I used one crust, Pillsbury is the brand I prefer. I just rolled out a little to fit a deep dish pie Pyrex pan. I prebaked it at 350 for 20 using pie weights. I finally broke down and bought a metal pie weight chain and it's made a huge difference when I have to blind bake a pie shell. I also use a good quality Gruyere cheese. This is probably my favorite quiche recipe. It's really delicious. Great to bring when someone needs a meal. Perfect paired with a tart salad. It's definitely worth the effort.
Caramelized Onion Quiche
yumola Posted: 04/08/12
jenmcaliley Posted: 06/25/12
I agree! It was fantastic! Couldn't stop eating out of the pan after dinner! Do not be afraid, even if you don't like onions! I used one piecrust in a pie dish and didn't precook and it turned out just fine. Delish! So good I blogged about it! http://scissorsandspatulas.com/2012/06/caramelized-vidalia-onion-quiche-recipe.html
ghdumas Posted: 04/09/12
This quiche was outstanding. I added a handful of sliced mushrooms to the cooking onions and along with the bacon/parsley, added a fillet of cooked and chopped salmon. Will definitely make again! It was a hit at the Easter dinner table:)
Jakaay Posted: 02/17/13
Good stuff. Altered by adding a little extra sea salt and used fat free half and half. Turned out great and looks pretty
kdgillan Posted: 04/15/14
Excellent!!! I changed it up a little by doing a quick crust of 24 Triscuit crackers and 4 TBSP of melted butter. Bake at 350 for 7 mins. Remove, add caramelized onion mixture (I only used 1 onion and added a pinch of sugar when they were almost cooked completely.) top with cheese, pour on egg mixture - cook as recipe suggests. Delicious!!!