A pair of grilled strip steaks was on the menu for dinner and usually baked russet or sweet potatoes would be our side dish. However, the waning of summer brings an abundance of garden vegetables and herbs to the kitchen so instead this pie was assembled and served alongside the steaks. Vidalia onions sauteed in butter were combined with eggs, milk, paprika, salt, pepper and cheddar cheese, then poured into a Ritz cracker crust. For added flavor (and, of course, presentation!) sliced cherry tomatoes and chopped chives topped the pie. Thirty minutes in the oven yielded just enough time to set the table, fire up the grill and cook the steaks. Dinner was delicious and the custard-y pie was also a treat for lunch the next day.
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