Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
When I first heard of this dish I wasn’t quite sure what to expect, but it sounded promising enough, so I gave it a try. I can only say that this dish is definitely worth a try. It’s sort of a quiche/ savory pie recipe, but it’s different from most other quiche recipes out there. It has the most delicious combination of flavors. the different ingredient really work well together. I made a few tweaks beforehand to enhance the flavor and it turned out great. It is a bit time intensive though to prepare and cut all the separate ingredients and then it has to go in the oven for a while, but it’s totally worth it!
This recipe is based on Savoring the Past’s Delicious Savory Onion Pie recipe. It’s a great blog for more historical dishes and I really like the video’s and pictures he uses to accompany the recipe.
- Potatoes – 4-5 big ones
- Onions – 4
- Apples – 2-3 large ones
- Eggs – 6
- Butter – about 30-50 gram/ a few tablespoons
- Salt – 1 tablespoon
- Black pepper – 1-2 teaspoons
- Cinnamon – 1 teaspoon
- Nutmeg – 1 teaspoon
- Water – 3 tablespoons
- Bouillon cube – 1 (optional)
- Olive Oil
- Crust – I recommend going with storebought crust and crust dough
For the crust I recommend going with a storebought pie crust if you can find that or dough. Here we have quiche dough as square pieces so you can use the right amount. I used 10 square pieces of dough for this recipe. You can also make your own pie crust, but it will take a bit longer that. Make sure it’s a pie crust suited for savory dishes. This recipe feeds about 6 people.
- First boil the eggs for about 12 minutes, then cool them down with cold water and set aside. You can do this earlier on the day or right before starting on the rest.
- Then peel the potatoes, cut them lengthwise once and then slice both halves in very small slices. Put the potatoes in a pan, add a bouillon cube (optional) and cook for 8 minutes. When ready drain the water and let cool down a bit. Once the potatoes are boiling remove the pie crust from the freezer (depends on which pie crust you use).
- Now start on the onion. Peel the onion then slice one lengthwise and slice both halves in small rings. Then heat some oil in a wok or pan and bake the onion rings for about 8-10 minutes. Turn down the heat and let it cool down.
- Pre-heat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Pick a large oven proof bowl and put some butter on all sides. make sure every part of the inside is covered well with butter. Then put the pie crust inside.
- Now peel the eggs and use an egg slicer or a knife to slice the eggs in small slices.
- In a small bowl combine the salt, black pepper, cinnamon and nutmeg and give it a stir.
- Peel the apples, quarter them and then slice each fourth into small slices. Now we have all the ingredients ready.
- Go back to your oven proof bowl. On top of the pei crust put a few small pieces of butter, it doesn’t have to be much just some small pieces here and there. Now put a layer of potatoes on top, followed by some spices. Then a layer of apples, followed by some spices. The next is a layer of onions, then a layer of eggs and then again some spices. Repeat this until your pan is filled to the brim or you’re out of ingredients. I usually have two layers of each. Put a few pieces of butter on the top and add 1 1/2 tablespoons of water.
- Now put the top half of the pie crust on top of the pie and press the top against the sides. Cut a few slices in the top so the hot air can escape. now put it in the oven for about 30-40 minutes or until the crust is golden brown.
- Cut the pie in pieces in and enjoy!