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?!

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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
- Preheat the oven to 350 degrees.
- In a large bowl, add flour, salt, cold butter, and lard.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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 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 caramelize 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.
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.
- Beat your eggs with the milk and spices.
- Shred your swiss cheese.
- 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
Yes! You need to partially pre-bake your crust for quiche so that the bottom of the crust fully cooks. You will use a method called "blind baking" for this.
See below or recipe card for instructions.
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, and pour 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.
Remove from the oven and let cool for 10 minutes before removing the baking beans/weights and paper.
The homemade pie crust recipe makes 2 pie crusts. You can double the quiche filling and make 2 quiches if needed/desired OR you can freeze one pie crust.
How to Freeze - make the crust according to the instructions. Lay out in pie shell and crimp edges. Do not bake. Place pie crust in the freezer for 30 minutes. Once the time if up and the crust has frozen slightly, wrap tightly in plastic wrap 3 times and place back into the freezer for up to 6 months.
To use - place in the fridge for 24 hours before needed to thaw. Proceed with any recipe or with blind baking instructions.
You can use milk instead of cream in the quiche filling. I always use milk in my filling.
Leftovers can be kept covered in the fridge for up to 4-5 days.
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
Caramelized Onion and Spinach Quiche
- Total Time: 95 minutes
- Yield: 8 pieces 1x
Description
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.
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 ½ Tablespoon Butter - divided
- 3-5 Ounces Spinach
For The Egg Mixture
- 8 Eggs
- ½ Cup Milk
- ½ Teaspoon Salt
- ¼ Teaspoon Red Pepper Flakes
- ⅛ 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, cut butter and lard into the flour until mixture resembles small pea size shapes.
- 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 one half 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 all the way to the edges. Crimp your edges with your fingers, cutting off any excess if needed.
- 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 top 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 ½ 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 at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore.
Notes
- Store-bought pie crust can be used. Blind bake the same according to directions.
- This pie crust recipe makes 2 pie crusts. See Frequently Asked Questions for how to store and freeze extra pie crust.
- 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 and Spinach Quiche
Heather says
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Heather says
lol thank you 🙂
Caitlin says
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.
★★★★★
Heather says
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!