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Onion Quiche

Reviewed: Dec. 16, 2011
We enjoyed this dish so much that I've made it twice this week. I did make a few alterations, but not many. The recipe didn't specify what type of onions to use, so I mixed yellow and sweet onions (more yellow, less sweet) and sauteed them until they were just beginning to caramelize (for sweetness). I used a deep dish crust and stuck with three eggs both times and that worked perfectly. The quiche came out fluffy both times, perhaps because I let the batter stand for a few minutes before adding to the crust. I also added a little garlic salt as well and increased the swiss cheese to 1 cup (I like cheese). It was a perfect blend and not overwhelmingly "eggy". One of my new faves!
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