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–+ servings
Caramelized Onion Quiche

Caramelized Onion and Mushroom Quiche with Potato Chip Crust

I created this recipe from leftover caramelized onions, mushrooms and potato chips from a burger recipe I made the night before.
Print Recipe
Cook Time: 1 hour 30 minutes
Servings: 6 - 8 slices
Calories: 532kcal
Author: Meiko Temple

Ingredients

Crust

  • 8 oz bag classic potato chips
  • 6 tablespoons butter, melted
  • 15 crackers, saltine or butter

Quiche Filling

  • 3 teaspoons olive oil, divided
  • 1 large red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 cup button or crimini mushrooms, sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 3 large eggs
  • 3 egg whites
  • 1/2 cup heavy cream
  • ½ cup milk
  • ½ cup feta, crumbled
  • ¼ cup mozzarella cheese, shredded

Instructions

Crust

  • Preheat oven 350 degrees F.
  • In a food processor pulse potato chips until they turn into a fine crumble. Pour chips into a large mixing bowl. Add crackers to the food processor and pulse into a fine crumble and pour into the bowl with the chips. Whisk crumbled chips and crackers together until well combined.
  • Pour in melted butter and stir.
  • Pour mixture into a lightly oiled tart pan (my pan size was 9.75” in diameter). Press and spread the crumble into the tart pan until evenly distributed.
  • Prebake the crust in the oven for 10 minutes then remove from the oven to cool.

Quiche Filling

  • Preheat oven 350 degrees F.
  • In a large pot, heat 2 teaspoons of olive oil on medium high and add in sliced onions. Sauté the onions for 8 minutes then add in balsamic vinegar. Reduce heat to low and cover for 10 minutes. Remove onions from the pan and set aside.
  • In the same pot on medium heat, add 1 teaspoon of olive oil and the mushrooms. Sauté mushrooms for 10 minutes or until all liquid as evaporated.
  • Remove mushrooms from the heat and add the onions back into the pot with the salt, pepper, Italian seasoning and garlic powder and stir until well combined.
  • In a medium bowl whisk eggs, egg whites, milk and heavy cream.
  • Add an even layer of feta to cover the bottom of the potato chip crust. Evenly layer onion and mushroom mixture on top of the feta. Sprikle a layer of mozzarella cheese over the top of the onion and mushroom mixture.
  • Place tart pan on baking sheet and slowly pour the egg mixture over the top of all the ingredients in the tart pan.
  • Bake in the preheated oven for 50 minutes or until a knife inserted in the middle comes out clean.
  • Let the quiche cool for 10 minutes before serving,
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Nutrition

Serving: 6g | Calories: 532kcal | Carbohydrates: 32g | Protein: 12g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 839mg | Potassium: 677mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1031IU | Vitamin C: 10mg | Calcium: 160mg | Iron: 2mg

Equipment

Food Processor - large - 8 cup
Bowl Set
Whisk
Large Pan
Tart Pan - 9 inch

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.