Ingredients
1 deep dish frozen pie crust, do not thaw
1 medium sweet vidalia onion
5 large eggs
½ cup whole milk
½ cup cream
1 tsp onion salt
1 tsp cracked black pepper
1.50 cups shredded sharp cheddar cheese, preferable white
½ cup chopped jalapenos (optional)
½ cup chopped bell peppers
1 cup cherry tomatoes, for garnish
1 cilantro, for garnish
Directions
1
Preheat the oven to 400°F. Transfer the frozen crust to your own pie plate.
2
Peel and slice the onion ⅛ inch thick. I use a mandoline slicer to get them nice and thin.
3
Cut most of the rings into halves or quarters, while leaving a few whole for topping the pie.
4
Gently whisk the eggs to break them up, and whisk in the milk and cream. Season with onion salt and pepper.
5
Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top.
6
Pour the egg and cream mixture into the pie crust, It should just fill the top.
7
Put the pie on a baking sheet, this makes it easier to transfer to the oven and bake for 60 minutes.
