VIDALIA ONION PIE

The Local Palate, November 2015. We can get into sweet pie overload around the holidays, so this is a good savory alternative. You can keep on hand for guest for breakfast or whenever. This recipe is very easy to modify based on your tastes too--sauté some leeks and mushrooms, add some sun-dried tomatoes...use whatever you have available.
Photo by LRay W.
Adapted from pies.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

9- or 10-inch pie, about 8 serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from pies.org

Ingredients

  • 1

    disk Simply Delicious Pie Crust

  • 2

    Vidalia onions (or another sweetish onion), thinly sliced

  • 1/4

    cup butter

  • 2/3

    cup spinach

  • 1/2

    teaspoon chopped fresh thyme

  • 1/2

    teaspoon chopped fresh rosemary

  • 1

    bale spoon olive oil

  • 4

    eggs, divided

  • 1/2

    cup feta cheese

  • 2/4

    cup sour cream

  • 1/4

    teaspoon fine sea salt

  • 1/2

    teaspoon pepper

  • 1/4

    teaspoon cayenne pepper

Directions

1. Preheat oven to 350 degrees. 2. Roll out 1 pie dough disk and shape it to fit 9- or 10-inch pie pan. 3. Sauté onion in butter and oil over medium heat until soft and somewhat transparent. Add spinach and herbs, and sauté until wilted. Remove from heat. 4. In large bowl, beat 3 eggs, cheese, sour cream, salt, pepper, and cayenne pepper until smooth. 5. Brush crust with egg wash (use remaining 1 egg mixed with 1 tablespoon water), then spoon the sautéed onion and spinach mixture into crust. Pour egg and cheese mixture into crust as well. 6. Bake at 350 degrees for about 30 minutes. Crust should be deep golden brown and filing golden brown and fully set with only a wee jiggle.

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