Tuesday, July 6, 2010

Onion and Zucchini Pie

Holly Klees
My husband requests this recipe more than any other. It is a family favorite and easy to make. This recipe has been in my husbands family for many years. Get creative and try it with your favorite cheese.

Yield: 6 servings

1 cup fine saltine cracker crumbs
1/4 cup melted butter
2 cups thinly sliced onion, Walla Walla onions are my favorite
1 tablespoon butter
3/4 cup milk
2 eggs beaten
1/2 cup shredded cheddar cheese
1 small zucchini sliced into 1/2 inch rounds

Perforated Baking Sheet (MA435310)
Tartlet Tray (FP002675)
Mixing Bowl (MA017025)
Cutting Board (MA072439
Santoku Chef’s Knife (DD800001)
Medium Flared Sauté Pan (DD901220)
Measuring cups and spoons (GRP00001)

Make sure the oven rack is in center position and preheat oven to 350 degrees.
Place Tartlet Tray on Perforated Baking Sheet.

Mix melted butter and cracker crumbs with fork until combined.
Spoon 1 heaping Tablespoon of crumb mixture into each tartlet. Spread around with finger to cover entire tartlet area.
Cook sliced onion in butter until onions are tender but not brown.
Place onion’s on top of cracker mixture. Try to get even amounts in each tartlet.
Combine milk and eggs in bowl. Pour over onions. Sprinkle salt and pepper (to your liking) over each tartlet.
Sprinkle a pinch of cheese on top of each tartlet.
Place one zucchini round on top of cheese then put another pinch of cheese on top of zucchini.

Bake 350 for 25 to 30 minutes or until cracker crumbs become lightly browned on the edges. Note: This also works well in the Twist mold or you can use the new Medium Tartlett Tray, use the shaper to press in the crust.

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