Zucchini and Caramelized Onion Quiche

This is one of my favorite quiche recipes. However, like many cooks, I use way more caramelized onions. I do find this particular recipe pretty time consuming as compared to other quiche recipes. The extra work is worth it in the long run.

I used three times more onions and really carnalize them and 6 eggs - swapped out Gouda Cheese which is more flavorful and Half and Half instead of milk. It was fantastic.

Based on the other reviews, I doubled the amount of caramelized onions in the recipe and doubled the garlic. I had to cook it an extra 5 minutes because it was initially too watery. I would make it again - it had a nice flavor and one piece was very filling.

This was my first time making quiche ever and it was amazing and took no time to prep at all. I also added spinach to mine and it was the best I'd ever had.

Didn't hold together well and was pretty bland even though it had the onions. I will try again and I use more herbs and salt.

This is a pretty good recipe, though I used lots more onions than called for, which amped up the flavor. I'm not sure the cheese does much, so I'd probably skip that next time. I assume the calorie/fat count is due primarily to the Pillsbury crust--so if you're concerned, you could make a low-fat crust. But when Cooking Light suggests a crust recipe, 9/10 of the reviews say "I used a premade crust to save time," so...

Simple, yummy, and relatively quick recipe for a quiche, if you have caramelized the onions in advance. Two minor issues: 1- the foil stuck to the dough a little when I removed it after baking the crust. I have always used parchment paper in the past with no problem and recommend deviating from the directions here. 2- quiche is usually made with cream, so the flour is necessary to thicken the low fat milk. There is definitely a difference in texture (of course, the benefits are fewer calories and less fat) and I found the quiche didn't hold together quite as well as I would have liked, which I attribute to the low fat milk/flour concoction. Maybe it just needed a few extra minutes in the oven, though it was set. I would like to see what other reviewers thought of this particular issue. Nonetheless, I would make this again and experiment with different ingredients for fun.

This is the first quiche I've ever made and it is so yummy! I made it yesterday and I'm thinking of making it again next week, that's how good it is! I'm going to look at other quiches and make more

I loved this, but my husband is not a huge onion fan, so I have since adapted it. It makes a great basic recipe for experimenting with fillings. We have done bacon and grape tomatoes and last night I made one with roasted red peppers and added pesto to the egg mixture. Perfect!

This was not as great as other quiche recipes I've made. It was more "veggie" than "eggy" and didn't hold together well. I think I'll probably stick with my other quiche recipe.

Really excellent, pretty quiche. I had more of the flour mixture than needed for the recipe. The one I made looked prettier than the picture!! I added extra garlic, as suggested by previous reviewers, and I used the extra onions for French Onion Soup.

I took this to a book club meeting and the gals all loved it! I cheated on the onions due to time constraints, so I can only imagine how good it is with the onions cooked properly. Next time I'd use more onions and a little less zucchini.

I made my own crust and used a glass pan at 410 degrees; this made for a crisp crust. I thought 10 inches might be too large but it was just right for the amount of liquid. I found the caramelized onions an inspired ingredient and worth the extra effort. The whole quiche was flavorful and quite hard to resist for seconds. I agree that the calorie count of this and many of CL's recent recipes are edging too high. For this recipe, I will follow one of the other reviewers suggestion and use egg subsitute.

This was delicious. I used a pre-formed frozen pie shell and ended up with quite a bit of extra zucchini and filling that I poured into a ramekin and baked. It probably would have fit into a second crust. The onions really were worth the extra effort, they were fantastic. I used three garlic clove as the recipe indicated, but they were huge so perhaps the equivalent of 4 or 5 garlic cloves. I will absolutely make this recipe again.

Love It. I made this with fresh zucchini from the garden. My husband was a little leery about a zucchini quiche, but absolutely loved it. Now he is asking when I am going to make it again. The onions added delicious flavor. And to lower the caleries even more I used egg beaters. I highly recommend this.

It was nice for something different and is a decent vegetarian dish. Overall it lacked zip and pizzaz. I might make it again, but don't think it will enter the repertoire. It was really just OK. I added sun dried tomatoes to it to help, but they didn't do much.

Delicious. The caramelized onions kicked it up a notch. Added extra garlic per the other reviewers. Other than that no changes. Will definitely make again.

This was so delicious. I have other Zucchini quiche recipes but this one is the best! Worth the effort of making caramelized onions

Flavorful quiche, but it didn't turn out exactly right. All my egg mixture didn't fit in the pie crust, and I slightlyundercooked it (it looked set but was still a little runny - probably because of all the moisture from the zucchini). Maybe sticking a knife in it to check for doneness would be a good idea.

This is very tasty! It helps to make the caramelized onions ahead of time (this issue of Cooking Light suggests making a batch on the weekend). I used a big clove of elephant garlic, and we thought it was rather savory, so it might not hurt to add more than the recipe calls for. It's not the healthiest CL recipe, but if you're looking for a creative way to use up some zucchini, it's a good dish!

This was a good recipe....took a bit of time if you dont already have the onions cooked! I feel that it needs a little more flavor from garlic or something (a little bland!) Also, a little shocked at the nutritional value since it is in cooking light.