Caramelized Onion, Mushroom and Bacon Quiche in a Pat-In-Pan Crust

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i have to agree with post on the crust. i would have given another star but the crust was way to sweet. would make a differnt crust or use a frozen pie crust from the store. but the flavor in the actual quiche was really good. i didnt use 3 cups of onion but only about 3/4 cup because i ran out. I think a little more would have been nice but not 3 cups.
i would make again but different crust.

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great!

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Incredibly amazing. This is so delicious. I made this for Easter breakfast (just now getting around to writing a review, oops. It was a major hit. And I had a little for left over for the next day and it was still awesome. I did make my own crust recipe that I love so I can't vouch for that, but everything else was sooo great!

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This is a delicious quiche. I have made it several times in the last few weeks! The one thing I did differently was to use my usual pie crust recipe rather than the pat in pan crust. No particular reason, just figured I'd stick to a crust that works well for me. I have tried lightening the recipe up by using whole milk instead of cream and it works nearly as well. I would suggest baking this on a lower rack in the oven or browing your crust a bit before putting the rest of the ingredients in because the first time I made it, the crust on the bottom was not fully cooked.

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Very flavorful and delicious!!!!!!!!!!!! I used 8 oz. bacon, 6 oz. cheese, and left everything the same. Definitely not too salty in my opinion. I tried the crust somewhat hesitantly, and used a heaping tablespoon of brown sugar. Like others, even after using less sugar than called for... the crust was too sweet. Next time I'd use 2 teaspoons of sugar. Also, the egg turned out a bit rubbery for my liking. Next time I would mix the mushroom/onions with the eggs. Then pour half into the crust, layer the bacon, add the rest of the eggs, sprinkle with cheese, then bake. The additional moisture from the mushrooms would allow the eggs to remain moist the way they should be in a quiche. Overall, certainly worth trying! Easy to tweak and a good starting point for novice bakers.

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Made this today for a Christmas brunch and boy was it yummy. I also added a bit of artichoke hearts to mine, as this was my first quiche it was a no brainer and certainly won't be my last as the variations are endless, thanks Emeril !

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This was a really great way to use up onions and mushrooms. The flavor was delicious, and the quick crust recipe was a really nice find. I plan on using it for many other dishes. My 7 and 10 year olds couldn't get enough!

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This is fantastic! Crust is perfect and easy to make. Really enjoyed it.

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I made this this weekend and it was great! I used monterey jack cheese because my store didn't carry gruyere. Also, I made my own recipe for the crust. I will definately make this again!

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I had a lot of extra mushrooms and decided to look for a quiche recipe that struck a chord. This one looked good so I made it. Not bothering to make the crust, I used a commercial pie crust and followed the rest of the recipe exactly. The crust was just fine. This quiche is unique in that it's lots more good filling than egg custard. It doesn't seem like a quiche for this reason. The ingredients really work together to end in an absolutely great taste. My only minor criticism is the extra salt added to the filling mixture. I don't feel it's needed. This is easy and impressive. Definitely a do-over!!!