You are here: Home » Recipes » Vidalia Onion Bacon Pie Vidalia Onion Bacon Pie Yield 8 servings Caramelized onions, bacon and cheese fill this hearty quiche. - Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Add 1/4 cup of chopped green onion to the filling to add a splash of green. Ingredients Crust: Cooking spray1/2 cup cornmeal1/2 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 egg2 tablespoons butter2 to 4 tablespoons ice waterFilling:1 tablespoon butter3 medium Vidalia or sweet onions, slivered2 eggs1/2 cup half-and-half1/2 teaspoon salt1/4 teaspoon freshly ground black pepper, plus more for top1 cup (4-ounces) shredded white Cheddar cheese1/2 cup corn kernels, fresh or frozen4 slices thick, smoky-style bacon, cooked and chopped Instructions To prepare crust, coat a 9-inch deep-dish pie plate with cooking spray. Place cornmeal, flour, baking powder and salt in the bowl of a food processor fitted with a pastry cutter blade; pulse to combine. Add egg and butter; pulse until mixed. Add water, 1 tablespoon at a time, until a dough ball forms. This will form a sticky mass of dough. Press into pan. If the dough is too sticky, add a little cornmeal. Preheat oven to 350F. To prepare filling, melt butter in a large skillet over medium-high heat. Add onions and sauté 30 minutes, stirring occasionally, until lightly browned. Drain if necessary. Combine eggs, half-and-half, salt and pepper in a bowl. Whisk well. On bottom of pie, sprinkle half the shredded cheese. Top with corn kernels, onions and bacon. Pour egg mixture over top. Top with remaining cheese and freshly ground black pepper. Bake 40 minutes, until top is set and browned. Recipe by Nancy Vienneau.