Cheese and Parsley Pie

Preparation info

  • 6 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • 1 onion, thinly sliced
  • 2 tablespoons butter
  • 3 tablespoons chopped parsley
  • 1 cup cubed Gruyère or other Swiss cheese
  • ¼ cup grated Parmesan cheese
  • 4 eggs, lightly beaten
  • 2 cups heavy cream or 1 cup each of milk and heavy cream
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground white pepper


    1. Preheat oven to hot (450°F.).

    2. Roll out pastry to a circle ten inches in diameter. Line a nine-inch pie plate with the pastry and flute the edges. Bake for five minutes.

    3. Sauté the onion in the butter until onion is transparent.

    4. Sprinkle the onion, parsley, Gruyère and Parmesan over the partly baked pastry shell.

    5. Combine the eggs, cream, nutmeg, salt and pepper. Strain over the onion-cheese mixture. Bake for fifteen minutes.

    6. Reduce oven temperature to moderate (350°F.).

    7. Bake the pie for about ten minutes longer, or until a knife inserted one inch from the pastry edge comes out clean. Serve immediately as main course or hors d’oeuvre.