Recipes · British · Pies
Cheese and Onion Pie
One serving has 662 kcal and 20 g protein, and at least a fifth of a woman's daily need of selenium (64%), phosphorus (50%), riboflavin (47%), calcium (43%), vitamin A (35%) and zinc (33%). Ready in 53 minutes.
- Preparation: 20 min
- Cooking: 33 min
- Makes: 1 serving (221 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 75 g Pie crust, unbaked
- 55 g Cheddar cheese
- 60 g Onions, raw
- 15 g Eggs, whole, raw
- 10 g Milk, whole
- 5 g Butter, unsalted
- 0.3 g Salt
- 0.3 g Black pepper
Method
- Melt the butter in a small pan and cook the finely chopped onion over medium heat for 8 minutes until soft and translucent; leave to cool slightly.
- Roll out two-thirds of the pastry and use it to line a small pie dish or tin; roll the rest out for a lid.
- Grate the cheddar and mix it with the cooked onion, half the beaten egg, the milk, salt and pepper.
- Spoon the filling into the pastry case, brush the pastry edge with water, and cover with the lid, crimping the edges to seal. Cut a small steam vent and brush with the remaining beaten egg.
- Bake at 200 °C (400 °F) for 25-30 minutes until the pastry is golden and crisp.
- Leave to cool for 5 minutes before turning out and serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 662 kcal | 31% |
| Carbohydrates | 40 g | |
| Water | 110 mL | |
| Fiber | 3.6 g | 12% |
| Protein | 19.8 g | 41% |
| Tryptophan | 0.39 g | |
| Threonine | 0.8 g | |
| Isoleucine | 0.94 g | |
| Leucine | 1.6 g | |
| Lysine | 0.85 g | |
| Methionine | 0.44 g | |
| Cystine | 0.2 g | |
| Phenylalanine | 0.94 g | |
| Tyrosine | 0.84 g | |
| Valine | 1.1 g | |
| Histidine | 0.46 g | |
| Fat | 47.3 g | |
| Monounsaturated | 17.1 g | |
| Polyunsaturated | 7.1 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 6.7 g | |
| Saturated | 19.3 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 122 mg | |
| Calcium | 433 mg | 43% |
| Copper | 0.12 mg | 13% |
| Iron | 2.4 mg | 14% |
| Magnesium | 33.3 mg | 11% |
| Manganese | 0.42 mg | 23% |
| Phosphorus | 352 mg | 50% |
| Potassium | 213 mg | 5% |
| Selenium | 35.1 µg | 64% |
| Sodium | 866 mg | |
| Zinc | 2.6 mg | 33% |
| Thiamin (vitamin B1) | 0.32 mg | 29% |
| Riboflavin (vitamin B2) | 0.52 mg | 47% |
| Niacin (vitamin B3) | 2.3 mg | 17% |
| Pantothenic acid (vitamin B5) | 0.69 mg | 14% |
| Pyridoxine (vitamin B6) | 0.15 mg | 12% |
| Folate (vitamin B9) | 87.3 µg | 22% |
| Cobalamin (vitamin B12) | 0.79 µg | 33% |
| Choline | 63.6 mg | 15% |
| Vitamin A | 248 µg | 35% |
| Vitamin C | 4.4 mg | 6% |
| Vitamin D (D2 + D3) | 30.6 IU | 5% |
| Vitamin E | 0.9 mg | 6% |
| Vitamin K | 12.4 µg | 14% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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