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Spinach and Onion Quiche Recipe

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3.8 from 204 reviews

This Spinach and Onion Quiche features a wholesome whole wheat crust filled with caramelized sweet onions, tender sautéed spinach, and a rich custard of eggs and half and half, all topped with savory parmesan cheese. Perfect for a satisfying brunch or light dinner, this quiche offers a delightful balance of flavors and textures with a slightly nutty crust and a creamy, flavorful filling.

  • Total Time: 2 hours
  • Yield: 6 servings

Ingredients

Pastry Crust

  • 1 1/4 cups whole wheat flour
  • 1 teaspoon salt
  • 10 tablespoons cold butter, cut into chunks
  • Ice water (about 1/4 cup, plus extra as needed)

Filling

  • 1 tablespoon avocado oil
  • 1 tablespoon butter
  • 1 large sweet onion, thinly sliced
  • 1/4 teaspoon dried thyme
  • 8 ounces fresh spinach, chopped
  • 1/2 cup parmesan cheese, grated (divided into 1/4 cup portions)
  • 6 large eggs
  • 1/2 cup half and half
  • 1/2 teaspoon paprika
  • Sea salt, to taste
  • Fresh cracked pepper, to taste

Instructions

  1. Prepare Pastry Crust: In a food processor, pulse together whole wheat flour and salt once or twice to blend. Add cold butter chunks and pulse until the mixture resembles coarse cornmeal. While the blade runs, gradually add about 1/4 cup ice water, adding 1 tablespoon increments until the dough just comes together into a ball or two slightly sticky balls.
  2. Chill Dough: Turn the dough out onto a floured surface, pat into a disk, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes, up to 3 days, to chill thoroughly.
  3. Caramelize Onions: While dough chills, heat a skillet over medium heat and add avocado oil. Once shimmering, add butter and melt. Add thinly sliced onions, dried thyme, and a pinch of salt. Cook slowly over medium heat, stirring occasionally, until onions are deeply caramelized, about 25 to 40 minutes.
  4. Preheat and Roll Dough: Preheat oven to 425°F (220°C). Roll chilled pastry dough to about 1/4 inch thickness with a diameter roughly 3 inches larger than your pie plate. Fit the dough into the pie plate, folding edges inward to double the crust thickness on the sides. Smooth seams gently and crimp edges. Prick bottom of crust with a fork.
  5. Parbake Crust: Bake the prepared crust for 10 minutes to set before adding filling.
  6. Sauté Spinach: While crust bakes, transfer caramelized onions to a small bowl. Using remaining fat in skillet, sauté chopped spinach over medium heat gently until wilted and most moisture evaporates, about 8 minutes. Season with a pinch of salt.
  7. Assemble Quiche: Reduce oven temperature to 350°F (175°C). Sprinkle 1/4 cup parmesan cheese evenly over parbaked crust. Layer caramelized onions on top of the cheese, then sprinkle remaining 1/4 cup parmesan over onions.
  8. Prepare Egg Mixture: In the bowl used for onions, beat the eggs with half and half, paprika, salt, and freshly cracked pepper to taste. Fold sautéed spinach gently into the egg mixture, ensuring an even distribution without breaking up the spinach too much.
  9. Fill Crust and Bake: Pour the spinach and egg mixture carefully over the layered crust without stirring. Bake for 40 to 60 minutes, until the eggs are mostly set but still slightly jiggly in the center. The exact time depends on the depth of your pie plate. For a deep dish, around 50 minutes is typical.
  10. Cool and Serve: Allow the quiche to cool for about 10 minutes after baking to finish setting. Cut into wedges and serve warm or at room temperature.

Notes

  • Chilling the dough before rolling helps it hold its shape and prevents shrinkage during baking.
  • Caramelizing onions slowly is key for deep flavor—do not rush this step by increasing heat.
  • If you prefer a lighter crust, you can substitute all-purpose flour instead of whole wheat, but the flavor will be less nutty.
  • The quiche can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • For a vegetarian, gluten-free version, substitute gluten-free flour for the crust and ensure the half and half and parmesan meet dietary needs.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/spinach-and-onion-quiche-recipe/