Cheesy Sweet Onion and Mushroom Pie With Cracker Crust

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 1 12
    cups finely crushed Ritz cracker crumbs
  • 4
    tablespoons butter, room temperature
  • 1
    pinch cayenne
  • FILLING
  • 2
    large sweet onions, sliced (or 3 medium, sliced)
  • 3
    tablespoons butter
  • 1
    (10 ounce) can sliced mushrooms (VERY well drained, squeeze out moisture with hands)
  • 34
    cup half and half milk (or use full-fat milk, do not use low-fat or nonfat milk)
  • 2
    large eggs
  • 1 12
    teaspoons seasoning salt (or to taste or use white salt)
  • black pepper (optional to taste)
  • 12
    teaspoon cayenne pepper (or to taste)
  • 1
    cup grated gruyere (or to taste) or 1 cup cheddar cheese, shredded (or to taste)
  • 12
    teaspoon paprika (or as much as desired)
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DIRECTIONS

  • Set oven to 350 degrees.
  • Prepare an 8-inch glass pie plate.
  • For the crust mix together the crushed Ritz cracker crumbs with 4 tablespoons softened and a pinch of cayenne pepper; mix to combine.
  • Press the mixture onto the bottom and about 1-inch up sides of the pie plate.
  • Bake for about 5 minutes.
  • For the filling:
  • Melt 4 tablespoons butter in a skillet over medium heat.
  • Add in sliced onions and saute for about 10-12 minutes.
  • Arrange the onions over the crust.
  • Sprinkle the drained mushrooms over the onions.
  • In a bowl whisk together the half and half cream with eggs, seasoning salt, black pepper and cayenne.
  • Pour the egg mixture over the onions and mushroooms, then sprinkle the cheese over the filling.
  • Sprinkle with paprika (I sprinkled bacon over in the paprika).
  • Place the pie dish on a baking sheet to catch any spills.
  • Bake for about 30-35 minutes, or until a knife inserted in the middle of the pie comes out clean.
  • Delicious!
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