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Roasted Pepper, Caramelized Onion Cheddar Pie

Prep time: 90 minutes

Great for: Main Courses


This savory veggie pie is gluten-free thanks to the corn chip based crust. Elegant enough for your holiday table, yet hearty enough for a weekday family meal.

Makes 8 servings 


3 tablespoons + 1 teaspoon olive oil, divided
4 medium sweet onions, peeled and thinly sliced
1 cup crushed Fritos® Original corn chips (about 4 ounces)
1 egg white
1 (12 ounce) jar roasted bell peppers, drained, rinsed and chopped
2 eggs
1 cup grated reduced-fat cheddar cheese, divided
1 cup low-fat milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper



Goes great with...

FRITOS® Original Corn Chips


  1. In a large skillet, heat 2 tablespoons oil over medium heat.
  2. Add onions and cook for about 30-40 minutes or until onions are golden brown and limp, stirring occasionally.
  3. While onions cook, preheat oven to 375 degrees Fahrenheit.
  4. Coat a 9-inch pie plate with cooking spray.
  5. In a small bowl, mix crushed Fritos® Original corn chips, egg white and 4 teaspoons oil. Press into bottom of pie plate.
  6. Bake for 5 minutes and remove from oven.
  7. Turn oven down to 350 degrees Fahrenheit. Spread caramelized onions over top piecrust.
  8. In a small bowl, whisk together roasted peppers, 2 eggs, ½ cup cheese, milk, nutmeg and black pepper. Carefully pour over top onions. Sprinkle remaining cheese over top.
  9. Bake for 30 minutes or until center is set.
  10. Remove from oven and cool at least 15 minutes before cutting and serving.
Deanna Segrave-Daly, RD of Teaspoon Communications -

Disclosure: This recipe is designed to be gluten free. Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made. Please click here for the full list of Frito-Lay’s qualified gluten-free products.

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