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Spinach and Caramelized Onion Quiche

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This delicious Spinach and Onion Quiche is an easy weekend breakfast or weeknight meal. It is savory, cheesy and makes plenty of leftovers.

Slice of quiche with whole onion spinach quiche in background.Pin
Caramelized Onion Quiche

Quiche is one of those dishes that people hear the term and immediately say “I don’t like quiche.” Which is totally silly because after all, quiche is simply a set form of scrambled eggs with lots of goodness added in the form of cheese, veggies and meat, if you like.

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This quiche is quite easy but it does take a little while to caramelize the onion. It is worth the wait. Trust me.

Whole quiche on black background.Pin

A History of Quiche

It always fascinates me to look up the origins and history of dishes. I bet you think quiche originated in France. I did. This is not the case! Quiche actually originated in medieval times in the kindom of Lothringen, Germany. The quiche is derived from the German kuchen, meaning cake.

Ingredients you need

For the onions

  • red, yellow or white onion
  • brown sugar
  • olive oil
  • butter
Ingredients for caramelized onions. See recipe for detailsPin

For the pie crust

  • flour
  • butter – cut into small cubes. Butter should be very cold. After you cut it place it back in the refrigerator for about 5 minutes.
  • salt
  • ice water
Ingredients for homemade pie crust. See recipe for details.Pin

For the quiche base

  • eggs
  • milk or heavy cream
  • cheese – use sharp cheddar, Swiss cheese or Gruyere cheese
  • nutmeg – freshly grated is best but you can use a pinch of ground nutmeg
  • salt
  • pepper – black pepper or white pepper, if you have it
  • bacon
  • spinach
Ingredients for quiche. See recipe for detailsPin

How to make pie crust

Pie crust is really ridiculously easy to do. You can use a store-bought pie crust if you don’t have time.

Step One:

Cut butter into squares. Place it back in the refrigerator. The butter must be really cold.

Butter cut into cubes.Pin
Cut butter into cubes. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Measure flour and salt—place in food processor bowl. 

Flour in a food processor bowl.Pin
Add the flour to a food processor bowl. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Place butter in a food processor with flour and salt.

Butter added to the flour.Pin
Butter chunks with the flour. Photo Credit: Binky’s Culinary Carnival.

Step Four:

Pulse until the butter in the flour mixture appears to be the size of peas.

Pea sized chunks of butter in the flour.Pin
Pulse until the flour and butter pieces are pea-sized. Photo Credit: Binky’s Culinary Carnival.

Step Six:

Add ice water; drop one tablespoonful at a time until the dough comes together. 5-7 tablespoons total.

Gather dough. Wrap in waxed paper. Refrigerate for at least one hour to several days.

Dough in the food processor.Pin
Add water until a dough forms. Photo Credit: Binky’s Culinary Carnival.

To roll the crust

Step One:

Place the pie dough on a floured cutting board.

Dough ball on a floured board.Pin
Place dough on a flowered board. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Roll to a 12″ diameter circle.

Dough rolled into a circle.Pin
Roll dough into a 12″ circle. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Place pie crust in a 9-inch pie dish. Crimp edges.

Crimped dough in a pie plate.Pin
Place the dough in the pie plate. Photo Credit: Binky’s Culinary Carnival.

How to blind bake the crust

**For a single-crust pie.

  1. Blind bake the pie crust. This is a very important step. If the crust isn’t blind-baked, it will end up a soggy mess because of the moisture in the filling.
  2. Spread a large sheet of parchment paper or waxed paper onto the crust. Spread pie weights evenly along the bottom of the crust. (If you don’t have pie weights, use a bag of dried beans.)
  3. Bake crust at 350°F for about 30 minutes.
Par baked pie crust.Pin

How to Make the Quiche

How to Caramelize Onions

The trick to making delicious caramelized onions is to cook them low and slow. It takes time for the sugars to develop.

Step One:

Slice onions as thin as you can. If you have a mandolin, it can be a great help.

Sliced onions on a cutting board.Pin
Slice onions. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Add olive oil and butter to a heavy bottom pan.

Oil and butter melting in a cast iron skillet.Pin
Melt butter. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Add sliced onions and brown sugar. Sauté on medium-low, stirring occasionally. It can take up to 40 minutes to get a nice slow caramelization without burning the onions, which gives you plenty of time to prepare everything else. If onions get too dry and start to stick to the pan, add more butter or olive oil.

