Egg & Onion Pie

prep 20 min, cook 40 min
× 4
Egg and Onion Pie is served as a appetizer at Colonial Williamsburg in Virgina. Outwardly, it strongly resembles a quiche, but it actually winds up being quite a bit sweeter and composed in multiple layers with the onions on the bottom.

1

  • 2 tbsp
    butter (unsalted)
  • 2
    yellow onions
In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)

2

  • 2
    eggs
  • 2
    egg yolks
  • 1 cup
    milk (whole)
  • 1/2 cup
    cream
  • 1 tbsp
    chives
  • 1 tbsp
    parsley
  • tsp
    salt
  • tsp
    black pepper
In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.

Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.
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