three-cheese-and-onion-easter-egg-pie

Three Cheese and Onion Easter Egg Pie

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  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    2 h 5 m
weebonnielad
Recipe by  weebonnielad

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

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch quiche

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 452 cal
  • 23%
  • Fat
  • 33.9 g
  • 52%
  • Carbs
  • 21.8 g
  • 7%
  • Protein
  • 15.2 g
  • 30%
  • Cholesterol
  • 167 mg
  • 56%
  • Sodium
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

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