Vidalia Onion Tart Recipe

Recipesfull introduces to you: Quiche Recipes. (Vidalia Onion Tart Recipe). A rich creamy Vidalia onion tart.

Brief

Prep 15 mins

Cook: 40 mins

Additional: 35 mins

Total: 1hr30 mins

Servings: 8

Yield: 1 - 9 inch pie

Vidalia Onion Tart Recipe

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

Spinach and Mushroom Quiche with Shiitake Mushrooms

Breakfast and Brunch

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C.)

Step 2

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.

Step 3

Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

Nutritional Information

Vidalia Onion Tart Recipe

Servings Per Recipe:8

Calories: 412.3

% Daily Value *

Protein: 13.5g 27%

Carbohydrates: 26.9g 9%

Dietary Fiber: 1.3g 5%

Sugars: 7.9g

Fat: 28.2g 43%

Saturated Fat: 14.5g 72%

Cholesterol: 103.4mg 35%

Vitamin A Iu: 601.5IU 12%

Niacin Equivalents: 3.5mg 27%

Vitamin B6: 0.1mg 9%

Vitamin C: 5.5mg 9%

Folate: 39.5mcg 10%

Calcium: 342.9mg 34%

Iron: 1.3mg 7%

Magnesium: 34.4mg 12%

Potassium: 337.9mg 10%

Sodium: 879.1mg 35%

Thiamin: 0.1mg 7%

Calories From Fat: 253.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.