Baked Cheese and Noodle Custard Pie with Cheddar Crust
A comforting savory pie featuring tender noodles nestled in a rich cheese custard, all encased in a unique pressed cheddar crust. The combination of sautéed onions, creamy egg custard, and sharp cheddar creates layers of flavor that make this dish perfect for brunch, lunch, or a cozy dinner. What sets this version apart is the innovative cheese crust made by pressing grated cheddar and flour directly into the pan, eliminating the need for traditional pastry techniques while delivering maximum cheese flavor throughout.
Ingredients
- 1 cup flour
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- 2 cup cheddar cheese, grated, divided
- ¼ cup butter, melted
- 1 cup onion, sliced, mild variety like vidalia
- 2 tablespoons butter
- 1 cup noodles, cooked and drainedcooked rice or pasta shells1:1gluten-free if using rice
different texture
- 2 eggs
- 1 cup milk, hot
- pepper
- additional cheddar cheese, grated(optional)
Instructions
- 1
Sift flour, salt and dry mustard into a bowl
- 2
Stir in melted butter and grated cheddar, mixing thoroughly
- 3
Press mixture evenly over bottom and up sides of pie plate
- 4
Saute onion in butter until soft and transparent
- 5
Add noodles to onions and combine, then spread in cheese crust
- 6
Beat eggs and add hot milk, salt, pepper and remaining cheese
- 7
Pour egg mixture over noodles
- 8
Bake until custard is set
- 9
Optionally sprinkle additional cheddar on top 5 minutes before finishing
Tips
Use a mild onion variety like Vidalia to prevent overpowering the delicate custard flavors.
Make sure milk is hot when adding to eggs to help the custard set properly during baking.
Press the cheese crust firmly and evenly to prevent gaps that could cause filling to leak through.
Good to Know
Refrigerate leftovers up to 3 days covered
Assemble completely and refrigerate up to 1 day before baking
Serve warm or at room temperature, cut into wedges
Common Mistakes
Don't skip sifting dry ingredients to avoid lumpy crust texture
Press crust firmly to prevent custard from leaking through gaps
Use hot milk to ensure proper custard setting during baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
different texture
General Alternatives
FAQ
Can I make this ahead of time?
Yes, assemble completely and refrigerate up to 1 day before baking. Add 5-10 minutes to baking time if starting from cold.
What if my custard doesn't set properly?
Continue baking in 5-minute increments until a knife inserted near center comes out clean. Overbaking will make it tough.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or enjoy cold.