Onions sprinkled with brown sugar in skillet.Pin
Add onions and sugar to the skillet. Photo Credit: Binky’s Culinary Carnival.

Step Four:

When the onions are done to your liking, deglaze the pan with the balsamic vinegar and let that cook out for a couple of minutes. Let the onions cool for 5 minutes before adding them to the eggs.

Browned onions in the skillet.Pin
Brown them to your liking. Photo Credit: Binky’s Culinary Carnival.

For the Filling

Step One:

Wilt spinach in the same skillet as the onions with a splash of olive oil. This only takes a couple minutes. Just keep turning the spinach with a spatula so that it wilts evenly. Remove to paper towel to drain. Set aside.

Spinach wilting in a skillet.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Two:

Break four eggs in a medium size bowl. Whisk.

Eggs whisked in a plastic bowl.Pin
Whisk eggs in a medium bowl. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Add milk or heavy cream, a pinch of freshly grated nutmeg, salt, and pepper.

Milk and spices added to eggs.Pin
Add the milk and spices. Photo Credit: Binky’s Culinary Carnival.

Step Four:

Whisk to incorporate.

Mixed up filling in bowl.Pin
Whisk again. Photo Credit: Binky’s Culinary Carnival.

Step Five:

Add cheese, onions, spinach, and bacon to the egg mixture.

cheese, onions and spinach added to the egg mixture.Pin
Add the cheese and veggies. Photo Credit: Binky’s Culinary Carnival.

Step Six:

Mix well.

Egg mixture mixed up again.Pin
Mix well. Photo Credit: Binky’s Culinary Carnival.

Step Seven:

Pour egg mixture into the crust. Do not overfill, or it will leak in your oven. Bake on a rimmed baking sheet to catch any drips.

Blind bake the crust.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Eight:

Bake quiche for about 1 hour, check after about 45 minutes, (If crust becomes too brown, loosely cover with foil.) Bake until pick inserted in the center comes out clean but the center still jiggles slightly and crust is nicely browned.

Egg mixture in crust.Pin
Pour the egg mixture into the crust. Photo Credit: Binky’s Culinary Carnival.

What to do With Leftovers

Storage: Allow the quiche to come to room temperature. Wrap the top well with plastic wrap. Then wrap again with aluminum foil to keep it as airtight as possible.

Freezing: It is best to eat quiche fresh, but you can freeze it. Freeze it before baking and pull it out to bake on a busy night. Remove the quiche from the freezer, unwrap it, and bake it, frozen at 350°F for about one hour. You can also freeze a quiche or part of one for about three months. Just thaw it in the refrigerator and reheat it.

Reheat: To reheat the quiche, place it on a microwave-safe plate and microwave for about 90 seconds. It can also be heated wrapped in foil in the oven for about 15 minutes or in the toaster oven or air fryer for about 5 minutes at 350°F.

Pro Tips for Your Success

  • When cooking bacon for your family, cook a few extra pieces and freeze them for future dishes like this quiche.
  • When you buy a bag of spinach, wilt the entire bag. Then freeze any leftovers for use in future dishes, like this quiche.
  • Place a rimmed baking sheet under the quiche to catch any drips and prevent the oven from becoming a mess.
  • If you don’t have pie weights to par-bake the crust, use a bag of dried beans spread evenly over the crust.
  • Reserve the beans specifically for pie weights in the future. Store them in a quart mason jar and label the jar.
  • When you take the quiche out of the oven, you want it to jiggle slightly (reminiscent of Jello-brand gelatin) in the center. It will continue to cook once it comes out of the oven.
  • When you remove the quiche from the oven, tent it with aluminum foil and let it rest for at least 15 minutes.

Variations

  • Substitute ham or sausage for the bacon in this recipe.
  • Broccoli, asparagus, kale, and other vegetables are good substitutes for spinach.
  • Mushrooms are a great addition.
Slice of quiche with whole onion spinach quiche and side salad.Pin

Other quiches

Helpful Tools

This spinach and caramelized onion quiche makes the perfect weekend breakfast or a light dinner served with a side salad.

