Description
Use up your onions and peppers in this savory cheddar pie with corn chip crust!
Ingredients
Scale
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 4 medium onions, peeled and sliced
- 1 cup crushed corn chips
- 2 small bell peppers (I used green), roasted* and sliced or 1 (12 ounce) jar roasted red peppers, drained and sliced
- 2 eggs
- 1 cup grated Cabot Sharp Light Cheddar or Pepper Jack Light cheese, divided
- 1 cup milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onions and cook for about 20 – 25 minutes, until golden brown and completely limp, stirring occasionally.
- While onions are cooking, preheat oven to 375 degrees F.
- In a small bowl, mix corn chips and remaining 1 1/2 tablespoons olive oil. Press into a 9-inch pie plate that’s been coated with cooking spray. Bake for 5 minutes and remove from oven.
- Spread caramelized onions over corn chip crust.
- In a small bowl, whisk together roasted peppers, eggs, 1/2 cup cheese, milk, nutmeg, salt, and black pepper. Carefully pour over top onions.
- Sprinkle remaining 1/2 cup cheese over top.
- Bake for 25 – 30 minutes or until center is set. Remove from oven and cool at least 15 minutes before cutting and serving.
Notes
* To roast peppers, place on a sheet or pan with lip under broiler. Turn peppers with tongs every few minutes until all sides are blackened. Remove from oven, place in brown paper bag and fold to close. After 30 minutes, remove skins and seeds then chop.