Three-Onion Pie with Feta or Goat Cheese

Three-Onion Pie with Feta or Goat Cheese

11

"This pie is simple to prepare. Serve with a salad for dinner, or with fruit for brunch. Dry goat cheese can be used in place of feta cheese."

Ingredients

servings 157 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet. Add the yellow and red onions, and saute over moderate heat for 5 minutes. Stir in the wine, then add the leeks. Saute for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp. Remove from heat.
  3. In a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, pepper, and 2 tablespoons parsley. Stir in the onion mixture.
  4. Oil a 10 inch tart pan, and line the bottom generously with bread crumbs. Pour in the onion mixture. Ring the outside edge of the pie with tomato slices, and sprinkle the remaining 1 tablespoon parsley in the center. Sprinkle a light layer of bread crumbs over the entire top.
  5. Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 10 minutes, then cut into wedges and serve.
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Reviews

11
  1. 13 Ratings

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My goodnes, this is delicious! I used a 9" whole wheat pie shell, and based on a previous review stating this was more a side dish beefed it up with 3 eggs and 8 oz. crumbled feta (1 cup). I u...

I made this recipe in a pre-made pie crust with goat cheese and it turned out great; it took just under 40 minutes to fully cook. I would definitely make it again!

I made this as part of my daughter's birthday party dinner and again for a brunch... everyone loved it... including my year-old little girl!

This pie is more like a side dish. I wouldn't recommend it as a main dish unless you are an onion freak. I probably won't make it again. The effort isn't worth the taste.

A little too "herby" for me but I used dried thyme and I wonder if that had something to do with it I also omitted dill as it doesn't sound right for this dish. I added four egg whites and carme...

Apart from omitting the tarragon - I can't stand it - I made this as written, and I can't say I was impressed. I've really only ever used dill with fish - mainly salmon - and I didn't think it c...

Was not impressed. I agree with everyone else that this is a side dish not a main dish. We all agreed that the tomatoe was the only good part of the dish. The white wine adds nothing to this ...

I tried it tonight. Didn't have red onions, so I used Vidalia instead. I had some leftover tomatoes, no salt added in the fridge, I use those instead of fresh ones. And I used red wine, because ...

Quite bland other than the overwhelming taste of tarragon. Also made a very thin, flat dish. Probably wouldn't make this dish again but if I did I'd reduce the amount of tarragon, add 2 more e...