This Vidalia Onion Pie with Cream Cheese is a family favorite! It’s a delicious onion quiche featuring an olive oil crust, buttery sweet onions and a creamy filling. Make this savory pie for a fantastic side dish, vegetarian entrée or holiday brunch!
Give me a quiche, Darling.
You’re going to love what I’ve done with this onion pie recipe that’s lived on my blog since 2015.
I’ve overhauled the savory pie crust recipe so the dough is easier to work with and produces a tastier, sturdier, more abundant crust. It’s the perfect base for this delicious pie that’s been a family favorite for years, ever since I saw a version of it in Cooking Light magazine.
Of course, I ditched the processed baking mix for an olive oil crust that you toss together with a fork, gather into a ball and press into place. You’ll parbake the crust for 10 minutes before adding the onions and filling.
How to make onion pie
Vidalia onions star in this savory pie recipe, but any sweet onions will do. You’ll chop them up and sauté them in a little butter, just until they’re soft. You’ll spoon them over the parbaked crust.
To make the filling, you’ll beat a block of softened cream cheese with an egg. (Here’s an affiliate link for the hand mixer I use.)
Next, you’ll beat in milk, a couple dashes of hot sauce and some chives. (The chives are optional, but I love the extra flavor they bring to this cream cheese and onion pie.)
Then, you’ll bake the pie for about 40 minutes, or until it’s set and starting to brown on top. It’s important to let it cool for 10 minutes before slicing.
What to serve with onion pie
You can go in a number of directions with savory pies.
- You can serve this as a side dish with glazed pork tenderloin, Thanksgiving turkey, or a nice steak.
- It can be a vegetarian entrée with salad and steamed asparagus.
- You can include it on a brunch menu with French Toast, Italian strawberries, and pound cake for dessert.
Can you freeze it?
Yes! I tested that just so I could let you know.
I froze a slice of leftover onion pie in a freezer bag and then reheated it in the microwave. It worked really well!
You also could reheat the frozen quiche in a 350-degree oven, covered with foil, for about 30 minutes.
Do real men eat quiche?
Yes, especially if you call it pie instead! My hubby has loved this sweet onion pie for years!
(Recipe Source: Filling adapted from Cooking Light magazine, August 2002. Originally published on January 23, 2015 and updated now with an improved recipe, new photos and additional text.)
Vidalia Onion Pie with Cream Cheese
- 2 cups all-purpose flour
- 1/3 teaspoon salt
- 1/3 teaspoon baking powder
- 1/2 cup olive oil
- 1/3 cup milk (low-fat is fine)
- 2 cups chopped Vidalia or sweet onions (from 1 large onion or 1 1/4 medium ones)
- 1 tablespoon salted butter
- 1 8-ounce block cream cheese, softened (low fat is fine)
- 1 egg
- 1 teaspoon chives (optional)
- 1/2 cup milk (low fat is fine)
- 1/2 teaspoon salt
- 2 dashes hot sauce
- Set out the block of cream cheese to soften at room temperature.
- Preheat the oven to 350 degrees F. For the crust, whisk the flour, salt and baking powder in a pie dish. Whisk the olive oil and milk in a measuring cup and add the liquid to the pie dish. Toss with a fork to blend.
- When the dough is mixed, gather it together and press it evenly along the bottom and up the sides of the dish to form a crust. Crimp the edges along the inside with two fingers. Poke holes in the bottom of the crust with a fork. Bake the crust for 10 minutes, then set it aside.
- While the crust is parbaking, peel and chop the onions. In a large skillet, melt the tablespoon of butter over medium-high heat. Add the onions and cook them until tender, stirring occasionally, for about five minutes. (Do not brown them.)
- After the crust has baked for 10 minutes, spread the cooked onions evenly over the parbaked crust.
- In a medium mixing bowl, beat the cream cheese and egg with a mixer until smooth. Add the milk, chives (if using) salt, and hot sauce. Beat for a few seconds more to mix. Pour the filling over the onions.
- Bake at 350 for 40 minutes, or until the top is set and getting browned (start checking after 35 minutes.) Let the pie rest for 10 minutes before slicing.
- Store leftovers in the refrigerator for up to five days. You also can freeze the onion pie for up to two months.