Onion, Havarti and Dill Dinner Pie - Kraft Recipes Top
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Onion, Havarti and Dill Dinner Pie

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  • Cool the partially baked pie shell on a rack while you prepare the filling. Melt the butter in a large, heavy skillet. Add the onions and a pinch of salt and cook stirring often, over medium heat for 12 to 15 minutes, until nicely browned, lowering the heat a little toward the end. Stir the garlic in for the last minute, and then scrape the onions onto a plate to cool. Preheat the oven to 350 degrees. As the onions cool, beat the eggs with the cream or milk, sour cream, 1/2 teaspoon salt, a good grind of pepper, and the dill.
  • To assemble the pie, spread about one-third of the grated Havarti over the cooled shell, followed by the onions. Slowly pour on the custard, and then spread the remaining cheese evenly over the top.
  • Bake for 35-40 minutes, just until lightly browned. Cool the pan on a rack for at least 10 minutes before slicing and serving.

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