Many of the best recipes are "born of necessity" ….or what happens to be left in the refrigerator. This onion pie came together because of a few (past peak) onions and some remaining green pepper slices I couldn't bear to waste. "Onion Pie" is just another name for quiche. The "crust" is also the result of Wasa Crispbread Rye Crackers that were lingering on a shelf, waiting for a more dramatic exit.
Enough crispbread crackers (or breadcrumbs) crushed to cover the bottom of casserole
Several medium onions - sliced
Green pepper - julienned
6 medium eggs or more - beaten w/a little sea salt & pepper
8 oz. or so of shredded swiss (any cheese)
1 cup water (or milk, etc.)
¼ cup olive oil
Pre-heat oven to 375℉
To make the breadcrumb crust, place crackers w/in clingfilm or a plastic bag and bash them into crumbs. Season with an ample amount of dried dill, sea salt and pepper. In a heated skillet meld the crumbs with a good drizzle of olive oil. Then spread them onto the bottom of an oiled casserole or baking dish.
Slice several onions and place (artfully - lol!) on the crumbs along with the julienned peppers.
In a medium sized bowl, beat together several eggs with a little bit of salt and pepper. Add a cup of liquid, ¼ cup of olive oil, and 1 cup or so of grated cheese. Mix well and pour custard over vegetables in baking dish. It will look a bit sloppy and nothing like a quiche. Persevere. The custard will rise. Bake 45 minutes or so till top is golden brown and bubbly and firm to the touch. Let cool a bit before attempting to it eat :)
As usual, it's not so much the measurements as it is the manner in which delicious food is created. For me, cooking is always an adventure.
**note: this "crust" is not crisp - it is, however, a good compliment of carbohydrate to the protein and fat content of the dish