Ingredients for Vidalia Onion And Mushroom Pie
- 2 large Vidalia onions (about 4 cups sliced)
- Garlic
- Fresh Mushrooms
- 2 tablespoons butter
- 4 large eggs
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- Dried Thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Deep Dish Pie Shells
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How to Make Vidalia Onion And Mushroom Pie
- Preheat oven to 350°F (175°C).
- If using homemade pastry, fit it into a 10-inch deep-dish pie plate, flute edges, cover with plastic wrap, and chill for at least 30 minutes.
- While the pastry chills, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 2 large Vidalia onions (about 4 cups sliced) and 4 cups sliced mushrooms to the skillet.
- Sauté for 15-20 minutes, stirring occasionally, until onions are tender and translucent.
- In a large bowl, whisk together 4 large eggs, 1 cup heavy whipping cream, 1/2 cup grated Parmesan cheese, 1 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg.
- Add the sautéed onion and mushroom mixture to the egg mixture and stir gently to combine.
- Pour the filling into the prepared pie shell.
- Place the pie plate on a baking sheet to catch any spills.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
13g
Fat
85g
Carbs
5g
