Crustless Caramelized Onions and Cheese Recipe - Allrecipes.com
Crustless Caramelized Onions and Cheese Recipe
  • READY IN 1 hr

Crustless Caramelized Onions and Cheese

Recipe by  

"Buttery and delicious! Mellow and creamy, this quiche is a wonderful addition to a nice green salad!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
  3. Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
  4. Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

Footnotes

  • Cook's Note:
  • You can use a pie plate or an 8x8-inch pan. Also your quiche shouldn't be brown on top but maybe a light brown around the edges!
  • This doesn't rise very much, so if it looks flat it's normal.
  • It will be hard to get out of the pan EVEN if sprayed with Pam®!
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Reviews More Reviews

Feb 03, 2014

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... :)

 
Aug 13, 2013

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.

 
Jun 29, 2014

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.

 
Dec 28, 2013

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.

 
Oct 28, 2013

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.

 
Oct 27, 2013

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!

 
Sep 08, 2013

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!

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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