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caramelized onion and spinach quiche sliced in a pie plate with a green napkin next to it

Caramelized Onion and Spinach Quiche

  • Author: Heather
  • Total Time: 95 minutes
  • Yield: 8 pieces 1x


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.



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


Pie Crust

  1. In a large bowl, add in flour, salt, cold butter and lard.
  2. Using a pastry cutter, cut butter and lard into the flour until mixture resembles small pea size shapes. 
  3. 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.
  4. 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.
  5. Roll out one half with a rolling pin in a circle until it is larger than your pie plate.
  6. 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. 
  7. 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

  1. In a large skillet, add in 1 tablespoon of butter and the onion, thinly sliced. 
  2. 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.
  3. 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

  1. In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.
  2. Add in the milk, salt, red pepper flakes, white pepper, and shredded swiss cheese. Mix well.
  3. Add in the caramelized onions and spinach. Mix until everything is evenly distributed.
  4. 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.


  • 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


  • 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

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