Crustless Caramelized Onions and Cheese

Crustless Caramelized Onions and Cheese

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"Buttery and delicious! Mellow and creamy, this quiche is a wonderful addition to a nice green salad!"

Ingredients 1 h {{adjustedServings}} servings 168 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
  3. Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
  4. Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.
Tips & Tricks
Italian Sausage, Peppers, and Onions

This classic Italian dish makes delicious sandwiches.

Baked Macaroni and Cheese I

How do you make a better mac & cheese bake? Add bacon!


  • Cook's Note:
  • You can use a pie plate or an 8x8-inch pan. Also your quiche shouldn't be brown on top but maybe a light brown around the edges!
  • This doesn't rise very much, so if it looks flat it's normal.
  • It will be hard to get out of the pan EVEN if sprayed with Pam(R)!
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Reviews 8

  1. 8 Ratings


This was so easy, and so delicious! I made a couple of small changes, and it worked out really well! First, I fried up 2 pieces of bacon, then added the butter and olive oil, as well as about a clove of minced garlic. Then I added the onion and sauteed it as directed. I also used cheddar cheese, rather than the mozz, and made a little extra - 4 eggs, etc. I had great luck using a glass baking dish sprayed with Butter-flavored Pam. No sticking at all! This was so easy to do, that I'll be adding it to my "things I do all the time" file... :)


I used this recipe as a base for my veggie quiche and it was excellent. I will use this again. Besides the veggies, what I did change was that I added 1/2 cup of flour and this made it pretty light and fluffy. Also, after I sprayed my pan with Pam, I dusted it with flour. The quiche came out clean and neat and nothing stuck to the pan. I strongly recommend doing that.


I read the Cook's Notes, and decided to give this a sprinkle of paprika to give the top of the quiche a little more color (that worked beautifully). I sprayed the dish liberally with cooking spray, and had zero difficulty getting it out of the dish. I was concerned that it might not look too appealing if it was too shallow/flat, so I did use a little smaller baking dish dish (8x6x2). This will puff up and then deflate after it comes out of the oven, but the texture is moist, and the flavor divine. In an effort to get the fat down, I substituted half-and-half for the whipping cream, and I don't think there was much, if any, sacrifice in flavor. More realistically (at least in this house), I think you're looking at 6 servings. This was lunch today with a nice green salad, and I anticipate the leftovers will be gone tomorrow. Thanks for sharing your recipe, we liked it.