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Spring Onion Pie

Photo: Becky Luigart-Stayner; Styling: Heather Chadduck, Caroline M. Cunningham
Hands-on time 20 mins
Total time 45 mins
Yield Makes 6 servings
"What my kids eat on any given day is often a mystery, but they will always like anything with eggs and cheese."

Ingredients

  • 10 thin spring onions
  • 4 large eggs, lightly beaten
  • 1 cup milk
  • 3/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons butter
  • 5 ounces Gruyere cheese, cubed

How to Make It

  1. Preheat oven to 400°. Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.

  2. Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.

  3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.

  4. Transfer skillet to top oven rack, and bake at 400° for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.