My favorite past time is perusing cookbooks. I love it! Last week I was looking through my favorite cookbook, Festival, and I noticed this recipe that had never caught my eye. Credit is given to Mrs. Natalie Goldberg who was known to be a great cook. I quickly sent a text to her daughter-in-law Sarah to ask about Natalie’s Green Onion Pie. Sarah could not remember the recipe but reminded me that Natalie was known for always trying new things. She sounds much like me, and of course, I had to try as a side for Sunday’s lunch. I took some liberties with the recipe, but y’all, it was so good! Just a little warning, do not salt your onions as they are cooking. The teaspoon added with the eggs is plenty. The onions are tender and not overwhelming at all. This is a perfect side dish to brunch.
Green Onion Pie
Ingredients:
1 9-inch unbaked pie shell
3 cups green onions, chopped (include some green tops too)
2 tablespoons butter
2 eggs, beaten
1/2 cup heavy whipping cream
1 cup cheddar cheese, grated
1 cup Monterey Jack cheese
1 teaspoon salt
Directions:
Preheat oven to 425 degrees. In a large skillet, sauté the green onions in the butter until tender. In a separate mixing bowl, combine eggs, cream, cheeses and salt. Fold in the onions before transferring to the pie shell. Bake about 20 minutes and the middle of the pie is set.