Prep 25 mins
Cook 45 mins
This pie is an onion-lovers dream! You can use a store-bought frozen 9-inch deep-dish pie shell for this but you will have to reduce the Vidalia onions to one, and the sliced mushrooms to 2 cups. Prep time does not include making the pie pastry.
- 2 vidalia onions (halved and thinly sliced)
- 1 -2 tablespoon fresh mined garlic (optional)
- 2 -3 cups fresh mushrooms, sliced
- 3 tablespoons butter or 3 tablespoons olive oil
- 4 large eggs
- 1 cup whipping cream, unwhipped
- 1⁄4 cup grated parmesan cheese (can use more!)
- 1 pinch dried thyme (or use 1 tablespoon fresh chopped thyme)
- 1 1⁄2 teaspoons salt (or to taste, I use seasoned salt)
- black pepper
- 1⁄8 teaspoon nutmeg
- 1 (10 inch) deep dish pie shells
- Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
- In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
- In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
- Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
- Place the pie plate onto a baking sheet.
- Set oven to 350 degrees (set oven rack to bottom position).
- Bake for about 45 minutes or until done.
This pie or quiche is excellent and I could tell that everyone at the table hated it ;) LOL, as there were very little leftovers. Next time I may add some white cheddar cheese too. Thanks for posting. Made for the 2009 Bargain Basement.