Sour Cream Onion Pie
A savory sour cream quiche layered with tender, buttery sautéed onions and ripe olives.
3 medium onions (2 1/2 cups), thinly sliced
6 tablespoons butter
2 tablespoons all-purpose flour
2 cups sour cream
1/4 cup pitted ripe olives, drained and sliced
3 large eggs, slightly beaten
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Salt and ground black pepper to taste
1 (9-inch) unbaked pie shell*
Additional ripe olive slices for garnish
- Sauté onions in butter until tender. Sprinkle flour over onions and cook 1 to 2 minutes, stirring occasionally.
- Blend remaining ingredients together and stir into onion mixture. Pour into baked pastry shell.
- Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes or until filling is firm and golden. Remove from oven and let stand 10 minutes.
- Garnish with ripe olive slices and serve.
Makes 6 to 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.