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Tuesday, September 4, 2012


One of the reasons I love this recipe so much, and remember it so fondly, is that I made it for lunch for a fabulous, dear-to-my-heart lady.
The pie came out of the oven very puffy, like a giant popover, and I served it with a plain salad. I didn't use all 5 ounces of the gruyere that the recipe called for, it just seemed like a lot of cheese when I was putting the ingredients together. However, once it was cooked, and I was sampling the final product, I decided I should have put in every last crumb of it. I know it sounds very ordinary and unexciting, but in my opinion, good food and great times are wonderfully intertwined. Quality company results in a tastier, deeper, more flavorful and delicious dish.
In the end, I decided it really was perfect, just like a simple lunch with a beautiful friend.


6 to 10 spring onions
4 eggs, lightly beaten
1 cup milk
3/4 cup flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper
2 tablespoons butter
5 ounces gruyere cheese, cubed

Heat oven to 400F.
Heat an oven proof dish or skillet in the oven.
Trim and discard roots from the onions, chop.
Whisk together eggs and milk. Sift together flour, salt, baking powder and ground pepper. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth.
Stir in chopped onions. Let stand 5 minutes.
Carefully remove hot dish from oven. Add butter, and let stand until butter is melted.
Place dish over medium-high heat, and pour batter into it. Arrange cheese on top of batter, and cook about 1 minute, or until edges begin to set.
Transfer dish to top oven rack, and bake for 25 to 30 minutes or until golden brown and puffy.

Recipe adapted from Southern Living, May 2012

1 comment:

  1. This was a winner. One suggestion and that would be to cut the salt by half and keep all the cheese in. I packed the pie plate with green onions and it was not too much.