Recipe by ReboobyQ
"Buttery and delicious! Mellow and creamy, this quiche is a wonderful addition to a nice green salad!"
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heavy whipping cream
salt and ground black pepper to taste
shredded mozzarella cheese
grated Parmesan cheese
This was so easy, and so delicious! I made a couple of small changes, and it worked out really well! First, I fried up 2 pieces of bacon, then added the butter and olive oil, as well as about a clove of minced garlic. Then I added the onion and sauteed it as directed. I also used cheddar cheese, rather than the mozz, and made a little extra - 4 eggs, etc. I had great luck using a glass baking dish sprayed with Butter-flavored Pam. No sticking at all! This was so easy to do, that I'll be adding it to my "things I do all the time" file... :)
I used this recipe as a base for my veggie quiche and it was excellent. I will use this again. Besides the veggies, what I did change was that I added 1/2 cup of flour and this made it pretty light and fluffy. Also, after I sprayed my pan with Pam, I dusted it with flour. The quiche came out clean and neat and nothing stuck to the pan. I strongly recommend doing that.
I read the Cook's Notes, and decided to give this a sprinkle of paprika to give the top of the quiche a little more color (that worked beautifully). I sprayed the dish liberally with cooking spray, and had zero difficulty getting it out of the dish. I was concerned that it might not look too appealing if it was too shallow/flat, so I did use a little smaller baking dish dish (8x6x2). This will puff up and then deflate after it comes out of the oven, but the texture is moist, and the flavor divine. In an effort to get the fat down, I substituted half-and-half for the whipping cream, and I don't think there was much, if any, sacrifice in flavor. More realistically (at least in this house), I think you're looking at 6 servings. This was lunch today with a nice green salad, and I anticipate the leftovers will be gone tomorrow. Thanks for sharing your recipe, we liked it.
Really love the flavor of this! I made this exactly as written, except that I used a 10-in ceramic quiche pan. I took it out of the oven just shy of 35 mins, and it was puffy and beautiful. It did fall, of course, but was very tasty. It was pretty easy to cut and remove from the pan. Will definitely make this again, though next time I might try doubling the recipe.
Loved this recipe. Modified it slightly for what I had on hand. Substituted sharp cheddar for the mozzarella and put in closer to a cup. Also added a sliced tomato before baking and when cooking the onion added two cloves of minced garlic (I doubled the recipe and cooked it in a 9x13 pan, took a little longer.) It was sooooo good. Making it for the second time today!
I liked it a lot, but the texture was not what I expected. I added peppers and mushrooms because I had them and they sounded good; great addition. It was very easy too so I will probably make this again.
Loved this recipe! I didn't have heavy whipping cream so I used 1 cup of milk with 2 heaping spoonfuls of cornstarch. I added (mooshed in) about 2 oz of light cream cheese. Sprinkled with some Penzey's Northwoods seasoning blend. I liberally sprayed with Pam and had no issues getting my quiche out of the pie plate. This only fed four of us as this was the only thing we had for breakfast. Absolute LOVE!
* Percent Daily Values are based on a 2,000 calorie diet.
Crustless Caramelized Onions and Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 136
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