Rating: 5 stars
2 Ratings
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  • 5 star values: 2

"What my kids eat on any given day is often a mystery, but they will always like anything with eggs and cheese."

Andrea Reusing
Recipe by Southern Living May 2012

Gallery

Credit: Becky Luigart-Stayner; Styling: Heather Chadduck, Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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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