So far, only positive reviews on this one! My version of Vidalia Onion Quiche was adapted from a recipe in Southern Living magazine, which sounded delicious, but I wanted to use cheese I already had in my fridge and create a lower calorie, lower fat version. Let me know how yours turns out!


  • 1


    1 1/2 lbs. Vidalia onions

    4 large eggs

    6 strips of bacon (never skimp on the bacon!)

    1/2 cup parsley

    2 frozen pie crusts

    1/2 quart fat-free Half and Half

    1 bag reduced fat sharp cheddar


    photo by Debbie Ray
  • 2

    Bake the pie shells in the oven according to the directions on the label. Cook the bacon in the microwave until it's crispy, while you slice the onions and chop the parsley. Set the parsley aside and brown the onions in a little olive oil until they are soft and sweet. Drain the grease off the bacon and set aside.


    photo by Debbie Ray
  • 3

    Add the parsley and crumble the bacon into the pan with the onions (no heat) and stir it up.


  • 4

    Pour half the onion mix into each pie shell. And raise the oven temp to 425.

    photo by Debbie Ray
  • 5

    Cover the onion mix with half of the cheese in each shell.

    photo by Debbie Ray
  • 6

    Whisk the eggs into the half and half with 1/2 tsp of pepper, then pour on top of the cheese.

    photo by Debbie Ray
  • 7

    Pop into the oven for about 45 minutes.

  • 8

    Cool it for a few minutes before slicing. (I served ours with a chopped salad and a cup of fruit which I made while the quiche was in the oven.) Enjoy!

    photo by Debbie Ray