Empty My Fridge
The Original Onion Pie | Chef Jean-Pierre
Ingredients
- Butter2–4 tbsp
- Onion · minced2 cups
- Leek · finely chopped1 ½ cups
- Shallot · minced½ cups
- Sun dried tomato¼ cups
- Gruyère cheese · grated¾ cups
- Cheddar cheese · grated¾ cups
- Parmesan cheese · grated¾ cups
- Brie3 oz
- Goat cheese3 oz
- Chive · chopped2 tbsp
- Egg6
- Heavy cream1 ½ cups
Instructions
- Preheat the oven to 375°F / 190°C.
- In a sauté pan over medium heat, melt the butter, then add the onion and cook until light golden brown, about 5 to 7 minutes.
- Add the leeks and salt and cook a few more minutes.
- Add the shallots and cook until everything is light golden brown.
- Add the sun-dried tomatoes and cook a couple more minutes.
- In a saucepan, heat the cream, then add all the cheeses and stir until melted.
- In a glass bowl, beat the eggs with a little more salt and pepper, then slowly whisk in the hot cream and cheese mixture.
- Spread the onion and leek mixture over the bottom of the pre-cooked pie crust.
- Pour the egg and cheese mixture over the top, filling as much as you can without overfilling.
- Sprinkle with chives and a couple of tablespoons of grated Parmesan.
- Bake for 30 to 40 minutes until light golden brown, then rest for at least 20 minutes before serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
OnionEggCheeseCreamParmesan cheeseHeavy creamShallotCheddar cheese
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