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Ingredients:
- pastry for 1-crust pie, prepared
- 8 ounces shredded Cheddar cheese
- 2 medium sweet onions, cut into rings
- 2 thin slices cooked ham (1 to 2 ounces)
- 1/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1/4 to 1/2 teaspoon caraway seeds
- 1 cup milk
- 3 eggs
- parsley sprigs or minced fresh parsley, optional
Preparation:
Fit a 9-inch pie plate with prepared pastry; flute edge.
Heat oven to 350°.
Layer half of the shredded cheese over bottom of pastry. Spread half of the onion rings over cheese. Cover onion rings with remaining shredded cheese. Cut ham slices into 1 1/2-inch squares. Arrange ham slices, alternating with remaining onion rings, all around edge of pie.
In a bowl, mix the flour, seasoned salt, and caraway seeds. Gradually add milk and eggs, beating with a whisk until smooth. Pour batter over cheese-onion filling. Bake pie at 350° for 55 to 60 minutes, or until firm and lightly browned.
Garnish with parsley sprigs or minced fresh parsley, if desired.
Serves 6.
Serves 6.
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