Three Onion, Mushroom and Ham Quiche

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The pie crust had a flavor all of it's own - I didn't make the Creole Seasoning exactly as stated, I just eyeballed the ingredients, and put in more of what spices I like. Nothing better than making your own crust for your quiche. Don't buy ready to use...make the crust, it's easy and worth the added flavor and texture. Nicely seasoned quiche, the gruyere provides the right cheesy flavor needed for the onion and mushroom filling. Received many compliments on this dish.

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Made this as a deep dish quiche and all the ingredients fit the pie pan perfectly. The person who reviewed this recipe earlier stating that there was enough filling for 2 quiches must have been using a shallow "quiche" pan rather than a pie pan. I used store bought pie pastry, sprinkled about 1 teaspoon of Zatarains' Creole seasoning on top and rolled it a little bit thinner to set the spices into the dough. I used Swiss cheese because the Gruyere was $10 for 6 ounces - ouch. I also used 5 jumbo farm eggs instead of 6 large, and half-n-half instead of the cream. Did not use all the salt, because the ham was salty, probably used 1/4 tsp in the filling, and I used salted butter because that's what I had in the house. The finished product was correctly seasoned this way. Very delicious quiche recipe.

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Unbelievable!!!!!!!!! I didn't use the leek (because I didn't have it and used about half the onion and about 8 oz of ham...it was perfect! LOVED it! I also used sharp swiss cheese instead of guyere and it was wonderful - much cheaper! - and I couldn't tell a difference!

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This is fabulous, I am a huge Quiche lover!!!!

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Excellent! My family loves this receipe,yes it is a bit pricey mostly because of the cheese but that is what makes the receipe. I cut corners by purchasing the prepared rolled pie crust and the already prepared Emeril's Essence Seasoning Mix from the store and sprinkle it on the pie crust before baking it comes out great and it is part of our Christmas morning breakfast tradition!

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this was the best quiche recipe I have ever made. And I have tried a bunch! I substituted broccoli for the mushrooms. the cheese makes it! Very pricy but worth it. My family only wants this quiche in the future.
Lori from Corona, CA

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I served this at dinner tonight, and it was a big, big hit! I left out the ham to serve on the side, and substituted 1/2 tsp of herbs de provence for the nutmeg and thyme, neither of which I particularly care for. I also had to use Swiss cheese instead of Gruyere, and it STILL turned out beautifully! My sister-in-law demanded a pie all her own the next time I make this recipe. I highly recommed this to everyone out there!

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First of all I want to say my food processor broke and I made the dough in a smoothie maker! It turned out fine though....savory dough is where it's at! Forget the store-bought, this dough makes it more rustic and flavorful. I also replaced the leeks for scallions (as advised by another reviewer and I'm glad I did b/c it gave it more depth as far as the color goes. The longer you brown the mushrooms the better they taste-that goes for the onions as well. Otherwise I followed it to a "T". I was sketchy about 3 cups of onions, but trust me they all go to use. I thought the portioning turned out perfect. The only other comment I have is I used less salt than asked because the ham and cheese will add salt flavor. Enjoy!!!

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I made this recipe for Sunday brunch. I substitued turkey italian sausage for ham, since I don't eat pork, and ommitted the mushrooms, since my boyfriend does not like them. It was very good. My boyfriend loved it. So did my daughter. However, I did not think that the leeks added anything special to the recipe. Next time I'll use shallots instead to see if that makes any difference in the taste.

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Why did Emeril make the recipe for one quiche with a filling proportioned for two? I saw him on TV and he put away half of the filling "for later"--What??? I made up HALF the filling recipe, with modifications for the amount of heavy cream (I used half-and-half and cheese, and it was just right to fill one crust. Loved the recipe--delicious--but cannot forgive the major mistake in proportion of filling to crust.