Vidalia Onion and Mushroom Pie

Total Time
1hr 10mins
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.

Ingredients Nutrition

  • 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
  • 14 cup grated parmesan cheese (can use more!)
  • 1 pinch dried thyme (or use 1 tablespoon fresh chopped thyme)
  • 1 12 teaspoons salt (or to taste, I use seasoned salt)
  • black pepper
  • 18 teaspoon nutmeg
  • 1 (10 inch) deep dish pie shells


  1. 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.
  2. 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).
  3. In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
  4. Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
  5. Place the pie plate onto a baking sheet.
  6. Set oven to 350 degrees (set oven rack to bottom position).
  7. Bake for about 45 minutes or until done.
  8. Delicious!


Most Helpful

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.

AcadiaTwo May 02, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a