Savory English Cheese & Onion Pie

This traditional English cheese and onion pie is a savory, homemade recipe filled with a rich blend of ricotta, mozzarella, cheddar, and parmesan. Inspired by British classics and Italian favorites like torta rustica, Torta Pasqualina, pizza rustica, and Sicilian ricotta pie, it’s easy to make and full of flavor. Learn how to make cheese and onion pie for Easter or any special occasion.

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This recipe is a cheese pie that contains sautéed onions. The idea is almost like a quiche, but very different.

I have served cheese and onion pie for brunch a number of times. It's very heavy meal, so best served in small portions. To do that, serve it with a salad of mixed baby greens with a zippy balsamic vinaigrette or something sweet with apples. That's what I do, and guests always love it.

Why this is the best cheese and onion pie

This recipe tastes amazing! Something magical happens when you mix all this cheese. Add a spicy hot pepper, some salty black olives, and sweet caramelized onions, and you have a big winner that everybody's going to rave about.

This is a simple and easy recipe. Cheese and onion pie is a simple recipe with only a few ingredients, so prep is very quick and easy. You can have this pie in the oven in under 15 minutes.

The ingredients for this easy recipe are very common and very inexpensive. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery I've ever visited.

This easy cheese and onion pie is the best comfort food. The simple ingredients pack a big punch in terms of flavor.

This recipe is super versatile. Don't love cheddar? Use gruyere and swiss instead. Love asparagus? Throw some in! Hate black olives? Leave them out! Prefer homemade pie crust? Make one. It's very easy to customize this simple cheese pie.

This recipe is easy to serve. It doesn't get easier than a dump-and-go pie, which makes this a perfect brunch for a busy mom or dad.

This recipe is a family favorite. Kids especially love the cheesy filling and the crisp crust.

What you'll need to make cheese and onion pie

Equipment

• Springform pan - I like to make this pie in a springform pan because this type of pan makes it easier to remove slices. If you don't have a springform pan, you can use a deep dish pie dish.
• Garlic press - I use a garlic press to mince fresh garlic in nearly every recipe I make. The press is nice because it makes the garlic into a paste which is easy to distribute through the recipe. If you have a super sharp knife and good knife skills, you could finely mince the garlic. You will want the pieces to be as small as possible.

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Butter - Salted butter contains less than one teaspoon of salt per pound of butter, and you're only using one tablespoon of butter, so it doesn't matter whether you use salted or unsalted butter.
• Diced onion - You're going to sauté the onion in butter, so it will get nice and soft. You can cut the onion as small or as large as you want. I recommend a sweet Vidalia onion for the best flavor.
• Fresh garlic - Fresh garlic has a special flavor that you don't get with jarred garlic or garlic powder, but if you really need to, you can substitute one or the other.
• Red chili pepper - I always remove the membrane and seeds when I use hot peppers, to reduce the heat level. If you want blazing hot cheese and onion pie, feel free to use those too. If you've never worked with hot peppers before, consider using rubber gloves so that the oils don't get on your hands, and always wash your hands thoroughly after cutting hot peppers, even if you're wearing gloves. If the capsaicin oil from the peppers transfers to your fingers, any skin you touch will burn for hours. So if you wipe your nose, rub your eyes, or use the bathroom, you will know there was capsaicin oil on your skin. Ask me how I know.
• Large eggs - These bind the cheeses into a cohesive filling.
• Shredded cheddar cheese - The grated cheese is the star of the show. Some cooks will tell you that it's a necessity to grate your own cheese. I am not one of those cooks. I don't even own a grater. Feel free to grate the cheese yourself if you want to, but if you don't want to, buy a bag without guilt.
• Shredded mozzarella cheese - Same as the cheddar.
• Ricotta - It is very easy to make your own ricotta using whole milk, salt, and white vinegar (this is a good YouTube video), but you can also use store-bought ricotta.
• Grated Romano - You can substitute Parmesan. Note that this is not the powdery stuff; it is the slivered cheese from the dairy case.
• Chopped or sliced black olives - These will need to be drained well.
• Refrigerated pie crust - I have made a homemade pie crust exactly one time in my life. I use store-bought pie crust for almost everything. I like the flavor and texture which is always consistent. Feel free to make your own pastry with flour and butter if you want.

How to make savory English cheese and onion pie

1. Preheat oven to 350ºF.
2. Heat 1 tablespoon of butter in a small skillet over medium heat. Add onion and pepper and sauté until soft.
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3. Stir cooked onions and peppers with cheddar, mozzarella, ricotta, Romano, and black olives in a large bowl, blending until the mixture is smooth.
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4. Press the pie crust dough into the bottom and sides of a 10-inch springform pan.
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5. Add filling and wrap the edges of the pastry over the top of the pie, if they are sticking out.
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6. Bake for one hour or until golden brown.
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7. Allow to cool for 30 minutes before cutting.
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Variations & substitutions

You can use gruyere and swiss cheese in place of the mozzarella and cheddar.

If you want to experiment with the recipe, you could add cooked diced vegetables like broccoli or spinach.

Traditional pizza rustica contains some kind of meat, such as diced ham or crumbled bacon.

You could also add some diced apples, which pair well with cheese.

You can make this cheese and onion pie in a deep dish pie pan if you don't have a springform pan.

You may want to place your springform pan on a baking sheet in the oven in case the cheesy filling bubbles over.

If your crust starts to brown too much, wrap it with aluminum foil (just the edges) or use a pie shield to cover the crust.

This cheese and onion pie can be served warm, room temperature, or even chilled. I prefer it warm, but it's really up to you.

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Cook's Tips

Make sure your pie crust is very cold. It's best to keep it in the fridge until you're ready to use it.

Be sure to remove the membranes and seeds of the hot pepper if you don't want a spicy cheese pie. If you do want to make your cheese pie spicy, you could add ¼ teaspoon of cayenne pepper and/or add the seeds to the filling.

Sauté the onions at medium-low or medium heat. They will have the best flavor if they're cooked slowly.

Feel free to season the onions and/or the cheesy filling with salt and black pepper.

Make sure you let the cheese pie cool for a half hour so that the cheese isn't too melty when you cut it.

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Storage

Allow the cheese pie to cool completely to room temperature, then transfer to an airtight container and store in the refrigerator for up to 3 days. I recommend reheating in the oven or air fryer as the microwave will make the crust soggy.

You can also freeze cheese and onion pie. Allow the cheese pie to cool completely to room temperature, then wrap tightly in plastic wrap then aluminum foil. It will stay fresh for up to 3 months. To serve, transfer the pie to the fridge overnight.

To reheat cheese and onion pie, cover with aluminum foil and reheat in a 350ºF oven for 20 minutes or until heated through.

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Try these other delicious brunch recipes:

• Sausage and Cheese Omelet Roll with Broccoli and Mushrooms
• Crustless Zucchini Quiche
• Spicy Oven Baked Omelet
• Cheese & Green Chile Frittata
• Bacon Omelet Recipe with Sun-Dried Tomatoes, Basil, and Feta Cheese
• Ham and Cheese Omelet Roll Up
• Bacon & Leek Tart
• Easy Pan Fried Potatoes and Onions
• Healthy Hash Brown Casserole
• Cheesy Chicken Hashbrown Casserole
• Cheddar Bacon Breakfast Biscuits
• Bananas Foster Pancakes
• Baked French Toast Casserole with Cream Cheese Filling

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