Le Food Snob


Something drew me to this recipe and I can’t quite explain what it was. I like onions. I like them a lot. But I don’t love them. Still this recipe looked intriguing. Plus, I’ve been obsessed with making savory pies recently (AKA Quiche).

I needed to make this dish before Dad left because I was convinced he would love it. This recipe is courtesy of Grandma Mo and Relish Magazine.


  • Cornmeal and Egg Pie Crust
  • 1/4 lb. bacon ends and pieces
  • 3 large Vidalia or sweet onions
  • 2 eggs
  • 1/2 c. half and half or milk
  • 1/2 tsp. salt
  • 1/4 freshly ground black pepper
  • 1 c. shredded white cheddar cheese
  • 1 c. corn kernels, frozen, roasted


  1. Chop bacon ends and pieces into small bite sized pieces and cook over medium heat in a large sauce pan until well done and chewy.
  2. Meanwhile sliver the onions. If you don’t know how to sliver onions don’t feel bad. I had to Google it. Cut the onion in half (from core to core) and place sliced side down on a cutting board. Cut off either end (with the core) and make thin vertical slices along the entire length of the onion. (The ends of the onion should be on either side, not top and bottom.)
  3. Remove bacon from pan and reserve the bacon grease. Cook the slivered onions in the pan over medium heat, covered. for about 30 minutes, stirring occasionally and until the onions are a light golden brown. Remove from heat.
  4. Roast your corn. Cover a baking sheet with parchment paper or tin foil sprayed with cooking spray. Roast at 400 degrees for 10 to 15 minutes.
  5. Meanwhile, shred your cheese.
  6. Layer half the cheese, roasted corn, onions, and bacon in the pie crust.
  7. Mix together the eggs, milk, salt and pepper and pour over the dry ingredients. Top with the rest of the shredded cheddar cheese and sprinkle with fresh cracked pepper.
  8. Bake at 350 degrees for 40 minutes or until top turns a light golden brown. Let stand for a good 10 to 20 minutes before cutting into.

I’m not  gonna lie. Pulling this out of the oven it certainly looked and smelled good. However, I was very scared to try it. There was simply way too much onion in the dish (the original recipe called for three medium onions, I used three large.) I sliced into the pie and onion seemed to ooze everywhere. I bit into the first bite with trepidation. Then mowed the entire piece. It was the perfect combination of flavors!

Thinks about it. What are your favorite add-ons to a burger? Mine are fried onions and bacon. These were the two major flavors of this pie. Dad agreed. You did it again, he exclaimed. Whenever I wing a new recipe and it turns out phenomenal Dad is always slightly amazed. He’s also amazed I can choke down so many onions in one sitting.

Recipe rating: 



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