Three-Onion Pie with Feta or Goat Cheese Recipe - Allrecipes.com
Three-Onion Pie with Feta or Goat Cheese Recipe

Three-Onion Pie with Feta or Goat Cheese

Recipe by  

"This pie is simple to prepare. Serve with a salad for dinner, or with fruit for brunch. Dry goat cheese can be used in place of feta cheese."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch pie Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet. Add the yellow and red onions, and saute over moderate heat for 5 minutes. Stir in the wine, then add the leeks. Saute for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp. Remove from heat.
  3. In a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, pepper, and 2 tablespoons parsley. Stir in the onion mixture.
  4. Oil a 10 inch tart pan, and line the bottom generously with bread crumbs. Pour in the onion mixture. Ring the outside edge of the pie with tomato slices, and sprinkle the remaining 1 tablespoon parsley in the center. Sprinkle a light layer of bread crumbs over the entire top.
  5. Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 10 minutes, then cut into wedges and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2005

My goodnes, this is delicious! I used a 9" whole wheat pie shell, and based on a previous review stating this was more a side dish beefed it up with 3 eggs and 8 oz. crumbled feta (1 cup). I used fresh parsley, dried tarragon, and omitted the dill. I did not add any salt because I thought the cheese would be enough, but I will probably add a dash next time. My husband can be quite picky when it comes to new foods, but he went back for seconds. I served with a greek side salad and grilled chicken apple sausage w/ grainy mustard. This is now one of my favorites for dinner or brunch. Thank YOU!

 
Most Helpful Critical Review
Feb 02, 2004

This pie is more like a side dish. I wouldn't recommend it as a main dish unless you are an onion freak. I probably won't make it again. The effort isn't worth the taste.

 

12 Ratings

Apr 30, 2005

I made this recipe in a pre-made pie crust with goat cheese and it turned out great; it took just under 40 minutes to fully cook. I would definitely make it again!

 
Dec 09, 2002

I made this as part of my daughter's birthday party dinner and again for a brunch... everyone loved it... including my year-old little girl!

 
Apr 07, 2008

A little too "herby" for me but I used dried thyme and I wonder if that had something to do with it I also omitted dill as it doesn't sound right for this dish. I added four egg whites and carmelized the onions which tasted really good. I didn't have leeks so I used green onion.

 
Mar 19, 2007

Apart from omitting the tarragon - I can't stand it - I made this as written, and I can't say I was impressed. I've really only ever used dill with fish - mainly salmon - and I didn't think it complimented the feta cheese and leeks at all. I liked the idea of using a breadcrumb base instead of a pie crust, but I'll be sticking with my usual cheese and onion quiche filling in future. Thanks anyway!

 
Sep 17, 2006

Was not impressed. I agree with everyone else that this is a side dish not a main dish. We all agreed that the tomatoe was the only good part of the dish. The white wine adds nothing to this dish (execpt moisture) I followed this recipe exactly. It need to be kicked up with some hot sauce and maybe sprinkle some feat on top of the dish instead of the bread crumbs. Lots of chopping, lots of time for poor result.

 
Oct 13, 2009

Quite bland other than the overwhelming taste of tarragon. Also made a very thin, flat dish. Probably wouldn't make this dish again but if I did I'd reduce the amount of tarragon, add 2 more eggs and a bit of garlic.

 

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Nutrition

  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 16.6 g
  • 5%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 228 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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