Old-School Cheese and Onion Pie (Print-Friendly Version)

This savory cheese pie has a shortcrust base and a cheddar, onion, egg, and milk filling. Line a cool pie tin, set it on a separately preheated baking sheet, and bake at 350°F until the egg filling reaches 160°F and the pastry is cooked.

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# Ingredients You’ll Need:

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01 - 1 large onion, chopped into 1/2 inch pieces

02 - 5 large eggs

03 - 2/3 cup whole milk

04 - 5.3 ounces mature cheddar cheese, grated

05 - 11.3 ounces ready-made shortcrust pastry

06 - 1 teaspoon vegetable oil

07 - All-purpose flour, for dusting

# How to Make It:

01 - Heat oven to 350°F with a large supporting baking sheet on the middle rack. Keep the separate 12-by-8-inch rimmed pie tin cool for pastry assembly.

02 - Warm the teaspoon vegetable oil in a skillet. Cook chopped onion over moderate heat until softened, about 8–10 minutes, stirring and preventing burnt edges. Remove from heat.

03 - Roll or unfold the shortcrust pastry on a lightly floured surface and line the cool tin, easing it into the corners without stretching. Repair any holes.

04 - Shape an even rim with fingers or a fork. Keep it high enough to contain the filling; no pastry lid is used.

05 - Spread the softened onion evenly over the pastry base once its strong steam has subsided.

06 - Scatter all the grated cheddar over the onion, separating clumps so the filling is distributed across the tray.

07 - Beat the five eggs with 2/3 cup whole milk until no distinct strands of white remain. Do not taste raw egg mixture.

08 - Pour the mixture slowly into the case, keeping below the pastry rim. Use a separate suitable ovenproof dish if any filling exceeds your tin’s capacity.

09 - Place the pie tin on the hot supporting sheet. Bake about 35–45 minutes, extending as needed until the center reaches 160°F and pastry is cooked. Shield a dark rim and rest about 10 minutes before slicing.

# Extra Suggestions:

01 - Use an unheated pastry tin and a separate preheated supporting sheet. This recipe has not been kitchen-tested; pastry dimensions and oven timing are estimates. Refrigerate saved portions promptly.

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