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.
- flour
- butter
- 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.
- eggs
- shredded cheddar cheese
- sharp is best, and I used white, but orange is fine too.
- fresh chives
Vidalia onions
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
- A nice crunchy coleslaw like Green Goddess Coleslaw or my Creamy Buttermilk Coleslaw.
- A salad, either simple like an Avocado and Herb Salad or more substantial like a Chopped Chef Salad with Creamy Sweet Onion Dressing.
- A soup like Creamy Shrimp Bisque or Smoked Salmon Chowder.
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
Equipment
- 9 inch pie plate
Ingredients
crust
- 35 Ritz crackers, or one sleeve.
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 6 Tbsp melted butter
pie
- 3 large eggs
- 1/2 cup half & half or cream
- 1/2 cup snipped chives
- 1/4 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1 Vidalia onion, peeled, halved, and thinly sliced.
- 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups)
Instructions
crust
- 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.
pie
- 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.
I’ve made this so many times. Hubs and I both love it. Here are my shortcuts, if you’re interested: I use my food processor to also slice the onions and grate the cheese. Put chives, fresh rosemary and thyme into the processor while grating the cheese. Instead of layering the onions and cheese I just mix them together and put in the baked crust. I also add a bit of fresh nutmeg to the egg mixture.
We were gifted 3lbs of Vidalia onions by our dear neighbors. This recipe appeared in the nick of time. Absolutely delicious! We stored the leftovers in the refrigerator for the next day and the pie tasted great at room temperature. A keeper, for certain.
Yay, I’m so happy you loved it!
How does it keep in the refrigerator if we don’t eat it all at one meal? Do the crackers get soggy or do they remain crispy? Sounds delicious, so I want to make it tomorrow, but with just two of us, it will take several days to eat it.
I ate the leftovers for several days and didn’t find it got soggy at all.
How much melted butter for the crust?? Sounds delish.
Sorry, that’s 6 Tbsp.
How much melted butter? Sounds great and I happen to have Vidalia onions.
It’s in there now, sorry, 6 Tbsp!