Switzerland Cheese-and-Onion Pie

Cooking Instructions

1. Prepare and roll out pastry; line one 9-inch pie plate. Spread piecrust with 1 tbsp butter or margarine; chill well.

2. In small skillet over medium heat, in 2 tablespoons melted butter or margarine, cook chopped onion until tender, about 5 minutes, stirring occasionally: spread evenly in piecrust. Meanwhile, preheat oven to 400F.

3. In medium bowl, toss well flour with cheese; sprinkle over onion in piecrust.

4. In same bowl with wire whisk or hand beater, beat eggs with half-and-half and salt; pour over shredded Swiss cheese.

5. Bake 10 minutes. Turn oven control to 325F. and bake 30 to 35 minutes longer until knife inserted in center comes out clean. Let pie stand 10 minutes, then cut into wedges.

Wine Pairing(s)

Badger Mountain Organic Chardonnay

Martha Stewart Chardonnay

Kathy Lynskey 'Godfrey' Reserve Chardonnay

The Other Guys 'White Knight' Sauvignon Blanc

Siduri Pinot Noir

Blossom Hill Chardonnay

Etude Pinot Noir

Evans & Tate Chardonnay

Saintsbury Reserve Pinot Noir

Siduri 'Sapphire Hill' Pinot Noir