Onion Pie With Lavender, Bacon And Blue Cheese
serves 4-6
This savory quiche is a blueprint: substitute thyme, sage or rosemary for lavender; use any leftover cheese; or swap bacon for smoked fish, sausage or prosciutto.
Read more about this recipe at the Washington Post.
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
4 ounces bacon, diced, cooked and drained
2 teaspoons food-grade dried lavender
4 to 8 ounces blue cheese, such as gorgonzola, crumbled
prep: 20 minutes
total: 1 hour 5 minutes
pie pan
whisk
medium mixing bowl
1. Preheat the oven to 400F. Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
2. 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.
3. Place the pie in the oven on the lower rack. Reduce the heat to 350F 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.
