Leftover Cheese and Onion Pie

Leftover Cheese and Onion Pie


2 people made this

About this recipe: The ultimate in comfort food! A heavenly, light cheesy cross between a pie and a souffle - perfect with freshly baked bread or a green salad. As it only takes half hour to make, it's a wonderful, quick supper.

Jenowuk Oxfordshire, England, UK

Serves: 2 

  • 3 eggs
  • 200-250g cheese (any hard cheese works)
  • 2 spring onions (or 1 onion or leek)
  • 70ml cream (or yoghurt, milk, cream cheese)
  • 2 tablespoons grated Parmesan cheese (optional)

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Separate the eggs. Grate the cheese and mix with the egg yolks and cream. Finely chop the spring onions and mix in.
  2. Softly whisk the egg whites and fold into the cheese mixture.
  3. Pour into an ovenproof dish (or ramekins if you want to serve them individually). Sprinkle on the Parmesan cheese.
  4. Bake at 200 C / Gas 6 for 10-12 minutes until golden brown. Serve immediately.


The point of this dish is to use up ingredients in the fridge. Just use what you have left - it works well with a variety of vegetables and herbs, even chopped chillies.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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