My Vidalia Ritz pie is a sweet onion quiche with a salty cracker crust for brunch or a light dinner.
grocery list for Vidalia Ritz pie
- Vidalia onions
- Vidalia onions are a specific type of sweet onion known for their mild and delicate flavor. They’re named after Vidalia Georgia, where they originated. You can pretty much find them all over the country now, but if you can’t, substitute another generic ‘sweet’ onion. Just read the signs in your produce section, or ask.
- Ritz Crackers
- you’ll need a full sleeve for this recipe.
- half and half
- for those of your outside the US half and half is a light cream made from half whole milk and half heavy cream.
- shredded cheddar cheese
- sharp is best, and I used white, but orange is fine too.
- fresh chives
Vidalia onions have a famous natural sweetness that intensifies when baked. They’re so mild they won’t overpower other flavors, even when they’re the main ingredient like they are in this Vidalia Ritz pie. I don’t even have to pre-sauté them.
If you can’t find Vidalias (which are available pretty much everywhere these days) use another type of sweet onion. They will be next to the regular onions in the produce section of your supermarket, just check the signs.
the Ritz crust
This genius cracker crust comes together exactly like a standard graham cracker crust. Just whiz the crackers in your food processor until they’re finely ground, then pulse in the melted butter. It’s easy to do by hand as well: load the crackers in a large zip lock bag and crush with a rolling pin. The buttery/salty flavor is a winner.
what goes with a Vidalia Ritz pie
If you love sweet Vidalia onions this pie is a great addition to your recipe collection. It’s lighter than a traditional quiche but just as versatile. The salty cracker crust is a great alternative to a pastry crust; it’s easier and adds a lot of flavor and crumbly texture to the pie. It’s one of my favorite busy day dinners.
Vidalia Ritz Pie
- 9 inch pie plate
- Preheat oven to 400F.
- Process the Ritz crackers, flour, and salt in a food processor until evenly ground. You may need to pulse/process to ensure all the cracker chunks get ground.
- Add the melted butter and pulse/process until everything is evenly damp.
- Pat the crumbs into your 9" pie plate. Bake for 8 minutes.
- Whisk together the eggs, half and half, chives, salt, and pepper.
- Arrange the thinly sliced onions in an even layer over the crust. Separate the rings as you add them. Top with the cheese.
- Pour the custard mixture over the onions and settle everything in evenly.
- Bake for about 45 minutes, or until the custard is set in the center. You may need to loosely cover with foil toward the end if your crust is getting too brown.
- Let the pie cool for a bit before slicing. It's good warm or at room temperature. Refrigerate leftovers.