Last month we served this delicious pie for our Lavender Class!
Even if you aren't a big blue cheese fan (we aren't!) you will find this
one of the tastiest savory pies you've ever had!
1 unbaked 9-inch pie shell
(homemade or store-bought; use deep-dish shell if purchased)
2 large eggs
1/2 cup whole milk or cream
2 cups caramelized onions (see recipe below)
4 ounces bacon, diced, cooked and drained
2 teaspoons culinary lavender
4 to 8 ounces blue cheese
You will not believe the difference Caramelized Onions make!
2 pounds yellow onions
1 to 2 teaspoons salt
2 to 3 teaspoons sugar
2 to 4 tablespoons unsalted butter (optional)
Halve onions and remove the outer layers and cut into thin slices.
Place onion slices in a plastic bowl and sprinkle with salt and sugar.
Toss the mixture and set aside for at 10 minutes
Melt butter in a skillet.
Reserving any liquid left in the bowl, add the onion.
Cook over medium heat stirring often until the first browning is visible.
Reduce the heat and add the liquid from the bowl.
Reduce heat to medium-low and cover the skillet and cook for 20 minutes, watching it so it doesn't' burn.
Onion Pie cooking directions:
Preheat the oven to 400 degrees.
Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.
Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.
~Karla & Karrie
The Summer Kitchen Girls
You can find this recipe on The Washington Post.