useing baby swiss cheese makes it taste really good
In 1950, I was discharged from the U.S.Navy and I went to work for a Swiss Bakery. One of the specialities we baked was "swiss cheese and onion pei". I have been hunting for the recipe for years. This recipe comes closer than any thing yet with a couple of exceptions. We added a small amount of RASS CASE, (german for sharp cheese) and we lined regular pie pans with yellow egg yeast dough. Kind of like a Swiss verson of piza. A cold beer and a hot slice of "Chese and onion pie" on a 115 deg. Las Vegas day, whats not to love. Can't waite to try this. Best 73s Dewey firstname.lastname@example.org
I have been making this recipe for about 25 years. EVERYone loves it every time. So simple, yet so delicious!
This is good with a few cups of diced ham added with the cheese & onion.