Go Back
–+ servings
vidalia onion quiche on a wooden table with fresh herbs on the side
Print Recipe
No ratings yet

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Brunch
Cuisine: American, Southern
Servings: 8
Calories: 289kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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

Calories: 289kcal | Carbohydrates: 17g | Protein: 10g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 250mg | Potassium: 162mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 1mg