Sweet Onion Pie

[Guest guest]

Just delicious and a great side dish!

Judy

 

Sweet Onion Pie

 

1 1/2 cups buttery round crackers, crumbled(like ritz crackers, crumble them in

a food processor)

5 tablespoons Smart Balance Light spread with Flax Oil, softened -

http://www.smartbalance.com/FlaxLight.aspx

2 cups thinly sliced sweet onions

2 cloves garlic, minced

1 tablespoon minced fresh chives

3/4 cup 2 % milk or unsweetened & unflavored soy milk

2 eggs

1/2 teaspoon salt

3/4 cup shredded Cheddar cheese

1 small tomato sliced

1 pinch oregano and basil dried

1 pinch paprika

1 tablespoon chopped fresh parsley

Directions

 

Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl, combine crackers and 4 tablespoons of softened Smart Balance

Light in a bowl until well blended. Press into the bottom and 1 inch up the

sides of 8 inch pie plate to form a shell. Bake for 5 -8 minutes until crispy.

Melt remaining 1 tablespoon Smart Balance Light in heavy skillet over medium

heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange

onions in the cracker crust.

Beat eggs, milk, chives, and salt in a bowl until blended. Pour the mixture over

the onions. Sprinkle with cheese, arrange tomato slices, and sprinkle with

oregano, basil and paprika.

Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until

a knife comes out clean. Garnish with the parsley. Serve hot or at room

temperature.

 

 

You can use other cheeses in place of cheddar, a mixture of red onions with the

sweet onion for a variation on this versatile recipe. Saute some diced up

yellow squash and zuchinni squash with the onions for another variation.