I was introduced to this recipe recently while vacationing with my good friend greatfullivin. Now, first I must say Mo is the best cook I have ever known. She has gotten me to try new dishes that I would not normally try just because I know how good a cook she is. This pie recipe is not a dessert pie, but then I am sure the name was your first clue. It is however an excellant dish for a brunch or a side dish served with a salad. The secret to making this pie is using Valdaila onions and Guggisberg Baby Swiss Cheese. Other sweet onions and mild swiss cheese can be used, but the taste is so much better if you use the real thing!
2 ready pie crusts
2 tablespoons butter (may substitute olive oil)
5-6 large Valdaila onions – thin to medium sliced
Salt & pepper to taste
2 ¼ cups of shredded Guggisberg Baby Swiss Cheese
8 ounces sour cream
Preheat oven to 400 degrees
- Melt butter in a skillet over medium heat.
- Separate onion slices into rings and add to the melted butter, salt and pepper to taste, and sweat the onion rings down until tender.
- Roll one of the pie crusts to make it large enough to fill a 9” deep dish pie plate.
- Layer the cooked onions and the grated cheese into the pie shell starting with the onions and making three layers.
- Beat the eggs together in a small bowl.
- Add the sour cream to the eggs and mix thoroughly to a smooth consistency.
- Pour egg mixture over the onions and cheese, then using a fork, move the onions around to get the egg mixture to blend through the pie.
- Top with the remaining pie crust and pinch the two shells together, roll up the pinched edges to the edge of the pie plate and crimp the edge.
- Vent the top of the pie by making a series of holes using a fork.
- Place the pie on a cookie sheet and bake at 400 degrees for 10 minutes to set the eggs. Reduce the oven temperature to 350 degrees and continue baking for 50 minutes.