4 to 6 servings
Ingredients:
1 unbaked 9-inch pie shell (homemade or store-bought; use deep-dish shell if purchased)
2 large eggs
1/2 cup whole milk or cream
2 cups caramelized onions
4 ounces bacon, diced, cooked and drained
2 teaspoons food-grade dried lavender (or thyme, sage or rosemary)
4 to 8 ounces blue cheese, such as gorgonzola, crumbled
Directions:
Preheat the oven to 400 degrees. Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.
Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.
Recipe Source:
Gastronomer columnist Andreas Viestad.
486 calories, 30g fat, 13g saturated fat, 118mg cholesterol, 1977mg sodium, 39g carbohydrates, 3g dietary fiber, 16g protein.
Tested by Tom Wilkinson for The Washington Post.
April 19, 2008
http://projects.washingtonpost.com/recipes/2008/04/16/onion-pie-lavender-bacon-and-blue-cheese/?sid=
http://media.washingtonpost.com/wp-dyn/content/photo/2008/04/15/PH2008041501364.jpg
Ingredients:
1 unbaked 9-inch pie shell (homemade or store-bought; use deep-dish shell if purchased)
2 large eggs
1/2 cup whole milk or cream
2 cups caramelized onions
4 ounces bacon, diced, cooked and drained
2 teaspoons food-grade dried lavender (or thyme, sage or rosemary)
4 to 8 ounces blue cheese, such as gorgonzola, crumbled
Directions:
Preheat the oven to 400 degrees. Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.
Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.
Recipe Source:
Gastronomer columnist Andreas Viestad.
486 calories, 30g fat, 13g saturated fat, 118mg cholesterol, 1977mg sodium, 39g carbohydrates, 3g dietary fiber, 16g protein.
Tested by Tom Wilkinson for The Washington Post.
April 19, 2008
http://projects.washingtonpost.com/recipes/2008/04/16/onion-pie-lavender-bacon-and-blue-cheese/?sid=
http://media.washingtonpost.com/wp-dyn/content/photo/2008/04/15/PH2008041501364.jpg