Caramelized Onion & Spinach Quiche is the perfect breakfast and will be loved by all. Packed with sweet onions, swiss cheese, and all the perfect flavors in a flaky homemade pie crust. This will be on the regular rotation from now on.
Y’all. I love quiche! It is one of my favorite breakfast dishes. Caramelized Onion & Spinach Quiche is a delicious breakfast option filled with veggies, cheese, and all the breakfast goodness you can want!
The First Step in Making a Quiche
Personally, I believe you need a homemade pie crust.
Now if that isn’t your thing or you don’t have time – no worries, you can use a store bought one. BBBUUUUTTTTTT I think the homemade version tastes 10x better and is really not that hard to make.
The first step in making a quiche with homemade crust is to blind bake the crust. This is for 1 major reason.
- To bake the bottom of the crust so you don’t have a soggy bottom (where are my Greatest British Baking Show fans at?! Paul and Mary Berry would be very disappointed in a soggy bottom). If you put the egg mixture right into an unbaked pie crust and place in the oven, the bottom will never get fully baked because of all the moisture from the eggs.
How Do I Blind Bake A Pie Crust?
Once your pie crust is in a pie plate, place a sheet of wax or parchment paper over top. You want this to be bigger than the actual pie.
Pour pie weights (*affiliate link) or I just use a bag of dried pinto beans (just from your local grocery store) and keep them for this specific use only, on top of the paper. Spread the weight out evenly amongst the pie crust, making sure that you get all the way to the edges. Place in the oven and bake for 30 minutes.
While the crust is baking, you can start caramelizing your onions (which takes 30 minutes as well) and prepping your egg base.
How To Caramelize Onions
There is one major key to this.
Low and slow.
You cannot rush this process. It takes time but it is oh so worth it.
In a large skillet add 1 tablespoon of butter and turn on medium low. Slice a whole onion very thinly. I just use a mandolin for this – I think it is easier (I use this one I got off Amazon and it does a great job) or you can use a knife as well. Just make sure your knife is sharp and you cut even and thin slices.
Place the onion in the skillet with the butter and stir with a wooden spoon to coat the onions. You will cook over medium low heat for about 30 minutes. During this time the onions will begin to sweat, become translucent, and evenly start to brown and caramlize making the most delicious, sweet, and nutty flavor. Your house will smell amazing!
Continue to stir on and off during the 30 minutes. If you think your onion has soaked up all the butter and is beginning to stick to the pan, just add some more.
How to Prep The Quiche Base
While the pie crust and onions are cooking, go ahead and prep your egg base for the quiche.
- Beat your eggs with the milk and spices.
- Shred your swiss cheese.
- Add the cheese to the eggs mixture.
Once your onions are almost finished (with 5-10 minutes remaining) add in 3 big handfuls of spinach to the skillet. It doesn’t take long to whilt down.
Once the spinach is wilted and the onions caramalized, take off the heat and cool for 5 minutes.
Add to the eggs miture and stir until everything is evenly combined.
When the pie crust is finished, remove from the oven and carefully remove the pie weights or beans. This is where having the paper bigger than the pie shell comes in handy. You can just pick up the edges, form a “funnel” and pour the weights or beans right back into their storage container (mason jars are PERFECT for this!).
Pour the egg mixture into the blind baked pie crust and place into the oven to bake for 45 minutes.
You will know when the quiche is finished when the top is slightly golden brown and the middle is set. At 45 minutes take an oven mit and gently shake the quiche. If the middle still “jiggles” a little bake for 5-10 more minutes until he middle is totally set.
Remove form the oven and let cool for 10-20 minutes. Slice and enjoy!
Caramelized Onion & Spinach Quiche is the perfect breakfast item! It can be enjoyed hot or cold and makes great leftovers to eat on for breakfast all week!
Caramelized Onion & Spinach Quiche
- Total Time: 95 minutes
- Yield: 8 pieces 1x
Description
Caramelized Onion & Spinach Quiche is the perfect breakfast and will be loved by all. Packed with sweet onions, swiss cheese, and all the perfect flavors in a flaky homemade pie crust. This will be on the regular rotation from now on.
Ingredients
For The Pie Crust
- 2 Cups Flour
- 6 Tablespoons Butter
- 6 Tablespoons Lard or Shortening
- 1 Teaspoon Salt
- 5 Tablespoons Ice Water + more if needed
- 1 Egg
For The Caramelized Onions
- 1 Yellow Onion
- 1 1/2 Tablespoon Butter – divided
- 3–5 Ounces Spinach
For The Egg Mixture
- 8 Eggs
- 1/2 Cup Milk
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Red Pepper Flakes
- 1/8 Teaspoon White Pepper
- 1 Cup Swiss Cheese – grated
Instructions
Pie Crust
- In a large bowl, add in flour, salt, cold butter and lard.
