I don’t even know what prevails in this pie, onion or cheese, one thing I can say for sure, it tastes stunning!

Summary

Ingredients

• Shortcrust pastry – 300 g
• Sweet salad onion (cut in half rings) – 1 pc.
• Shallots (cut into thin strips) – 2 pcs.
• Leek (thinly sliced) – 1 pc.
• Cream cheese (diced and softened) – 90 g
• Swiss cheese (shredded on a grater) -3/4 cup
• Hard cheese with hot pepper (chopped on a grater) – 0.75 cup
• Large eggs (slightly beaten) – 3 pcs.
• Whipping cream – 0.6667 cup
• Butter – 0.25 cup
• Sugar – 1 teaspoon
• Salt – 0.75 teaspoon.
• Ground nutmeg – 0.5 teaspoon.
• Ground black pepper – 0.5 teaspoon.

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Instructions

1.  Turn on the oven to preheat to 180 degrees. If the dough is frozen, then it must be removed from the freezer and allowed to thaw.
2.  Melt the butter in a large skillet over medium heat, pour the lettuce, leeks and shallots into the pan, sprinkle with sugar, salt, pepper and nutmeg, cook, stirring occasionally, until soft, about 8 minutes.
3.  Reduce heat under the pan and add cream cheese, stir, and then add all the rest of the cheese, mix well.
4. In a large bowl, combine eggs and cream and beat lightly. Gradually, while stirring, add this mixture to the onion mass in a frying pan. Stir well and put out the fire.
5. Roll out the dough into a circle with a diameter of about 35 cm, wrap it on a rolling pin, and put in a heat-resistant mold with a diameter of 22 cm, forming the sides of the dough.
6. Pour the onion mixture into the prepared cake and put in a preheated oven, bake the cake for about 40 minutes, until golden brown. Remove the finished cake from the oven and chill on a wire rack for 10-15 minutes.

Serve the cake in portions.