Ricotta Onion Pie

"Here's an side dish or light supper that can be served hot or cold. Love those onions!!!"
 
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Ricotta Onion Pie created by woodland hues
Ready In:
40mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Preheat oven to 350.
  • Sauté onions until soft and slightly browned.
  • Place in unbaked pie shell.
  • Combine melted butter and crumbs and set aside.
  • Mix all the rest of the ingredients and pour into pie shell.
  • Top with crumb mixture.
  • Bake for 30 minutes.

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  1. woodland hues
    Ricotta Onion Pie Created by woodland hues
  2. woodland hues
    Very good, we had this cold, and enjoyed, esp DH; I'd like to have this heated another time and see how I like it then..I need to cut the water down to about 2/3 cup because it filled the pie shell to overflowing (even though I used a deep dish shell). I baked at 400F for 30 minutes, then 350F for 15 minutes. Thanks for posting! Me again, with an update: this recipe is perfection with the addition of 1/4 cup water at most. Have used crushed Ritz crackers and that was delightful. Baked up nicely at 400F for 35 min.
     
  3. angie r chatlos
    well, this was a tasty treat wished we had it during lent, makes a yummy meatless treat
     
  4. Latchy
    This is the second time I have made this recipe, goes to show I think it is really good. I made it as I did last time by adding some proscuitto and also a little flaked chili to the breadcrumbs but this time I used only green onions. I think I liked it better with just all green onions.
     
  5. skat5762
    This is fabulous! Following chia's lead, I added some chopped bacon to the onions, and supplemented about half of the chives with green onions. I used a full-lard pie crust, which worked great with the savoury flavour. This came to a potluck in honour of a retiring co-worker, and was the first thing to disappear from the table. 30 hungry librarians wouldn't steer you wrong. ;) Thanks! edited to add a variation by Arostook: Reduce chopped onions to 1 tbls and add two cups of fresh mushroom.
     

RECIPE SUBMITTED BY

Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all. Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
 
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