Caramelized Onion and Spinach Quiche

Caramelized Onion and 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 and spinach quiche is a delicious breakfast option filled with veggies, cheese, and all the breakfast goodness you can want!

It is consistently a top-performing recipe at FSS always - and for good reason!

Lets not waste any time shall we?!

Jump to:

• The First Step in Making a Quiche
• How to Make Homemade Pie Crust
• How To Caramelize Onions
• Ingredients Needed
• How to Prep The Quiche Base
• Instructions
• Prep Ahead Tips
• Frequently Asked Questions
• Caramelized Onion and Spinach Quiche

See the full WEB STORY here!

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.

How to Make Homemade Pie Crust

*note – this pie crust recipe makes 2 crusts. You will only need one for quiche. You can save the other half for another quiche, in the fridge for 5 days, or wrap it airtight and freeze for up to 6 months. You can also easily double this recipe by making 2 quiches or another flavor like Bacon & Cheddar Quiche). See below for how to freeze and make in advance.*

• 2 Cups Flour
• 6 Tablespoons Butter
• 6 Tablespoons Lard or Shortening
• 1 Teaspoon Salt
• 5 Tablespoons Ice Water  + more if needed
• Milk & 1 Tablespoon of Sugar – for brushing the top

1. Preheat the oven to 350 degrees.
2. In a large bowl, add flour, salt, cold butter, and lard.
3. Using a pastry cutter, cut butter and lard into the flour until the mixture resembles small pea size shapes. If the butter and lard have gotten too warm in the process, pop into the freezer for 5 minutes to chill before continuing.
4. 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 (could be all the way up to 10 tablespoons total depending). You want the dough to just begin to come together. Do not add too much water.
5. Sprinkle flour out onto the counter and place the dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Cut the dough into 2 equal-sized balls. You will use 1 for this recipe and reserve the other half for another pie or store for later use (see the note above).
6. Roll out the dough ball with a rolling pin until about a ¼  inch thick, or until it is slightly larger than your deep pie plate. NOTE – you want to have an excess dough that hangs over the sides for the edge so make sure you roll out big enough for that.
7. Gently lay the bottom pie crust in the bottom of the pie plate. Make sure you tuck into the edges. Crimp the edges how you like. Place a piece of wax paper or parchment paper over the top of the pie crust and push down. Place a jar of baking beans on top and spread out making sure to get to the bottoms and edges. Place the pie crust in the oven to blind bake for 30 minutes.
8. Remove from oven, remove beans and paper and continue with the rest of the recipe *Careful, the beans will be hot.*

You can either use baking pie crust weights (affiliate link) or just buy a $1.50 bag of pinto beans and keep them in a mason jar and just use them for this specific task.  That's what I do and what my mom has always done. 🙂

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.

1. In a large skillet add 1 tablespoon of butter and turn on medium-low.
2. Slice a whole onion very thinly. I just use a mandolin * for this - I think it is easier or you can use a knife as well. Just make sure your knife is sharp and you cut even and thin slices.
3. 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 caramelize making the most delicious, sweet, and nutty flavor. Your house will smell amazing!
4. 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.

Ingredients Needed

• Eggs
• Milk
• Salt
• Red Pepper Flakes
• White Pepper
• Swiss Cheese

How to Prep The Quiche Base

While the pie crust and onions are cooking, go ahead and prep your egg base for the quiche.

1. Beat your eggs with the milk and spices.
2. Shred your swiss cheese.
3. Add the cheese to the eggs mixture.

Instructions

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 wilt down.

Once the spinach is wilted and the onions caramelized, take off the heat and cool for 5 minutes.

Add to the egg mixture and stir until everything is evenly combined.

When the pie crust is finished, remove it 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 it into the oven to bake for 45 minutes.

You will know when the caramelized onion and spinach quiche is finished when the top is slightly golden brown and the middle is set. At 45 minutes take an oven mitt and gently shake the quiche. If the middle still "jiggles" a little bake for 5-10 more minutes until the middle is totally set.

Remove from the oven and let cool for 10-20 minutes. Slice and enjoy!

Prep Ahead Tips

Spinach onion quiche is a great dish to make ahead of time for any special occasion you may need it for - the holidays, a brunch, bridal or wedding shower, or to have on hand for breakfast during the week!

Prep and bake according to directions. Cool and place covered in the fridge for 24 hours.

When ready to serve, remove it from the fridge. This can be served cold, at room temp, or if you would like it warm - place it in a 200-degree oven for about 10-20 minutes until gently warmed back up!

See Frequently Asked Questions below for how to freeze and prep pie crust ahead of time.

Caramelized Onion and Spinach Quiche is the perfect breakfast item! It can be enjoyed hot or cold and makes great leftovers to eat for breakfast all week!

Frequently Asked Questions

Want More Delicious Breakfast Recipes? Look No Further!

• Bacon and Cheddar Quiche
• Roasted Red Pepper and Egg White Sous Vide Bites
• Easy Homemade Monkey Bread
• Blueberry Protein Bars {made with Kodiak Cakes}
• Protein French Toast
• Brioche French Toast
• Easy Cream Cheese Danish
• Kitchen Sink Breakfast Casserole

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Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.