Excellent. It came out puffy, very cheesy and tasty. My family declared it a keeper. Only change was use of Gouda cheese. It also took slightly less time to cook than recommended.
Spring Onion Pie
Photo: Becky Luigart-Stayner; Styling: Heather Chadduck, Caroline M. Cunningham
More From Southern Living
Total: 45 Minutes
- 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
- 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.
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