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 olive oil 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 it
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!
Enjoy!
P.S. If you love onions, don't miss these mushroom-feta egg rolls, these sausage, peppers and onions and this spinach-artichoke dip!
Enjoy!
Vidalia Onion Pie with Cream Cheese
Video
Ingredients
Crust
- 2 cups all-purpose flour
- ⅓ teaspoon salt
- ⅓ teaspoon baking powder
- ½ cup olive oil
- ⅓ cup milk (low-fat is fine)
Filling
- 2 cups chopped Vidalia or sweet onions (from 1 large onion or 1 ¼ medium ones)
- 1 tablespoon salted butter
- 1 8-ounce block cream cheese, softened (low fat is fine)
- 1 egg
- 1 teaspoon chives (optional)
- ½ cup milk (low fat is fine)
- ½ teaspoon salt
- 2 dashes hot sauce
Instructions
- 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.
Notes
Nutrition
(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.)
Ann says
Wow, I’d love to try this fab side dish! Sounds amazing! It’s not possible to finish reading the recipe and not go straight to the kitchen. I’m so excited at the idea of giving this a try (probably next weekend). Your directions and pictures make it look so easy.
Andrea, thank you so much for sharing! I’m so glad that I discovered your wonderful blog a few days ago. Looking forward to your new awesome recipes. You’re amazing! Keep up the good work!
Best wishes,
Ann
Mamma C says
Hi Ann - Thanks for your lovely comment!
Anita says
This pie looks so delicious. I have almost everything in my pantry, minus the cream cheese. But that can be rectify easily. This is so going to be my Sunday brunch for this week. 🙂
Mamma C says
Hi Anita - Enjoy!
Annissa says
What a wonderful combination of flavors. I love that you used a press in pie crust. It's so much easier than rolling it out and trying to get it into the pan in one piece.
Mamma C says
Hi Annissa - Yes, it's so much easier!
Heidy L. McCallum says
This looks amazing and I have most of the ingredients so I will be making this Savory onion pie hopefully tomorrow! I will let you know how it turns out. I am totally excited to try it.
Mamma C says
Hi Heidi - I hope you enjoy it!
Toni says
This tastes really good! My family loved it!
Mamma C says
Hi Toni - I'm glad to hear that!
Ashley says
This is heaven in a pie crust!!! I loved this recipe, and it will be a staple from now on.
Mamma C says
Hi Ashley - I love that description!
Denise | Sweet Peas & Saffron says
Looks so delicious! I don't have any go-to crust recipes...my last pie crust was less than impressive and I sadly have two pre-made frozen pie crusts in my freezer waiting to be used! This one looks like a keeper!
Mamma C says
This crust is life-changing for me, Denise. I definitely see more pies and quiches in my future! I hope you give it a try.
Tammy Renea says
I've never had onion pie before, but this definitely makes me want to give it a try! It looks so rustic and delicious.
Mamma C says
This was a hit with us from the first bite many years ago. I hope you try it, Tammy!
Cheryl "Cheffie Cooks" Wiser says
TGIF Andrea! Don't you just love comfort foods! Glad after one year you did your wifey duties and made the onion pie for your Husband-LOL. Have a great weekend. Cheryl
Mamma C says
I think he's got it made. Have a great weekend too, Cheryl!
Annie @ ciaochowbambina says
This sounds so homey and comforting. I can see why your family is eating a couple slices a day! Delish!!
Mamma C says
It's one of our faves! Thanks, Annie.