Reviewed: Nov. 20, 2009

I have made this quiche and variations of it dozens of times, all of them delicious. You can throw in bacon, spinach, broccoli, anything you like and it always turns out perfectly.

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faeriechef

Cooking Level: Expert

Home Town: Russellville, Arkansas, USA

Living In: Durham, North Carolina, USA

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Reviewed: Sep. 19, 2009

This was very good. I subbed swiss instead of cheddar. Its oily and gooey just like it should be...not a regular part of my diet, but delicious!

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BROOKE

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

This has been one of my family's most requested recipes for years and one of the first things literally gobbled up at neighborhood functions. I've used parmeson cheese as well. This vegetable side dish never fails to please onion eaters.

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janelle

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Reviewed: Jun. 15, 2009

Great Onion Pie. I didn't have half and half, so used buttermilk. Also took advice from comments and doubled cheese. I layered half the cheese on the crackers and half on top of the pie. Mary

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Mary

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Reviewed: May 15, 2009

this was so good. had looked at several recipes for onion pie but this one looked the best. I added a little bit of bell pepper and pimento. yummy. omg, so good.Oh and a lilltle extra cheese but not too much to over power it. The best new recipe I've gotten in quite a while. thank you so much for sharing this with us.Awesome. If you like onions, you have to try this one!!!!

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yaba

Living In: Ninety Six, South Carolina, USA

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Reviewed: Mar. 4, 2009

I made the onion filling and half-and-half/egg mixture as directed, but added a shot of Worcestershire Sauce and some paprika to the liquid and a lot of love to the preparation. I did not put it in a cracker crust, instead I layered the onions, and about a cup of swiss cheese in a casserole pan (I made three layers). Topped it with the crushed ritz crackers/ Turned out YUMMY and house smelled so good while it was cooking.

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wendyla

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Dec. 22, 2008

We all love this recipe. I have made it for the last 7 Christmases, once I got the recipe out of my mother-in-law : ) Hers was very specific stating 52 ritz crackers and if Vidalia Onions aren't in season, add sugar to the onions while sauteing them. I am a big fan of sweetening the onions, so do it even when the Vidalia onions are in season. I also make it 1-2 days ahead and just reheat the day of, to free oven space (the microwave even works...gasp!). Enjoy!

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ALM7523

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Reviewed: Nov. 2, 2008

This was so simple to do, and tasted so good. My son-in-law went gaga over this and not a real big onion fan. i added cheese to mixture. I also used less butter on the crust was not greasy at all. I have been requested to make a double batch for Thanksgiving. A real hit.

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mommomjodi

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 19, 2008

So yummy - definitely a "treat" recipe though! I cut down on the fat and added to the cheesiness a little by using a pottle of low-fat cottage cheese instead of half n half; I whizzed it in the blender with the eggs and cheese to make a smooth custard. Excellent as a wedge served with crispy crunchy salad for a vegetarian meal, or with crisp bacon and salad for meat eaters.

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Mintyone

Cooking Level: Expert

Home Town: Christchurch, Canterbury, New Zealand

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Reviewed: Sep. 2, 2008

Very yummy, easy, and creative recipe. Even those who are not crazy about onions enjoyed it. This is delicious but it is obvious why- it is SOOO buttery. I had to double the crust to have enough. Definitely a special treat!

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belle

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

This is a simple recipe but the results are fabulous. I made the pie for a group picnic and it was a hit. I used Ritz crackers which were easily made in to crumbs in my Cuisinart. We don't get Vidalia onions up this way so I used Walla Walla sweets with excellent results. The pie had a mild onion flavor and was a perfect accompaniment to grilled meat. Non onion lovers enjoyed it as well. Give it a try.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jun. 8, 2008

This recipe is amazing. I was a little worried that there weren't enough eggs and that it would be dry, but it turned out perfect. Like other reviewers, I also added more cheese to the top. This was a big hit with my 2 year old, my 7 year old and my 31 year old husband. We had it as a side dish, but it would also make a great breakfast quiche.

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Dee

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Snohomish, Washington, USA

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Reviewed: May 25, 2008

OMG! This was awsome! My friend just called to tell me a THIRD time how good this was. This will definetly be a tradition as soon as the vidalia's come in season. I used wheat townhouse crackers and it turned out wonderful. Thanks for a GREAT recipe !

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lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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Reviewed: Apr. 27, 2008

This was the greatest recipe, thanks for posting! I added more cheese on top and let it cook a little longer than suggested to brown the cheese and it was wonderful! My husband and I loved it. I will make this again!

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Jessica

Cooking Level: Intermediate

Home Town: Belle Chasse, Louisiana, USA

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Reviewed: Nov. 11, 2007

This was easy to assemble and quite good. I didn't mix the cheese in with the egg and cream mixture. I layed it on top after I spread the mixture onto the crust. My wife said it was gourmet! Garnished it with salsa and snipped chives. WOW.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Sep. 30, 2007

Sorry did not like this recipe. My dad and husband said it was OK...but would not be something they would ask for again.

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DJRUHF

Cooking Level: Intermediate

Home Town: Brockway, Pennsylvania, USA

Living In: Stevensville, Montana, USA

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Reviewed: Aug. 29, 2007

Very rich, but good. Added 1/2 cup shredded Gruyere cheese and 1/2 tsp thyme to egg mixture. Also, increased the cheddar cheese to 1/2 cup.

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Miya

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Englewood, Florida, USA

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Reviewed: Aug. 15, 2007

Like reviewer, Wilemon, I added 1/2c cheese to egg mixture, and 1/2c to top of pie. And as Cookin'mama recommended, next time I would reduce the butter in the crust as it was a bit greasy. All in all, it was very good. Very rich though; richer than what we are used to eating. Thanks for sharing your recipe, Susan!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 14, 2007

This was very good but I knew 1/4 cup of cheese would not be enough for our taste so I added 1/2 cup to the egg mixture and also used 1/2 cup on top.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 11, 2007

This was delicious and much lighter than I thought it would be ! We really liked it a lot and plan on making it again and again ! Next time, we might try adding mushrooms. Thank you for sharing !

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PammyT

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Eureka, Missouri, USA

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Sweet Vidalia Onion Pie

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