Vidalia Onion Pie Recipe
This savory pie recipe from Jo Ann Edwards can be served as a side dish or light supper when paired with a salad.
SERVES 6 – 8
Ingredients
1 (9-inch) prepared pie pastry
2 slices bacon
1 cup peeled, chopped Vidalia onions (about 3 medium)
2 eggs
2 egg yolks
1 teaspoon chopped chives
1 teaspoon chopped parsley
2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 cup heavy cream
Directions
1. Preheat oven to 350 degrees.
2. Place the pie pastry into a 9- to 10-inch tart pan with a removable bottom and prick the bottom of the pastry with a fork. Bake until light brown, approximately 7 minutes.
3. Cook the bacon, drain on a paper towel, and set aside.
4. Saute the onions in the bacon drippings and set aside.
5. In a bowl, beat the eggs and egg yolks until fluffy. Add the chives, parsley, mustard, cheese and salt and pepper.
6. In a small saucepan, heat the cream until scalded, stirring constantly. Add the cream to the egg mixture gradually, beating constantly.
7. Pour the egg and cream mixture into the prebaked crust, filling it two-thirds of the way. Layer the sauteed onions over the egg mixture. Sprinkle the crumbled bacon over the top.
8. Bake on a baking sheet for 30 minutes or until set and brown on top.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
