Vidalia Ritz Pie
Sweet Vidalia onions and buttery Ritz crackers come together in an irresistible quiche.
Servings: 8
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.
Notes
*recipe lightly adapted from Cook's Country
Nutrition
Calories: 241 kcal · Carbohydrates: 19 g · Protein: 10 g · Fat: 14 g · Saturated Fat: 6 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 0.1 g · Cholesterol: 96 mg · Sodium: 512 mg · Potassium: 145 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 478 IU · Vitamin C: 4 mg · Calcium: 210 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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