- Using a pastry cutter (*affiliate link), cut butter and lard into the flour until mixture resembles small pea size shapes. If the butter and lard and gotten too warm in the process, pop into the freezer for 5 minutes to chill before continuing.
- Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and needed. You want the dough to just begin to come together. Do not add too much water.
- Sprinkle flour out onto the counter and spoon out dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Split dough in half making 2 pie dough balls. This recipe makes 2 pie shells.
- Roll out with a rolling pin in a circle until it is larger than your pie plate.
- Gently pick up the crust and place into the plate plate. Make sure it get the dough to lay evenly into the edges. Crimp your edges with your fingers, cutting off any excess if needed.
- With the extra pie crust, you can either make 2 quiche’s or place the extra crust in a pie plate, shape and freeze covered tightly with plastic wrap and couple times for up to 3 months.
- BLIND BAKE: Once your pie crust is in the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over tope of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 350 degrees for 30 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit.
Caramelized Onions
- In a large skillet, add in 1 tablespoon of butter and the onion, thinly sliced.
- Turn on medium low and cook for 30 minutes, stirring often. Over the next 30 minutes, the onions will turn a caramel color. Make sure to keep an eye on them and do not turn the heat up. This can be done while the crust is blind baking.
- With about 5 minutes left, add in the spinach and another 1/2 tablespoon of butter. Cook until the spinach has wilted then remove from the heat.
Egg Mixture
-
- In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.
- Add in the milk, salt, red pepper flakes, white pepper and shredded swiss cheese. Mix well.
- Add in the caramelized onions and spinach. Mix until everything is evenly distributed.
- Pour carefully into the blind baked pie crust and place into the oven to bake for 45 minutes or until the middle is set and doesn’t jiggle anymore.
Notes
- Leftovers can be kept covered in the fridge for up to 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 316
- Sugar: 1.9 g
- Sodium: 134.5 mg
- Fat: 22.1 g
- Carbohydrates: 15.3 g
- Fiber: 0.8 g
- Protein: 13.6 g
- Cholesterol: 234.4 mg
Keywords: Caramelized Onion & Spinach Quiche
Want More Delicious Breakfast Recipes? Look No Further!
- Cranberry and White Chocolate Scones
- Brown Sugar Instant Oatmeal
- Soft Pumpkin Scones with a Maple Drizzle
- Roasted Red Pepper and Egg White Sous Vide Bites
- Homemade Granola
- Easy Homemade Monkey Bread
Excellent post. Keep writing such kind of information on your site.
Im really impressed by your site.
Hello there, You’ve done a fantastic job. I will certainly digg it and in my view suggest to my friends.
I’m sure they will be benefited from this website.
★★★★★
I always spent my half an hour to read this blog’s posts every day along with a mug of coffee.
★★★★★
Awesome blog! Do you have any tips and hints for aspiring writers?
I’m hoping to start my own blog soon but I’m a little lost on everything.
Would you propose starting with a free platform like WordPress or go
for a paid option? There are so many choices out there that I’m
completely overwhelmed .. Any suggestions? Bless you!
★★★★★
It is overwhelming. I highly recommend WordPress. Also, check out Food Blogger Pro. That is where I learned most of what I know and how I started out. IT IS THE BEST!
Right here is the right webpage for anyone who would like to understand
this topic. You know a whole lot its almost tough to argue with you (not that
I personally would want to…HaHa). You certainly
put a fresh spin on a subject which has been discussed for ages.
Wonderful stuff, just excellent!
★★★★★
lol thank you 🙂
Thanks for finally talking about > Caramelized Onion &
Spinach Quiche | Fueling a Southern Soul < Loved it!
★★★★★
Touche. Solid arguments. Keep up the great work.
★★★★★
Maybe the be quiche I’ve ever had! I loved making this and thought the steps were very easy. One thing is that I didn’t see instructions for how to use the egg in the pie crust. I did add an egg into the mixture anyway. I also used the full amount of dough as I had a big pie plate (I didn’t divide it in 2). Very tasty, I will 100% make this again.
★★★★★
Oh my gosh! So I have no idea why there is an egg in the ingredients list – haha! I have never used an egg for my pie crust – this is a mystery and I am so sorry haha! I am glad it still turned out though 🙂 Thanks for reading and making it – and sharinf! I love this recipe too!