When I lived in Calgary in the late 80's we would quite often go 4th Street Rose. At the time this was an up and coming and very popular restaurant in the south end. One of my favourite dishes there was a Spaghetti Pie they had on the menu. Years ago I found a recipe and tweaked it as best I could to try and replicate their dish. I haven't made this dish in years with all the health conscious choices I try to make in my "later" years. This dish eludes to butter and lots of cheese...or maybe I should say drips with butter and lots and lots of cheese. I was feeling a little nostalgic this week, so, while browsing through my old recipe cards I rediscovered an old favourite. It is a simple dish which I am offering up for Presto Pasta Nights over at Ruth's site Once Upon a Feast . She always has such a wonderful lineup up pasta dishes submitted by all you talented and innovative cooks out there. I love it's homey and simple but satisfying texture and flavour. If you love cheese...give it a try! It is a sort of quiche gone mad!Val's Onion Cheese Pie**
Crust:
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp dry mustard
1 cup grated sharp Cheddar cheese
1/2 - 1 cup melted butter
Filling:
2 cups thinly sliced onions
1 close garlic minced
2 T butter
1 - 2 cups cooked spaghettini
2 eggs
2 T butter
1 - 2 cups cooked spaghettini
2 eggs
1/2 tsp dried thyme
1 cup hot milk
1 cup grated Cheddar
salt and pepper to taste
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Crust: Mix flour, salt, mustard and cheese. Slowly pour in melted butter until a workable dough results. Press into a deep 9-inch pie plate. The crust will be thin and create a shorbread like crust.
Filling: Saute onions in butter for 2 - 3 minutes; add minced garlic and saute 1 minute more. Add to spaghettini. Place in pie shell. Beat eggs, then add hot milk and cheese while continuing to beat. Add 1/2 tsp thyme, salt and pepper to taste. Pour over onion and spaghettini mixture. Bake in a 350F oven for 40 minutes.
Serves 6 - 8
1 cup hot milk
1 cup grated Cheddar
salt and pepper to taste
**********************
Crust: Mix flour, salt, mustard and cheese. Slowly pour in melted butter until a workable dough results. Press into a deep 9-inch pie plate. The crust will be thin and create a shorbread like crust.
Filling: Saute onions in butter for 2 - 3 minutes; add minced garlic and saute 1 minute more. Add to spaghettini. Place in pie shell. Beat eggs, then add hot milk and cheese while continuing to beat. Add 1/2 tsp thyme, salt and pepper to taste. Pour over onion and spaghettini mixture. Bake in a 350F oven for 40 minutes.
Serves 6 - 8
