1 9" unbaked pie shell (recipe follows)
3 c. sliced green onions, including tops
1/4 c. butter
1 tsp. salt
1/8 tsp. black pepper
Dash cayenne pepper
1/2 tsp. caraway seeds
1 c. milk
1 c. sour cream
2 eggs
1/2 c. grated Parmesan cheese

CRUST:

Stir together 1 cup all-purpose flour, 1/2 teaspoon salt and 1/2 teaspoon sugar in large bowl. With pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Blend in 2 tablespoons cold milk. Form into a ball. Wrap in plastic wrap and chill for 1 hour if pastry seems warm and sticky. Otherwise, roll out immediately to fit a 9 inch pie pan.

1. Prepare pie shell.

2. Saute green onions in butter in large skillet for 5 minutes or until onions are cooked. Add salt, black pepper and cayenne.

3. Blend together caraway seeds, milk, sour cream and eggs. Mix into onion mixture. Stir in the Parmesan cheese.

4. Pour into pie shell. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 30 minutes longer or until pie is set.

Good served with: Sliced fresh tomatoes, ice tea and chocolate chip cookies for dessert.

Tips: You can use grated Cheddar cheese for the Parmesan, if you wish. This pie makes an excellent first course or appetizer when cut into thin wedges. It is best served when it has cooled for about 30 minutes or at room temperature or when chilled. Makes one 9 inch pie.