Description
A savory and flavorful quiche filled with caramelized onions, sautéed spinach, and a rich, cheesy egg custard nestled in a buttery crust — perfect for breakfast, brunch, or a light dinner.
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)
Instructions
- Preheat the oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish and prick the bottom with a fork. Pre-bake for 10 minutes, then set aside.
- Heat olive oil in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelized.
- Add chopped spinach to the pan and sauté with the onions for 2–3 minutes until wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
- Spread the onion and spinach mixture evenly in the pre-baked pie crust. Sprinkle cheese over the vegetables.
- Pour the egg mixture over the filling.
- Bake the quiche for 35–40 minutes or until the center is set and the top is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- You can use frozen spinach — just thaw and squeeze out excess moisture before using.
- Quiche can be served warm, at room temperature, or cold.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 145mg
