Reviewed: May 21, 2012

I made one substitution to the ingredient list, and followed the recipe exactly. I used a store-bought pie crust in a pie tin, because I had two in the freezer I needed to use. This dish was just downright delicious! My husband asked me if I put sugar in it. I used Sweet Vidalia Onions and carmelized them per the instructions, so I'll assume that's the reason it was so sweet. We both loved this dish and so did DD Christine NICU-RN. I will be making again very soon.... until the end of the Vidalia Onion season and those sweet gems are no longer in my local super market. Also, I don't think I will try the buttery cracker crust. I don't need to. It was good using the premade crust.

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Reviewer:

Candice

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Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Dec. 3, 2011

This is a quick and easy recipe. After you saute the onions and then they bake in the oven, you really understand why the recipe title starts with sweet. We added some cajun seasoning. Maybe extra sharp cheddar?

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Reviewer:

Mrs D

Cooking Level: Intermediate

Reviewed: Aug. 17, 2011

This will become a family staple! To reduce the calories, I left out the crust and just made it as a pudding. It was sensational and easy. Actually, I "sweated" the onions but don,t believe that,s necessary. Trust me, try this

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Reviewer:

BetsyB

Reviewed: Aug. 1, 2011

This is much better after sitting awhile, especially when refrigerated and reheated. We did not like the crust at all, despite pre-baking it. The 'filling' was alright. I opted to caramelize half of the onions (with the addition of balsamic at the end to scrap of the stuck on bits), used more garlic, more cheese and added some fresh rosemary. I think I'll stick to regular quiche though.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jul. 12, 2011

Very tasty! I used a 9" quiche pan but I think a 8" square glass pan would make it easier to remove the portions (thicker also). I used 2 sliced vidalia onions which made more than 2 cups. This can be made ahead (crust and onion part) and refrigerated, then add liquid part when needed.

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Reviewer:

brunoite

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Jul. 11, 2011

I felt that the pie was a little too tasteless and too greasy. If I made this again, I would cut back on the butter and choose a stronger tasting cheese like smoked Gouda or even Swiss.

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Reviewer:

Corinne K.

Cooking Level: Intermediate

Reviewed: Jul. 11, 2011

This recipe was just ok for me. My husband however loved it. I just think I would have liked something else in there besides onion. I almost added some zucchini to the onions and garlic while they were softening but I wanted to try the recipe as is. I liked the cracker crumb crust and the ratio of egg milk and cheese was perfect. May try again with some additional ingredients.

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Reviewer:

missykitty

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Newark, California, USA

Reviewed: Jun. 29, 2011

Awesome recipe. I fixed it for our family dinner night and everyone loved it! The only problem was there just wasn't enough for everyone to have a large piece! I will definately be making this again. Thank you

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Reviewer:

Lyn

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

Reviewed: Apr. 12, 2011

This was delicious. I made it for a family gathering and there was barely a sliver left for me. I prepared it several days before and froze it for transport. Reheated really well.It's been requested for our next gathering already.

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