A luscious, creamy tart with Vidalia onions.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 3 tablespoons butter
- 1 large Vidalia onion, diced
- ½ cup sour cream
- 1 (12 fluid ounce) can evaporated milk
- 1 packet dry leek soup mix
- 3 eggs
- 1 ½ cups shredded Monterey Jack cheese
- 1 (9 inch) deep dish frozen pie crust
Instructions
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
- Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 15 g |
| Sodium | 879 mg |
| Sugars | 8 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This was surprisingly good! My 6 year old also liked it; my 3 year old tolerated it. It has a nice balance of flavor and was quite easy and much quicker than I anticipated to mix together and assemble. Will definitely make again.
Baked in Corningware square casserole dish. Used green onion dip mix. Subbed 12 oz half n half as it’s same calories as condensed milk. Added grated Swiss cheese to cover bottom of crust and prebaked 8 minutes, then crumbled 4 slices cooked bacon before adding onions and filling. Topped After done with 4 strips crumbled bacon.
Love this tart! It is easy to prepare and delicious . I used onion soup mix and taco blend cheese as they were available at my grocery store. A favorite recipe!
I loved this. I think it might even be better with more onion, since they’re cooked down before they’re added to the filling. It browns beautifully, puffs up, and makes a really nice presentation. It would be great for a brunch.
Delicious! Light and fluffy texture with rich onion and cheese flavors.
This tart was so delish! I have 10 lbs of Vidalia onions so I will definitely be making this again and again in the coming weeks. It was so simple to make and I ate all the leftovers. I think it was even better the next day. Highly recommend!
This recipe was amazing. My partner and I used to order this tart every time we went on a cruise and now I can make it any time I want. 5 stars don’t do this recipe justice. I substituted the evaporated milk with heavy whipping cream and it turned out great. Thanks most kindly.
Absolutely LOVE this! Every time I ask my husband what kind of quiche he wants me to make, this is the one he requests time and time again! The flavor is heavenly. The only change I made was to cut the onion amount in half because we eat this for breakfast! I even bring a slice for lunch and all of my co-workers ask what smells so good.
Delicious!! I did add mushrooms… will try zucchini and other veggies. If you add veggies, you will be able to get two pies out of it. A definite make again!
This was incredible. Made more than would fit in a standard pie shell, so I baked the extra without crust and it was still awesome. Subbed fat-free evaporated milk and nonfat greek yogurt for the sour cream to lighten it up a little. Might use less soup mix next time to ease up on the salt. All in all, though, totally delicious.
Simple and quick , I used pepper jack cheese to add a little spice. Everyone loved it.
i added i large onion, 1 zucchini, and 1 yellow squash. Next time Ill add 2 onions. Store bought pie crust works really well, I used 2 crusts to make a rectangular pan
Made exactly as written. Very easy to make, yet is very impressive to serve! I served this as side dish, as it is very light. Perfect!
I made this for a party, but I lost my evaporated milk and used cream, I added bacon, and I substituted gryere for M. Jack…I also did it in individual tart shells…it was a big hit and I was asked for the recipe…very versatile, I would make it again…I think the leek soup mix makes a big difference, nice touch.
So delicious. I followed the recipe except made it “light” by using skim evaporated milk, egg whites, light sour cream. I also added a packet of onion soup mix and a dash or 2 of crushed red peppers to give it some zip. It was to die for.
Perfect – followed recipe exactly. Is very rich but small slices make a wonderful side dish. Could be a main dish if served with a salad. Would also be great for a brunch.
this is pretty good, I had never had vidalia onions before they are really yummy!
This recipe was fun to make for me..I did tho..saute thinly sliced potatoes to put on the bottom of the pie crust..then filled with the filling ..its a texture thing for me..instead montery Jack cheese(cant get it in Zanzibar) I used mozzerella only on the top.Browned so beautifully.Also I had to use yogurt instad of sour cream(cant get that here either)Off it went to a full on Italian gathering,and everyone loved loved loved it!Aaah perfection!
Flawless. I don’t know about that yielding 8 portions, because I ate about half of it in one sitting 🙂 and the rest disappeared just as fast. Delicate texture, nice caramelized onion taste, perfect balance of ingredients, and not too many of those – which helps with the planning, even though I am not a fan of evaporated milk… Just a perfect vegetarian dish.
I like this a lot, but it is very rich. I ate the leftovers cold for lunch the next day, and I thought it had a very clean taste when cold. Am curious as to how it would turn out topped with cheese for a little extra texture variation.
I thought this was good. It is a simple onion tart. I agree w/ others- good as a side dish. I wish I had put something else in it- maybe mushrooms? I think it’d be good with steak.