RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5646
| View Recipe |
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| Recipe Name: |
Vidalia Onion Pie - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.66
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1, 9-inch pie.
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Ingredients:
0.5 Teaspoon mustard, dry
0.13 Teaspoon pepper, cayenne
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Directions:
Preheat oven to 400 degrees. Sauté onions in butter until slightly limp. Place in pie shell; top with Swiss cheese. Combine eggs, half and half, salt, dry mustard, cayenne pepper and pour over cheese; top with Parmesan and paprika.
Bake at 400 degrees for 15 minutes; reduce heat to 325 degrees and bake an additional 20 to 25 minutes, or until a knife inserted in the center comes out clean. |
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| Nutrition per Serving: |
| Calories: |
140 |
Total Carbs: |
3.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
73.4 |
Fat: |
12.6 |
Protein: |
5.86 |
| Fiber: |
0.10 |
Sodium: |
81.11 |
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