Vidalia Onion and Mushroom Pie

READY IN: 1hr 10mins


  • 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)
  • 18
    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.
  • Delicious!