Lots of scallions… spring makes me think of green onion pie. Made it for our July 3rd party (which was rainy and led us all to play dice games and poker in the basement… what fun!).
I used Marion Cunningham’s recipe from “Lost Recipes”. Made way more pie filling than a frozen pie shell can handle. Should have gotten a deep dish pie shell. I just dumped the extra liquid but kept the onions.
Overall it was tasty, but the texture was a little too soft for me (and for others). I might add a little flour or bisquick to the mix next time.
Pie crust (one)
4 tablespoons butter
3 cups chopped green onions/scallions
2 cups cream, light or heavy
salt and pepper to taste
2 tablespoons chopped fresh basil
Note: to scald cream, put in saucepan over med/high heat until tiny bubbles form around edges. Watch it so it doesn’t boil over.
Bake the pie crust at 375 F for 11-15 minutes until lightly golden. Allow to cool.
Melt the butter in a skillet and saute the onions until cooked and sweet but not browned at all. Whisk the eggs into the warm cream, season with salt and pepper, and add the basil if you’re using it. Salt and pepper to taste, mix with onione.
Spread the onion mixture in the pie shell and bake at 375 F until a sharp knife inserted near the center comes out clean. Serve immediately, or let cool a little and serve warm.