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Nutrition Facts
Serving Size 1 (322g) Recipe makes 4 servings
Calories 332
Calories from Fat 201		(60%)
Amount Per Serving		%DV
	Total Fat 22.4g	34%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 10.5g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 243mg		81%
Sodium 606mg		25%
Potassium 390mg		11%
Total Carbohydrate 15.8g		5%
	Dietary Fiber 2.0g	8%
	Sugars 4.9g
Protein 17.6g		35%
detailed view... how is this calculated?

Pissaladiere II

Recipe #135371 | 1¼ hours | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Aug 29, 2005

Posted for Zaar World Tour 2005. Recipe is from Moosewood Restaurant

SERVES 4 -6 (change servings and units)

Ingredients

pastry dough, for one 9-inch pie
2 tablespoons olive oil
2 cups onions, chopped
1 garlic clove, minced
1/4 teaspoon salt
3 tablespoons fresh basil, chopped (1 Tbsp dried)
4 eggs, lightly beaten
1 cup milk
1/4 teaspoon dry mustard
1 tablespoon white flour
1/3 cup parmesan cheese, grated
3/4 cup mozzarella cheese, grated (4 ounces)
1/3 cup black olives, sliced
1 medium tomato, thinly sliced

Directions

1
Roll out pastry dough and line a 9-inch pie pan with it.
2
Saute the onions and garlic in olive oil until tender and lightly golden.
3
Add the basil and salt.
4
Preheat oven to 375°F.
5
Thoroughly mix the eggs, milk, mustard and flour and set aside.
6
Combine the 2 cheeses.
7
Sprinkle 1/2 the cheese into the pie shell.
8
Spread the sauteed onions over the cheese.
9
Scatter on the olives.
10
Pour the egg-milk mixture into the pie.
11
Cover with remaining cheese and arrange the tomato slices on top.
12
Bake 40-45 minutes or until set.

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Browse similar recipes by category

Course > Lunch/Snacks
Course > Main Dish
Main Ingredient > Eggs/Dairy
Cuisine > European > Western > French
Preparation > Time to Make > < 4 hours
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Roxygirl in Colorado

On Oct 21, 2007

I couldn't resist trying after seeing the wonderful photo by NcMysteryShopper! Since I prepared my crust a few days earlier (in freezer) this took just a few min. to prepare! It tasted like a pizza with a French "flair" to it. My husband especially enjoyed the presentation of it (it looks like you spent a lot of time on it!). It reheated nicely the next day for lunch. Thanks Ms. Bindy for making me look good! Roxygirl

0 people found this review helpful

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From: mama's kitchen

On Mar 27, 2006

Gorgeous and delicious. Made a perfect brunch item. My guests RAVED and went home with the recipe! Thanks Bunny Mom!

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From: Mrs B

On Sep 10, 2005

This joins the elite club of recipes I have made exactly as written, and which I will repeat, as written. This worked brilliantly and looked great; it reheated well the next day too. Two new things for me here, grating mozzarella (kinda' squishy, but works) and mixing mozzarella and parmesan.

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From: jodyladybug

On Sep 18, 2006

DE-LISH! I made this about 2 weeks ago, shared it at lunch time with my co-workers... they wanted the recipe. I made it again last night... and I used a cake pan instead because the first time the liquid was over flowing. THANK YOU MUCHO!

1 person found this review helpful

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