During the holidays, I was invited to a potluck dinner where I knew a couple of people were vegetarians. I had a load of cheese and onions on hand, so I thought a pie of some sort would be a fun thing to attempt. However, knowing that one of the vegetarians doesn’t like quiche, I knew it would have to avoid being too custardy. And so was born Scarborough pie — so named because I used parsley, sage, rosemary, and thyme. (If you don’t immediately see the connection from the list of herbs, I suggest you listen to the song “Scarborough Fair” by Simon & Garfunkel.)
The winter has been mild, so the sage, rosemary, and thyme were still growing out in the pots on my balcony, so parsley was the only one that I needed to use dried — though using dried herbs would work splendidly, as well.
The non-quiche friend loved this. I hope you do, too.
1 unbaked, deep-dish pastry pie shell
3 medium onions, thinly sliced
2 Tbsp. butter
1/2 tsp each, parsley, sage, rosemary, and thyme, finely chopped
1/2 pound grated extra-sharp cheddar
1 Tbsp. flour
1 cup cream
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
dash cayenne pepper
Preheat the oven to 400 degrees.
Sauté the onions in the butter until golden. Stir the herbs into the onions while they are still warm. Let sit.
Toss the grated cheddar with the flour.
Whisk the eggs until light. Add the cream (I used heavy cream, but you could use light), and then whisk in the salt, black pepper, and cayenne.
To assemble the pie, spread the onions over the bottom of the pie crust. Sprinkle the cheese over the onions. Then pour the egg and cream mixture over the cheese. Place in 400 degree oven.
Bake at 400 degrees for 20 minutes, then reduce heat to 325 degrees and bake for another 25 minute more, or until a knife inserted in the center comes out fairly clean (there can be a bit of oil from the melted cheese, but there shouldn’t be raw batter).
Cut into wedges and serve warm. Enjoy.
© 2012 Cynthia Clampitt