Disclaimer: I have done paid project work for Cabot in the past and they recently sent me some samples of their updated packaged light cheddars. However, I was not compensated for this post and truthfully would be a Cabot fan even if I never worked with them.
Caramelized onions – the best way to enjoy onions to when your CSA share is full of bulbs week after week. It doesn’t take much to cook them – a little olive oil and a little time will mellow and sweeten them to a delectable level. A pretty tasty way to eat your veggies in my book.Use up your onions and peppers in this Savory Cheddar Pie! @tspbasil Click To Tweet
Since September is #onionlove for the food Love Blog Hop, I wanted to feature a caramelized onion recipe and thought of onion pie. I got inspiration for the crust from a fellow Recipe ReDux blogger, Nancy of Nutrition Know How, who used potato chips. I opted for corn chips (while it may not sound all that healthy, a little goes a long way in this case.) I added in some roasted peppers (bell peppers are another weekly staple of my CSA) and some Cabot Sharp Light Cheddar (so, I might be biased because I do some project work with Cabot Creamery but really, their light cheddars are full of flavor and the only time I ever consider buying a reduced-fat cheese.)Print
Caramelized Onion, Pepper & Cheddar Pie
Use up your onions and peppers in this savory cheddar pie with corn chip crust!
- Yield: 8 entree sized slices or 16 appetizer slices
- 2 tablespoons of olive oil
- 4 medium onions, peeled and sliced
- 1 cup crushed corn chips
- 4 teaspoons olive oil
- 2 small bell peppers (I used green), roasted*
- 2 eggs
- 1 cup grated Cabot Sharp Light Cheddar or Pepper Jack Light cheese, divided
- 1 cup skim milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onions and cook for about 30 minutes, until golden brown and completely limp, stirring occasionally.
- While onions are cooking, preheat oven to 375 degrees F.
- In a small bowl, mix corn chips and 4 teaspoons of olive oil. Press into a 9-inch pie plate that’s been coated with cooking spray. Bake for 5 minutes and remove from oven.
- Turn oven down to 350 degrees F.
- Spread caramelized onions over corn chip crust.
- In a small bowl, whisk together roasted peppers, eggs, 1/2 cup cheese, milk, nutmeg & pepper. Carefully pour over top onions.
- Sprinkle remaining 1/2 cup cheese over top.
- Bake for 30 minutes or until center is set. Remove from oven and cool at least 15 minutes before cutting and serving.
* To roast peppers, place on a sheet or pan with lip under broiler. Turn peppers with tongs every few minutes until all sides are blackened. Remove from oven, place in brown paper bag and fold to close. After 30 minutes, remove skins and seeds then chop.
This onion, pepper & cheddar pie can work as a simple entree or cut it up into bite sizes and serve as an appetizer. It also freezes well (bonus for me as those onions keep on coming.)