Serves: 6
Total Calories: 401

FOR THE SAUCE:
1 large red bell pepper
1/4 cup mayonnaise
3 tablespoons crushed walnuts
2 teaspoons tomato paste
1 teaspoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

FOR THE FILLING:
4 tablespoons unsalted butter,cut into four pieces
1 cup finely chopped red onion
3 large eggs
3/4 cup heavy cream
1 1/2 cups grated jarlsburg cheese (or use Swiss or Gruyere cheese)
3 tablespoons finely chopped fresh chives
1/4 teaspoon Tabasco hot pepper sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 uncooked pie shell, 9 inches

TO MAKE THE SAUCE: Grill the bell pepper over Direct Medium heat until the skin is evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag close tightly. Let stand 10 to 15 minutes to steam off the skin. Remove the pepper from the bag and peel away the charred skin. Cut off the top and remove the seeds. Coarsely chop the pepper and put in a food processor. Add the remaining sauce ingredients and process until smooth. Pour into a small serving bowl, cover, and refrigerate until ready to serve.

TO MAKE THE FILLING In a medium sauté pan over medium heat, melt the butter. Add the red onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Transfer to a medium bowl and allow to cool for a few minutes. In a small bowl whisk the eggs and cream together and add to the butter-onion mixture. Add the remaining filling ingredients and mix thoroughly.

Line a 9-inch metal pie tin with the crust. Pour the filling into the crust. Grill over Direct Medium heat until the edges of the crust and the filling begin to turn golden brown, about 15 minutes, then continue cooking over Direct Low heat until the filling is no longer wet in the center about 15 minutes more. Remove from the grill and allow to cool for 10 to 15 minutes. Serve with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 401
Calories from Fat: 336

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Starters
Cheesy Onion Quiche
Chicken-Cashew Salad
Chinese Chicken Noodle Soup
Chorizo Quesadillas
Duck Wraps With Asian Slaw
Eggplant Roll-Ups
Eggplant-Tomato Dip
Grilled Figs With Arugula
Grilled Polenta With Mushroom Ragout
Grilled Scallop Cocktail
Guacamole With Fire-Roasted Vegetables
Ham And Swiss On A Toothpick
Hot, Sweet, And Sticky Chicken Wings
Jamaican Chicken Patties With Mango Chutney
Lamb Chops With Grilled Peppers
Majorly Tasty Drumettes
Mini-Grilled Blue Cheese Bites
Oysters With Sriracha
Poblano And White Bean Quesadillas
Prosciutto Scallops With Balsamic Glaze
Quail Nibblers
Shrimp Satay
Smokey Joe's Crab Cakes
Southwest Onion Dip
Spicy Seafood Bowl
Stuffed Portabellos
Sweet And Spicy Grilled Nuts
Sweet Pepper And Eggplant Bruschetta
White Bean Bruschetta
Zesty Garlic Shrimp