Vidalia Onion Quiche
Vidalia onion quiche or southern onion pie features a rich egg filling with sweet onions and tons of cheese. The result is a satisfying savory dish perfect for any meal from breakfast to dinner!
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
My Southern grandma imparted some gems of recipes on me.
And this Vidalia onion quiche, or as Grandma called it sweet onion pie, is one of them.
It’s so rich and delicious loaded with all those sweet onion slices and a hearty helping of cheese.
Plus it’s versatile and makes for an excellent breakfast or brunch when served with a side of fruit or even a yummy dinner with a cup of soup or a side salad.
Ingredients
To make this you’ll need:
- Pie crust– While you could use a homemade pie crust, I almost always shortcut this with a premade 9 inch frozen deep dish pie crust.
- Onions– In theory you could use any thinly sliced sweet onions but Grandma SWORE Vidalia onions are the only acceptable sweet onion to use.
- Eggs
- Milk– Use whole milk for best results
- Heavy cream– If you must substitute, you could substitute half and half for both the milk and cream.
- Spices– Onion powder, salt, and pepper
- Cheese– Shredded white cheddar cheese.
How to Make
Making a Vidalia onion quiche is fairly simple.
To do it, whisk the eggs together in a mixing bowl until they are combined.
Then whisk in the milk, cream, and spices.
Set the mixture aside.
Spread the cheese out evenly in the bottom of the pie crust.
Top the layer of cheese with the thinly sliced onions.
Pour the egg mixture over the onions.
Use a fork to carefully agitate the onions so that all of the egg mixture seeps down into all the small spaces between the onions
Place the filled pie crust on a baking sheet, and bake at 400° for 55-60 minutes, or until the egg is set and the pie crust is golden brown.
Let the quiche rest for 5-10 minutes, then slice and serve warm.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat the quiche in the oven or microwave until warmed through.
Can I freeze Vidalia onion quiche?
Yes!
Quiches of all sorts freeze beautifully.
To do it, make the quiche as directed above and then let it cool to room temperature.
Wrap the quiche tightly in a layer of plastic wrapped followed by another layer of aluminum foil.
Freeze the quiche for up to 3 months.
When you are ready to enjoy it, bake it at 350 until warmed through.
Tips and Tricks
- These onions need to be sliced incredibly thin so I recommend using a mandolin for ease and convenience. But be careful because they’re incredibly smart!
- Don’t skip adding the filled pie crust to a baking sheet, it will give it more stability and prevent spillage.
- The filling will fluff above the crust significantly during baking, but it will settle- don’t worry!
- You could sub Monterrey jack cheese for the cheddar, or use yellow cheddar. However, I do not recommend subbing mozzarella since it’s on the bland side in comparison.
Other Quiche Recipes
Vidalia onion quiche is a hearty Southern recipe perfect any time of day!
Make it and enjoy!
Looking for other quiche recipes?
Try these:
- Cheddar Bacon Ranch Quiche
- Greek Quiche
- Ham & Cheese Quiche (With Hashbrown Crust)
- Bacon Swiss Quiche
If you’ve tried this VIDALIA ONION QUICHE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Vidalia Onion Quiche
Ingredients
- 1 9 inch frozen deep dish pie crust
- 1 1/2 -2 cups thinly sliced onions
- 5 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1 tsp onion powder
- salt & pepper to taste
- 1 cup shredded white cheddar cheese
Instructions
- Crack the eggs into a mixing bowl, and whisk them together until evenly combined. Add the milk, cream, onion powder, salt, and pepper to the bowl, whisking again to evenly combine. Set aside.5 large eggs, 1/2 cup whole milk, 1/2 cup heavy whipping cream, 1 tsp onion powder, salt & pepper
- Spread the cheese out evenly in the bottom of the pie crust, then top with the thinly sliced onions.1 9 inch frozen deep dish pie crust, 1 cup shredded white cheddar cheese, 1 1/2 -2 cups thinly sliced onions
- Pour the egg mixture into the crust, then use a fork to gently agitate the onions so that all of the egg mixture seeps down. The mixture will fill the pie crust to the brim.
- Place the filled pie crust on a baking sheet, and bake at 400° for 55-60 minutes, or until the egg is set and the pie crust is golden brown.
- Let the quiche rest for 5-10 minutes, then slice and serve warm.
Notes
- These onions need to be sliced incredibly thin so I recommend using a mandolin for ease and convenience. But be careful because they're incredibly smart!
- Don't skip adding the filled pie crust to a baking sheet, it will give it more stability and prevent spillage.
- The filling will fluff above the crust significantly during baking, but it will settle- don't worry!
- You could sub Monterrey jack cheese for the cheddar, or use yellow cheddar. However, I do not recommend subbing mozzarella since it's on the bland side in comparison.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
