Caramelized Onion and Spinach Quiche
Thanks to Frankie Hearts Fashion for allowing us to share this spinach quiche with delicious caramelized onions! A home-style addition to Easter brunch!
- 3 eggs
- 1 cup milk
- ½ cup heavy cream
- 1 medium onion
- 1½ cups cooked spinach
- 1–2 cups grated Gruyère-cheddar blend
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 frozen pie crust
For Pie Crust
- Feel free to use a store-bought crust (we used one from Trader Joe's). You can use a pretty ceramic quiche dish if you wish; just spray it with nonstick spray before molding the dough into the dish.
- Don't worry if the dough rips a little—you can just fix it with your fingers. Place parchment paper on top of the crust and blind bake with pie weights or dried beans at 350° for 20 minutes. Then remove parchment paper and bake crust again for 10 to 15 minutes, or until golden brown.
- While the crust is baking, dice the onion and sauté in a pan with olive oil and a small pat of butter on low heat (it's very important that heat is low!). Keep pan covered and stir every 3 to 5 minutes, until the onions are perfectly golden brown. Onions will take about 30 minutes to caramelize to add a little sweet component to the dish!
- Once crust has been pre-baked, take half of the grated cheese and spread on bottom of quiche. Then add spinach, onions, and remaining cheese on top. (NOTE: If you use a bag of frozen spinach, make sure all the water is squeezed out once thawed so no extra moisture is released into your quiche.)
For Wet Ingredients
- Whisk eggs, milk, heavy cream, salt, and pepper together in a bowl until blended. Then pour on top of the quiche filling.
- Bake quiche at 350° for 30 to 40 minutes or until quiche is set. Let quiche cool almost to room temperature before serving. Can be served cold or at room temperature.
Tried this recipe?Let us know how it was!