Reviewed: Jul. 27, 2011

Very yummy, a great recipe that you can adapt in so many ways. My crust didn't get hard, so maybe next time I will bake it a little bit first before adding the pie filling.

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Reviewer:

SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Jul. 9, 2011

Delicious and an instant hit with my family. I did add some chopped baby portobella mushrooms and it was fantastic!

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2 users found this review helpful

Reviewer:

Cyndi Smith

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Jul. 4, 2011

Sweet! Very good. Won over the skeptical husband.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Jun. 23, 2011

Amazing! I used heavy cream instead of half and half because it is what i had on hand. Otherwise I did it exactly! It is so goooood! I am making this again!

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5 users found this review helpful

Reviewer:

bad bad kitty

Cooking Level: Expert

Home Town: Cape Cod, Massachusetts, USA

Living In: Brattleboro, Vermont, USA

Reviewed: Apr. 12, 2011

My family loved this, I made it as the recipe called for except I used extra onions, so I added a little more of everything. I did add some fresh chives to the crust for some color, and they did add a little something to the flavor. I also did not have on hand Vidiala onions, so I put about a tsp. of sugar in while I was cooking my onions, as another reviewer had suggested. A great side anytime....

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Reviewer:

Marsha's zone

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Abingdon, Virginia, USA

Reviewed: Oct. 19, 2010

AMAZING, onion lovers prepare to be in heaven. Leftovers are delicious too.

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1 user found this review helpful

Reviewer:

Mrs Shanna Green

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Aug. 2, 2010

A friend made this and I just had to have the recipe. It did not disappoint when I made it. I'm just sad that there were no left-overs. The only change I made was related to the cheese. I doubled the amount of cheese and mixed it in with the egg mixture. It wasn't necessarily on purpose, I just didn't read carefully enough, lol. It was fabulous if I haven't said that already.

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Reviewer:

SQUASHBLOSSOMGIRL

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

Reviewed: Jun. 5, 2010

Very awesome! This is basically a very onion-y quiche, so I treated it to some of the more traditional quiche spices while throwing it together: a teeny bit of nutmeg for depth, and a smidge of paprika. I made a few other changes as well: I made a little extra crust and baked this in a jelly roll dish; switched out swiss cheese for the cheddar and used a little bit more onion than called for. This was a mild, flavorful dish with some very complex flavors. Awesome and filling!

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Reviewer:

DallasLizzie

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Mar. 14, 2010

This was really good. I used Club crackers for the crust and a locally made Bacon Cheddar for the cheese. Perhaps I didn't let it set for long enough (I waited 10 minutes) because it was a bit soft and flimsy getting out of the pan but it still tasted delicious.

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Reviewer:

MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Nov. 20, 2009

I have made this quiche and variations of it dozens of times, all of them delicious. You can throw in bacon, spinach, broccoli, anything you like and it always turns out perfectly.

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3 users found this review helpful