Three Onion, Mushroom and Ham Quiche

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My boyfriend said "this is the best thing I have eaten in a very long time" and even enjoyed the pie crust. Very high praise, since he generally eats up to the pie crust and no more.

I liked it quite a bit, though I am considering decreasing the amount of thyme the next time I make it. The gruyere with the onions, ham and mushrooms is perfect. This is a moist, lush, dense, lovely quiche.

I am a pretty slow cook, so this did take me some time to put together. But the whole process was very satisfying and fun. I wouldn't call it an easy recipe in terms of steps, but the ingredients are easy to find and there aren't too many of them, which I really appreciate in a recipe.

Definitely making this one over and over again. Thanks!

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This is the best quiche I've ever had. Truly a meal in itself filled with delicious ingredients and perfect flavor. The crust is a must and only adds to the overall yummy flavor.

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This recipe was absolutely delicious! I made Christmas morning and my husband ate it all by noon. Another great recipe from Emeril!

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The only reason I did not give this 5 stars is because I didn't follow the recipe to a T. The changes I made: I didn't have any red onions, what I had were yellow onions, young vidallia with green stems, and scallions; I'm not big on nutmeg so I omitted that; I used store bought pie shells (I wanted to use them up hubby doesn't eat pork so I used turkey keilbasa instead; and I added a little more Gruyere (love Gruyere. Otherwise I used all other listed ingredients and followed instructions as is.

Although the prep time is a little long (with blind baking and cooling, cooking filling and cooling, and overall cook time this quiche is worth the wait. It's only been out of the oven for 15 mins and I've managed to eat a quarter of it. I'd recommend it for breakfast, brunch, lunch or dinner and I'm definitely adding this to my collection of recipes.

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Delicious. I have made this quiche numerous times and it is always very good. It is better with a deep dish pie crust, because sometimes I have leftovers that don't fit into the regular sized pie shells. But that is a minor point. The quiche is out of this world!
I have made this quiche with store bought pie shells in the past, but recently just made Emeril's savory pie crust . . . YUM!!! Good, has some kick though, so be careful if you are feeding it to someone who does not spice.
I have saved this recipe in my recipe book and will make again and again!!!

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Great flavor, texture...I love it!

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Excellent taste. Great reheated as well. Prep is a little long but not hard. Enjoy this dish many times over.

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Really the best quiche I have ever made, easily. Only modification -- I used one whole sweet onion and the white part of two leeks to cut the onion back a bit. If you use a store-bought crust, you will really cheat the flavor, as the essence/spice in the homemade crust really makes the dish perfect. A very good use for leftover Easter ham.

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I used a frozen pie crust from the grocery store to save time. It worked great. I also used Vidalia onions instead of red onions b/c it was what I had. It was delicious and the gruyere definitely was the best part! When I served it, each of us ate 1/4 of a pie! Delicious and very simple to make!

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This was easy to make and tasted as good as any I have had in restaurants. When it came out of the oven it was picture perfect. I used as a dinner entree with a side salad. Would be great for a buffet brunch. The only thing I changed was instead of using heavy cream I used half and half since that is what I had. It worked fine.