Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust

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The flavors work but I have to say that the proportions were totally off. There was barely enough dough to cover the lips of the pie dish and way too much filling. I had to throw half of it out. I am going to try again by using a 9 and 1/2 inch pie dish and doubling the dough. I also used sage instead of thyme since its what I had and it was delicious.

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This recipe was a hit at a family brunch yesterday. I made 1.5 times the recipe and baked it in an 11-in ceramic quiche/tart pan. There was enough filling, but I was a little short on the crust, so next time would make a bit more dough. The dough was slightly dry so I added just a bit more liquid to make it come together better. The oat crust was light and crispy and a great complement to the quiche filling. I followed the recipe pretty closely, though added a couple handfuls of finely chopped swiss chard after cooking down the mushrooms (I used oyster and shiitake, and a dash of nutmeg. I would probably use a bit less cheese next time (personal preference. My husband said it was the best quiche he's ever had!

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WOW! Loved this recipe! Made it for a Christmas morming brunch. The crust was made gluten free using Bisquick GF Baking Mix. To maximize time Christmas mirning, I cooked the caramelized onions and mushrroms the night before and refrigerated it. Baked the crust and mixed the filling together the next morning. No leftovers with this one. (If you don't have Gruyere cheese Swiss cheese is a good substitute.. Will be making muffin sized versions to freeze and eat when on the go!

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Yummy! Going to try again with bacon...

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excellent...very tasty ,love the crust so light.....thx ellie

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Loved that the crust was far less fattening than a traditional pie crust and still tasted great! This quiche was a hit at a recent dinner party and I'll definitely be repeating it.

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Great recipe as always from Ellie. Just a note to "Natou" - I hope you really used the evaporated milk and not the condensed milk you referred to in your rating!! They are two very different ingredients :-

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Very good - I was worried about the condensed milk making it too sweet or a strange consistency but it was not and everyone enjoyed it. I did make more crust because I used a French tart pan and it was barely enough. I also used a good mix of mushrooms.

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Followed the recipe exactly and had an amazing quiche to serve my family. This recipe is going in my keep file!

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I made this last night. I don't like mushrooms, so I used some things I had on hand. I threw in some spinach and sliced tomatoes on top. Otherwise kept everything the same, it was delicious!