With cheese and eggs as primary ingredients, this pie provides a substantial amount of protein, which is essential for muscle repair and overall body function.
The use of whole wheat flour in the crust contributes dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Cheddar and Gruyère cheeses are excellent sources of calcium, a mineral vital for strong bones and teeth.
This pie can be part of a balanced meal. The whole wheat crust provides fiber, and the eggs and cheese offer a good amount of protein. It is high in fat and calories, so it's best enjoyed in moderation, paired with a light green salad.
One slice of this Savory Cheese and Onion Pie contains approximately 460-480 calories, primarily from the butter, cheese, and whole wheat crust.
Yes, this pie is great for making ahead. You can bake it completely, let it cool, and store it in the refrigerator for up to 3 days. It can be served cold, at room temperature, or gently reheated in the oven.
A simple green salad with a vinaigrette dressing is the perfect accompaniment to balance the richness of the pie. Steamed green beans or asparagus would also be a great side.
Yes, you can freeze the baked and cooled pie. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.
