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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Tuesday, May 27, 2008

Sweet Savings


The last couple of weeks I have been getting the most gorgeous Vidalia onions you have ever seen from our local farmer’s market. They are huge the size of large grapefruits and they have only been charging three for a dollar. You can find these same Vidalia’s in our local supermarket chains but at 99 cents a pound they are almost a dollar a piece. These days it is almost crazy to by your produce anywhere else.

Vidalia Onion Quiche

1 cup cracker crumbs (any kind)
5 teaspoon butter, melted
2 1/2 cups of Vidalia onions, thinly sliced
1 teaspoon olive oil
3/4 cup milk
2 eggs, beaten
1/2 cup Swiss cheese, shredded
Salt and Pepper to taste

Crust:

Combine cracker crumbs and melted butter. Press firmly into a 9 inch pie.
Bake at 350°F for 10 minutes.

Filling:

Sauté onions over medium heat in olive oil until translucent.
Spread onions evenly across baked pie crust. Combine milk and eggs; pour over onions. Sprinkle with cheese; season with salt and pepper.

Bake at 350°F for 45 minutes. Remove from oven, and cool 10 minutes before serving.

12 comments:

Wendy, Vidalia Onion Committee said...

We appreciate your still buying our Vidalias. Produce has indeed gotten very expensive. Our farmers are unfortunately feeling the fuel hikes first-hand, and fertilizer, labor, everything has gone up as a result. We appreciate you hanging in there with us!! Check out VidaliaOnion.org--I just uploaded the winning recipes from from this year's Vidalia Onion Festival Cook-off. Take care! W. Brannen, Exec. Dir. Vidalia Onion Committee

Julie said...

Thank you, Wendy
I am all for supporting the farmers and look very forward to trying the winning recipes from the Vidalia Onion Cook-off.

renaedujour said...

That's a wonderful easy crust. I also love onion quiche, but never want to make the crust. I'll remember the cracker and butter trick.

Julie said...

Thanks Renae the cracker crust is quite easy plus you can use different flavored crackers to give recipes a brand new taste.

Lidian said...

I adore Vidalia onins and am awaiting their appearance in Ontario stores!

Julie said...

So do I Lidian, the have such a great flavor.

nicisme said...

Fabulous recipe for onion quiche Julie, great idea for the crust too!

Julie said...

Thank you, Nic

Dragonlife said...

Great recipe!
FRying the onions beforehand is the key. I personally fry them in a mixture of olive oil and butter and will use the "juices" into the quiche. Instead of milk, I use fresh cream. Sorry, I'm French and I love my calories!
Cheers,
Robert-Gilles

Julie said...

Thank you, Robert

Sandra Gordon said...

This sounds great! So simple but it must smell and look so wonderful. I've seen pics of various onion quiches and pies and I'm looking forward to giving this one a go. I agree the crumb crust is a great option.

Julie said...

Thank you, Sandra