Outstanding recipe! I read reviews and opted for pizza crust because I figured the contents would hold better together. Ive done the pie crust with eggier, fattier recipes - and I believe the pizza crust is lighter than pie crust. I followed directions and didn't find the prep to be extensive. My husband and I truly enjoyed this quiche with a side salad! YUM
Caramelized-Onion, Spinach, and Bacon Quiche
mez229 Posted: 11/07/10
dezlorelle Posted: 05/27/10
This was a lot of work and the texture came out a little runny but it had a good flavor. I substituted crescent rolls for the crust (which I don't recommend because it gets soggy) and real bacon instead of canadian. My quiche didn't keep very well, so I'd only make this again if I had enough people to finish it in one day.
TheBaums Posted: 02/15/10
This was so good -- rich and delicious! We used a regular pie crust, regular bacon and 2% cheddar since we had both on hand, and subbed full fat sour cream -- the recipe doesn't use a lot and really adds to the richness. Will definitely make this again.
KSquared26 Posted: 05/25/10
Made some changes that brought this up to a 5 star! Used regular pie crust, feta instead of monterey jack, and added enough eggs to split it between two pie crusts. Less healthy, but quite a bit better than regular quiche. Will definitely make again!
steponme Posted: 05/01/11
This was better than I expected it to be. Though a few problems when making it; 1st my can pizza crust kept shrinking before I could put the filling in, 2nd my personal preference, it needed a tad bit more salt and 3rd a lot of the egg filling spilled over while baking. With that said, all of my issues could be fixed; use my own pizza crust recipe, add a little more salt and use a deep dish pie plate. I didn't miss the pie crust in this quiche at all and it definitely was more quiche than pizza tasting.
Melhoney1 Posted: 05/01/11
i used a refrigerated pie crust and baked it before adding the contents. This was really awesome. Yes i said awesome! The onions were my favorite part for sure. I will be making this again!
Helen1960ABC Posted: 02/19/13
I really liked this recipe. I substituted fresh pizza dough from Trader Joe's for canned dough. it was a little hard to work with, and I did have shrinkage problems, but will try again. I also pretty much doubled the Canadian Bacon... I used 99% fat free, so I wasn't worried about fat. And also substituted Non-Fat Greek Yogurt for Sour Cream. Which seems to work fine. Next time I'll try using fresh spinach, and cooking it down before adding. I find that's easier than draining frozen spinach. I might add an egg too.