Potato crust pie with caramelized onions

If you already tried and loved the potato crust pie with spinach and chicken I have a new recipe for you, that I’m sure will become an instant favorite – potato crust pie with caramelized onions!

It’s even easier to make than the spinach and chicken version and the only ingredients you need are potatoes, onions, eggs and spices. You probably don’t even have to leave your house for these very basic ingredients – convenient in current times of quarantine!

You can season the potato crust in any way you want – I used oregano, garlic and sweet paprika, but another favorite of mine is using curry powder and turmeric. A fabulous flavor pairing with the potato crust, eggs and sweet caramelized onion filling (…it makes for a pretty easter-y crust too!).

Repurpose leftovers

I had some rather sad looking leftover marinated red onions, that needed to be either used or tossed, so I decided to use them as a topping for the potato crust pie. This is of course completely optional, since you might not have marinated onions on hand. But if you do, I highly recommend you use some to make this pie – it looks beautiful and add lots of yummy flavor too!

Dress it up

I particularly love the sweet and mellow flavors of the potatoes, caramelized onions and eggs paired with some of my celery leaf pesto, but some sliced avocado or – if you prefer to spice it up instead – a dollop of homemade chili paste is heavenly too.

For a more filling lunch or dinner option add a bunch of cut veggies or a big salad to go with the pie – I love it with this tomato salad!

Potato crust pie with caramelized onions

If you’re looking for an easy-to-make and affordable breakfast, lunch or dinner idea (with ingredients you most likely already have in your kitchen) try this savory potato crust pie with caramelized onions!

Servings 2-4 (depending on sides)

Ingredients

Potato crust

• 2 1/2 firmly packed C / 500 g potatoes, coarsely grated
• 2 large eggs
• 2 tsp dried oregano
• 1-1½ tsp fine grain pink Himalayan salt or sea salt
• 1 tsp fine ground black pepper
• 1 tsp ground sweet paprika
• 1 tsp granulated garlic

Caramelized onions

• Extra virgin olive oil or ghee
• 3 C / 450 g yellow onions, halved and thinly sliced
• 1/2 tsp fine grain pink Himalayan salt or sea salt
• 1/2 tsp fine ground black pepper

Egg mixture

• 4 large eggs
• 1/2 tsp fine grain pink Himalayan salt or sea salt
• 1/2 tsp fine ground black pepper

Topping

• Marinated red onions and a bit of their marinade (optional)

Instructions

Potato crust

1. Preheat oven to 400 degrees F / 200 degrees C.
2. In a bowl, quickly mix together all ingredients and transfer to a parchment paper lined springform pan. Make sure to spread the potato ‘dough’ evenly and up the sides (about 1 1/2″ / 3,8 cm or so).
3. Bake the crust for about 20 minutes or until it feels dry and somewhat firm.

Caramelized onions

1. Heat a skillet over high heat and add some olive oil or ghee.
2. Sautée onions until soft, brown and caramelized – this typically takes 15-20 minutes. Stir often. Turn down the heat some, if the onions start to burn.
3. Add seasonings.

Egg mixture

1. Beat together eggs, salt and pepper.

Assemble the pie

1. Spread the caramelized onions evenly in the pre-baked potato crust and pour over the egg mixture.
2. Decorate with marinated onions and a drizzle of marinade, if using (this step is optional).
3. Bake the pie at 400 degrees F / 200 degrees C for an additional 25-30 minutes or until the egg mixture is firm and cooked through.

Storage and shelf life

1. The potato crust pie stores well in the fridge for a couple of days and several months in the freezer too. Tasty both hot and cold!

Do you want to print the recipe for potato crust pie with caramelized onions? I’ve got you!