Ingredients
- Crust: 1¼ cups crushed Ritz crackers (about 1 sleeve plus a bit more), 1 stick melted butter
- Onions: 2 cups packed, thinly sliced Vidalia onions, 1 tbsp butter (for sautéing)
- Filling: ¾ cup whole milk, 2 large eggs (slightly beaten), ¾ tsp salt, ¼ tsp black pepper
- Topping: 1 cup (or more) shredded sharp cheddar cheese, a light sprinkle of paprika (smoked paprika recommended)
Instructions
- Prepare Crust: Lightly grease a 9-inch pie plate. Mix the crushed Ritz crackers and melted butter together, then press firmly into the bottom and slightly up the sides of the pie plate. Set aside.
- Sauté Onions: Melt 1 tablespoon of butter in a skillet over medium heat. Add the sliced Vidalia onions and cook for 7 to 8 minutes until they just start to soften. Remove from the hot pan and let them cool slightly.
- Mix Filling: In a mixing bowl, whisk together the whole milk, slightly beaten eggs, salt, and black pepper.
- Assemble: Place the cooled onions into the prepared cracker crust. Pour the liquid milk and egg mixture evenly over the onions.
- Top and Bake: Sprinkle the shredded cheddar cheese generously over the top, and finish with a light dusting of paprika. Bake at 350°F for 30 minutes until set and bubbly. Allow to cool slightly before slicing.
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