1. Preheat oven to 425˚. Unroll 1 sheet of refrigerated pie dough into a 9-inch pie pan. Crimp edge. Line with parchment paper and fill with dried beans. Bake until light golden, about 15 minutes. Remove paper and beans.
2. Melt 1 tbsp butter in a large frying pan over medium heat. Add 3 medium leeks (white and light green parts), thinly sliced and rinsed well; 2 bunches of green onions, thinly sliced; ½ red onion, cut into thin half-moons; and ½ tsp kosher salt. Sauté until very tender, 20 minutes.
3. Whisk together 1 tbsp flour, 1 cup half-and-half, 3 large eggs, ½ tsp kosher salt, and 2 cups shredded sharp white cheddar cheese. Stir in three-quarters of onion mixture; pour into pie shell. Sprinkle rest of onions on top.
4. Bake until a knife inserted in center comes out clean, 30 – 40 minutes; cover edges with foil if they get dark. Let sit 10 minutes before serving.
8 servings
Per serving: 333 calories; 12 g protein; 23 gram fat (12 g saturated fat); 23 g carbs; 1.5 g fiber; 628 mg sodium; 127 mg cholesterol
from Sunset Magazine (periodical)
No comments:
Post a Comment