Name: Caramelized Onions and Spinach Quiche
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 9-inch pie crust (store-bought or homemade); 2 tablespoons olive oil; 2 large onions, thinly sliced; 3 cups fresh spinach, chopped; 4 large eggs; 1 cup whole milk; 1/2 cup heavy cream; 1 cup shredded Gruyère cheese (or Swiss); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg (optional)

Why You’ll Love Caramelized Onions and Spinach Quiche Recipe

It’s easy enough to make on a busy morning, yet elegant enough to serve for a brunch or dinner party.
The flavor profile is fantastic: the sweetness of slow‑cooked onions meets the earthy freshness of spinach, wrapped in a rich, creamy egg and cheese custard.
Visually appealing — the contrast of golden crust and colorful filling makes it a standout.
Versatile — you can swap in different cheeses, herbs, or greens without losing the essence of the dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pie crust (store‑bought or homemade)
Fresh spinach
Sweet onions (for caramelizing)
Eggs
Heavy cream
Shredded cheese (e.g., Gruyère or cheddar)
Olive oil
Salt & pepper

Directions

Preheat your oven to 375 °F (190 °C).
Roll out the pie crust and fit it into a greased pie dish (or prepare your homemade crust).
In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they turn a deep golden brown and become sweet (about 15‑20 minutes).
Add the fresh spinach to the skillet with the onions and cook until wilted (about 3 minutes). Season with salt and pepper.
In a mixing bowl, whisk together the eggs and heavy cream until thoroughly combined, then stir in the shredded cheese.
Spread the onion‑spinach mixture evenly over the prepared crust, then pour the egg‑cream‑cheese mixture on top, distributing it evenly.
Bake in the preheated oven for about 30‑35 minutes, until the filling is set (no longer jiggly) and the top is lightly browned.
Let the quiche rest a few minutes, then slice and serve warm or at room temperature.

Servings and timing

Serves: 6
Total time: approximately 50 minutes (about 15 minutes prep + 35 minutes baking)

Variations

Swap the spinach for kale (remove stems) or Swiss chard for a slightly different green.
Use different cheeses: try goat cheese for tanginess, or feta for a salty kick.
Add cooked bacon, diced ham, or sausage for a meaty version.
Toss in diced mushrooms or bell peppers for extra vegetables.
Stir in fresh herbs like thyme, parsley, or a pinch of nutmeg for added aroma.

Storage/Reheating

Store leftover quiche in an airtight container in the refrigerator for up to three days. To reheat, place it in an oven preheated to 350 °F (175 °C) until warmed through (about 15‑20 minutes). This helps preserve the texture of the crust and prevents sogginess.

FAQs

What ingredients do I need for this quiche?

You’ll need a pie crust (store‑bought or homemade), fresh spinach, sweet onions, eggs, heavy cream, shredded cheese (such as Gruyère or cheddar), olive oil for sautéing, and salt & pepper to season.

How long does it take to caramelize the onions?

Caramelizing onions takes about 15‑20 minutes over medium to medium‑low heat. It’s important to stir occasionally and cook them slowly so they develop sweet, golden‑brown flavor without burning.

Can I make the quiche ahead of time?

Yes. You can bake the quiche, allow it to cool completely, cover it tightly, and refrigerate. When ready to serve, reheat it in a 350 °F (175 °C) oven for about 15‑20 minutes.

What if I only have frozen spinach?

You can use frozen spinach — just make sure to thaw it thoroughly and squeeze out as much excess moisture as possible before using, so the filling doesn’t become watery.

Do I have to use heavy cream?

Heavy cream gives the custard its richness, but you can use half‑and‑half for a lighter version. The texture may be a little less rich, but it will still work well.

Can I use a homemade pie crust?

Absolutely. A homemade crust brings extra flavor and becomes a lovely flaky base for this quiche. If using homemade, you might choose to blind‑bake it briefly to keep it crisp.

How can I tell when the quiche is done baking?

The quiche is done when the filling is set — you can gently jiggle the dish; the center should no longer be liquidy. The top should be lightly browned and the crust golden.

Can I freeze leftover slices?

Yes — you can freeze individual slices by wrapping them tightly and placing them in a freezer‑safe container. Reheat from frozen in a 350 °F (175 °C) oven until warmed through. The texture may be slightly different, but still tasty.

Will the crust get soggy if I serve this later?

If you bake the quiche properly and let it rest before storing, the crust will hold up well. Reheating in the oven rather than microwave helps maintain crispness and prevents sogginess.

What sides go well with this quiche?

A simple green side salad, fresh fruit, or roasted vegetables go nicely alongside. For brunch, serve it with coffee, juice, or mimosas; for dinner, pair it with a light soup or roasted tomato salad.

Conclusion

This caramelized onions and spinach quiche offers a wonderful balance of flavors and textures: sweet, slow‑cooked onions, fresh wilted spinach, creamy custard, and a flaky crust. Whether you’re making it for a weekend brunch or a relaxed dinner, it’s reliable, versatile, and crowd‑pleasing. Give it a try and enjoy each flavorful slice.

Caramelized Onions and Spinach Quiche