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! As a southern cook, quiche recipes are a staple in our rotation. Recipes like Bacon-Egg-Cheddar Quiche Recipe Tutorial, Savory Roasted Red Pepper and Spinach Egg White Quiche, and Crispy Bacon Onion Gruyere Breakfast Quiche are perfect for weekend brunches, or if you are like us, to enjoy for a breakfast throughout the week. You can enjoy it warm right out of the oven, room temp while prepped a couple hours before for a baby shower, or cold out of the fridge for an easy breakfast on the go like my husbands likes. Quiche is a versatile recipe and one of our favorites for good reason!

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.

Pie Crust Tips & Suggestions

• 1 Cup Flour
• 3 Tablespoons Butter
• 3 Tablespoons Lard or Shortening
• ½ Teaspoon Salt
• 3-7 Tablespoons Ice Water  + more if needed

1. In a large bowl, add flour, salt, cold butter, and cold lard/shortening.
2. 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, place into the freezer for 5 minutes to chill before continuing.
3. Fill a large glass with water and ice. Using a tablespoon measure, spoon 3-5 tablespoons of the ice water into the flour mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and not coming together. You want the dough to just begin to come together - not sticky and wet but not floury and crumbly as well. It will still be a bit crumbly but when you squeeze it together with your hands it stays together (see the picture below). Do not add too much water (I usually end up adding around 10 tablespoons most of the time).
4. Sprinkle flour lightly out onto the counter and place dough on top. Roll around flour so that all sides are covered and bring it together into a ball shape.
5. Roll out with a rolling pin in a circle until it is larger than your pie plate.
6. Gently pick up the crust at one end and scoot the pie plate right up next to the dough so that it is easy to flip over/drag over onto the pie plate (this allows you not to have to pick up the entire pie of dough and risk breaking). Make sure the dough lays evenly around all the edges.
7. Trim off any excess on the sides of the crust, then gently crimp your edges with your fingers all the way around the pie plate. (To crimp: gently fold the excess crust under itself on the edge. With your pointer finger and thumb on both hands, gently pinch together the crust then push both hands together to meet, forming a small pinch. Repeat around the entire crust.)

How to Blind Bake a Pie Crust

What does blind baking a pie crust mean? Blind baking a pie crust is the process of partially cooking a crust in its shell without a filling inside. Because they are liquid fillings, you do this for any liquid or custard-based quiches or pies. If you were to place a liquid filling in an unbaked pie crust and bake, the bottom of the pie crust would never be able to bake and still be raw fully. By blind baking it by itself, you ensure that the bottom of the crust actually gets baked for those types of recipes.

You will need to use pie weights, or better yet, just buy a bag of $1.50 dried pinto beans from Walmart and designate them to be your "baking beans" used only for this recipe (my mom and I have ours stored in a mason jar). You will need the weight of the beans on top of the crust to ensure an even bake on the bottom without any air bubbles forming.

1. If a blind or partial bake is needed, pre-heat the oven to 375 degrees Fahrenheit.
2. Place wax or parchment paper over the pie crust on the pie plate. Pour in baking beans or pie weights and evenly distribute around the shell.
3. Place in the oven for 15-16 minutes.
4. Remove from the oven and let cool for 10 minutes.
5. Pick up the edges of the wax or parchment paper and pour the beans into a mason jar. Proceed with the recipe as directed.

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.

Other 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 milk and spices.
2. Shred your Swiss cheese.
3. Add the cheese to the egg 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!

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