1/2 Photos of Vidalia Onion and Mushroom Pie
1 hr 10 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.
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- 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
- 1Fit 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.
- 2In 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).
- 3In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
- 4Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
- 5Place the pie plate onto a baking sheet.
- 6Set oven to 350 degrees (set oven rack to bottom position).
- 7Bake for about 45 minutes or until done.
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Nutritional Facts for Vidalia Onion and Mushroom Pie
Serving Size: 1 (132 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 395.5
- Calories from Fat 294
- Total Fat 32.7 g
- Saturated Fat 17.0 g
- Cholesterol 214.2 mg
- Sodium 900.9 mg
- Total Carbohydrate 17.6 g
- Dietary Fiber 1.0 g
- Sugars 3.3 g
- Protein 8.7 g