Savoury Onion Pie

    1 hour 20 minutes

    This savoury onion pie is a lot like a quiche, has a little chilli for a kick and makes a great light dinner with side salad. This make two pies.

    79 people made this

    Serves: 16 

    • 6 onions, thinly sliced
    • 4 eggs, whisked
    • 1 cup (250ml) sour cream
    • 1 pinch salt and pepper, to taste
    • 115g unsalted butter
    • 1/4 cup grated parmesan cheese
    • 1 pinch paprika
    • 2 tablespoons chilli sauce
    • 2 (23cm) pie shells, baked
    • 1/2 cup grated parmesan cheese for topping

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 190 degrees C.
    2. In a medium frypan cook onions in butter for about 10 minutes or until clear and soft; stir often. Reserve juices.
    3. In a large bowl mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt, pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
    4. Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 180 degrees C then bake for an additional 30 to 40 minutes or until lightly browned on top.
    5. Let cool for a few minutes to settle before slicing.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (72)


    Been making this for years and it has never failed me (except for the time that I tried making it a little lower fat and used lo-fat sour cream ... don't do that ... it makes a mess!) Always a huge hit no matter who I serve it to. Whole family ADORES it - daughter has been known to hide leftovers at the back of the fridge for herself!  -  29 Jun 2008  (Review from Allrecipes USA and Canada)


    Used 1/2 cup ricotta and 1/2 cup sour cream instead of 1c sour cream. Also. added a little romano w/ the parmesan. Instant hit w/ the family- everyone had seconds!  -  26 Dec 2006  (Review from Allrecipes USA and Canada)


    i made this recipe (for 2 pies) so i could take one to my boyfriend's mom's house and one to my mom's house thanksgiving day. besides being very easy to make, everyone at both houses loved it. needless to say, i will be making this recipe again soon! the only thing i would recommend when making them would be to keep out the 1/2 cup of butter - the butter used to cook the onions proved to be enough.  -  26 Nov 2006  (Review from Allrecipes USA and Canada)