Vidalia Onion Quiche
Submitted by debbyfeeser
Butter-browned Vidalia onions baked in a rich sour cream and egg custard with crispy bacon on top. A simple, savory quiche that lets sweet onions shine.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsWhen Vidalia onions are in season, this is the quiche to make.
Three cups of thinly sliced sweet onions get cooked in butter until they’re golden and soft, then piled into a pre-baked deep-dish pie shell.
A custard of sour cream, milk, eggs, and just a touch of flour gets poured over the top, and crumbled crispy bacon goes on as the finishing touch.
The sour cream makes the filling richer and tangier than a standard milk-and-egg quiche, and those caramelized Vidalias bring a natural sweetness that plays off the salty, smoky bacon in every bite.
Chef Tips
- Use a pre-baked (blind-baked) deep-dish shell. A raw crust won’t cook through properly with this wet filling.
- Cook the onions slowly until they’re truly golden brown, not just translucent. That caramelization is where all the flavor lives.
- The quiche is done when the center is just set but still has a slight jiggle. It will firm up as it cools.
Ingredients
Directions
Cook onion in butter until lightly browned.
Spoon into baked pie shell.
Combine milk, sour cream, salt, eggs and flour.
Mix well and pour over onion mixture.
Garnish with bacon.
Bake for 30 minutes at 325℉ (160℃) (or until firm in center ).
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