Three Cheese and Onion Easter Egg Pie recipe

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Ingredients

1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon white sugar
½ cup cold unsalted butter, cut into small pieces
2 tablespoons ice water, or as needed
1 large yellow onion, sliced
1 (8 ounce) package shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
3 hard-boiled eggs, peeled and sliced
½ cup half-and-half
freshly ground black pepper to taste
¾ cup finely crushed buttery round crackers
¼ cup butter, melted

Nutrition Info

451.9 calories
carbohydrate: 21.8 g
cholesterol: 167 mg
fat: 33.9 g
fiber: 1 g
protein: 15.2 g
saturatedFat: 20 g
servingSize: -
sodium: 525.9 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk flour, salt, and sugar in a bowl, work 1/2 cup unsalted butter pieces into dry ingredients with your fingers until flour mixture looks like coarse meal. Mix ice water into dough a little at a time until it just holds together. Form into a ball and press dough down to form a flat disk, wrap in plastic wrap and refrigerate at least 1 hour.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Roll dough out to a circle on a floured work surface and fit crust into a 9-inch pie dish, crimp the edges.

  4. Place onion slices into a saucepan, cover with water, and bring to a boil, reduce heat to medium and boil until onion is translucent, about 5 minutes. Drain and cool onion slices, spread into bottom of pie crust and top with Cheddar, mozzarella, and Parmesan cheeses in layers. Spread egg slices over cheese. Pour half-and-half over filling and sprinkle with black pepper.

  5. Mix buttery round cracker crumbs and 1/4 cup melted butter in a bowl, sprinkle crumb mixture evenly over pie.

  6. Bake in the preheated oven until browned, about 40 minutes.

Recipe Yield

1 9-inch quiche

Recipe Note

Main dish I created for my annual Easter brunch. Everyone really enjoyed it.

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