Leftovers are great enjoyed cold or warmed in the microwave or oven.

Whole quiche with salad.Pin

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Slice of quiche on white plate with black trim.Pin

Spinach and Caramelized Onion Quiche

This delicious Spinach and Onion Quiche is an easy weekend breakfast or weeknight meal. It is savory, cheesy and makes plenty of leftovers.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 6 votes
Print Pin Rate
Course: Breakfast, Brunch, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 357kcal
Author: Beth Neels
Cost: $4

Ingredients

  • Pie Crust (recipe below)

For caramelized onion

Pastry for Single Crust Pie

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon Salt
  • 1/3 cup unsalted butter
  • 3 – 4 tablespoon Ice water

For quiche base

  • 4 eggs
  • 1 1/4 cup Milk
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • pinch pinch freshly grated nutmeg
  • 1 1/2 cup sharp cheddar
  • 3 slices bacon baked until crisp and crumbled
  • 1 cup fresh spinach

Instructions

To caramelize onions

  • Melt butter and oil in large, heavy bottom frying pan over medium low heat. Add onions and brown sugar.
  • Saute' onions, stirring occasionally, until onions are very brown. This process can take up to 45 minutes, depending on the heat of your pan.
  • De-glaze the pan with the vinegar or wine and cook for a few minutes, scraping up the browned bits from the bottom of the pan.
  • Remove from heat. Let cool Before adding to eggs.

For Quiche

  • Meanwhile, mix eggs, milk, salt and pepper. Add grated cheese and bacon and mix well.
  • Saute’ spinach, just until wilted, in a small pan with 1 tsp. olive oil. Drain on paper towel. Mix with the eggs.
  • Add onions to egg mixture. Pour into par baked crust.
  • Bake at 350 approximately 1 hour. If crust or eggs are getting over brown, loosely cover with aluminum foil. Let set for at least 15 minutes before cutting.

Pastry for Single Crust Pie

  • Cut butter into cubes. Return to fridge for a few minutes to get cold again.
  • Place flour, salt and shortening into food processor bowl. Add cold butter. Process until shortening forms pea sized balls.
  • Add water one tablespoon at a time until dough starts to clump together. Pulse, DO NOT run continuously.
  • Chill dough for about 1 hour. Place dough on a floured board and roll into a 12" circle. Place crust in pie tin. Crimp edges.​

Par Bake Pie Crust

  • Cut a piece of parchment paper or waxed paper larger than the pie plate.
  • Place pie weights evenly on top of the crust. (If you don't have pie weights, use a bag of dried beans to hold the crust down.)
  • Par bake crust for about 30 minutes at 350°F / 180°C. Remove from oven. Remove pie weights or beans.
  • If you use beans, pour them into a quart canning jar and store for just using as pie weights.
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Notes

Leftovers are good refrigerated for 3-4 days.
To Reheat, briefly in microwave for about 60 seconds.
Do not freeze leftovers.
 
  • When you are cooking bacon for your family, cook a few extra pieces and freeze them for use in future dishes, like this quiche.
  • When you buy a bag of spinach, wilt the entire bag. Then freeze any leftovers for use in future dishes, like this quiche.
  • Place a rimmed baking sheet under quiche to catch any drips, so it doesn’t make your oven a mess.
  • If you don’t have pie weights to par bake the crust, use a bag of dried beans spread evenly over crust.
  • Reserve the beans specifically for pie weights in the future. Store in a quart mason jar.
  • You want to quiche to jiggle slightly (reminiscent of Jello brand gelatin) in the center when you take it out of the oven. It will continue to cook once it comes out of the oven.
  • When you remove quiche from the oven, tent it with aluminum foil. Let rest for at least 15 minutes.

Nutrition

Calories: 357kcal | Carbohydrates: 19g | Protein: 12g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 614mg | Potassium: 159mg | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 1.1mg | Calcium: 215mg | Iron: 1.6mg
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Originally Published 3/21/2015 Updated 1/30/2022

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10 Comments

  1. 5 stars
    I love quiche, but I can’t remember the last time I made one for myself. I love the spinach and onion flavor combo, so I can’t wait to try it out!

    1. I forget about them in the summer but they always come back to memory on cold nasty days. A great way to warm the house up! Thanks Nathan!

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