Banting Cheese and Onion Pie

Today’s amazingly simple (mainly) 4 ingredient Banting recipe originates from My friend, Riana sent me the link when I said I needed a Banting recipe. This recipe speaks a lot about how well Riana knows me. I need SIMPLE!  It’s an American recipe, originally called Texas Sweet Onion Pie. I have made it a number of times and apart from being so easy, it’s a winner every time.

My basic ingredients:

  • 3 eggs
  • 300g grated cheddar cheese
  • 300g finely sliced onions (2 onions)
  • 150g (1 cup) heavy cream

If you want to zoot it up, add a teaspoon of chilli powder.


Start by turning the oven onto 180C. Then finely slice the onions. The original recipe called for 150g of onions. I doubled the amount to 300g which was 2 onions.

Saute the onion in 2 tablespoons of butter. The original recipe calls for ‘sweet onions’, which you want to caramelize, but I used regular onions and sauted them until they were nicely cooked…

Onions readyWhile the onions are cooking, grate the cheese into a greased pie dish…

Cheese in a greased pie plateSpread the onions over the cheese. The recipe calls for ‘heavy cream.’ I used 2/3 of a tub of this…

CreamSpoon the cream into a bowl and break in 3 eggs. I used a rotary hand mixer and whisked well…

Egg and creamThe mixture is quite runny. At this point, you may want to put in 5ml chilli powder. Other options, I was thinking mushrooms would work well and a tablespoon of chopped parsley. The original recipe calls for salt, but I left it off. With all that cheese, it’s salty enough. Pour the egg/cream mixture over the cheese and onion and it’s ready for the oven…

Cheese and onion pie ready for the ovenYou want to bake for about 30 minutes, until it’s nicely golden, firm to the touch and a knife comes out clean…

Leave it for 10 minutes before serving. The inside firms during this time. It is delicious! (Gratitude Pic – I CAN cook!)

Serving suggestionThe original recipe can be found by copying and pasting this link:

Where you can also read this:

Per 1/6 Recipe: 359 Calories; 33g Fat; 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 269 Calories; 24g Fat; 10g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

Very useful info!

And THAT is your Saturday Banting Recipe suggestion!

# 202 of my 1000 thanks is for an early morning – off to Johannesburg to have lunch with my sister, stay overnight with my niece and a full day of work tomorrow.

Psalm 37:4 is a gem.

Take delight in the Lord,  and He will give you the desires of your heart.

These are the days!

Keep the smile going.

God bless you!

In His Grip,

Helga xx 🙂


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