Recipe: Cheese, Onion and Chile Pie (no meat, serves 2)

CHEESE, ONION AND CHILE PIE

FOR THE PASTRY SHELL:
3 tablespoons firm butter or margarine
3/4 cup unsifted all-purpose flour
1 egg yolk
2 to 3 teaspoons cold water

FOR THE FILLING:
2 tablespoons butter or margarine
1 large onion, thinly sliced
1 cup sour cream
2 eggs
Dash of salt
1/4 cup canned chopped green chiles
2/3 cup shredded Monterey Jack cheese
2/3 cup shredded longhorn cheddar cheese, divided use

TO MAKE THE PASTRY SHELL:
In a bowl, cut butter or margarine into the flour until mixture forms coarse crumbs. With a fork lightly stir in egg yolk. Add 2 to 3 teaspoons cold water, a little at a time, until pastry clings together.

Use your hands to form into a ball. Roll pastry out on a flour board or pastry cloth into a circle about 2 inches larger in diameter than an 8-inch quiche or pie pan. Fit pastry into pan. Trim edges. Pierce bottom and sides all over with a fork.

Bake in a 400 degree F oven for 8 to 10 minutes, or until pastry begins to brown. Let cool on a rack.

TO MAKE THE FILLING:
Melt butter in a small frying pan over medium heat. Add onion and cook, stirring, until limp and slightly browned, 8 to 10 minutes. Remove from heat and cool slightly.

Meanwhile, beat together sour cream, eggs and salt. Stir in chiles, cooled onions, Jack cheese and 1/3 cup of the cheddar cheese. Spread filling in cooled pastry shell.

Bake in 350 degree F oven until filling is almost set, about 25 minutes. Sprinkle with remaining 1/3 cup cheddar cheese. Return to oven and continue baking for 5 minutes longer, or until custard is set. Let stand for a few minutes to cool slightly before cutting into wedges and serve.

Makes 2 servings
Source: Sunset Cooking for Two by the Editors of Sunset Books and Sunset Magazine