Updated: Jun 8
Similar to a quiche, these pies are moist, savory and delicious. My decision to chop and slice the onions bring out their naturally sweet flavor, adding a burst of flavor to this recipe. I strongly recommend making the pastry from scratch because of its flakiness. But if you don’t have time, then you can always use store-bought puff pastry.
1 cup onion, chopped
1/2 onion, sliced
1/2 cup whole milk
Pie Crust (recipe below)
Yields: 1- 9inch pie or 8 muffin size pies
Prep Time: 30 minutes
Cook Time: 45 minutes
Prepare the pie crust and either roll it out, line one 9-inch pie plate, or cut into circles and line muffin cups.
In a saucepan, bring salted water to a boil.
Add the chopped onions.
Cook for about 5 minutes until the onions are almost transparent. Drain well.
In a bowl, beat the eggs with milk. Season with a little salt.
Add the cooked onions. Mix to incorporate.
If making one pie, pour the mixture into the pie shell, top with the sliced onions and paprika, and bake on 450°f for 10 minutes. Lower the heat to 325° and continue baking for 40 minutes.
If making individual pies, scoop 1/4 cup of the egg mixture into each muffin tin and top with the sliced onions and paprika. Bake on 450°f for 10 minutes, then lower the heat and bake on 325°f for 30 more minutes until the custard is set.
2 cups all-purpose flour
1 teaspoon salt
2/3 cup butter
1/4 cup iced water
Sift together the flour and salt.
Mix in the butter until the mixture looks like sand.
Add iced water 1 tablespoon at a time until the mixture forms into dough.
Wrap in saran wrap and place in the refrigerator until ready to use.