I’m back with another easy and low-maintenance breakfast recipe that ALSO stores well for a few days! This recipe for the Caramelized Onion and Spinach Quiche is perfect for these quarantine days because essentially you can use anything you have in your fridge!

I used spinach, bell pepper, ham, goat cheese, and caramelized onion, but my base was Wholly Wholesome’s gluten free 9-inch pie crust. Personally LOVE how easy this crust is to use. I didn’t pre-thaw it, I didn’t blind bake it, I didn’t have to spend hours making my own pie crust. Once this one is cooked, it’s deliciously flaky and buttery but still holds its shape when it’s cut into slices. Of course you’re welcome to make your own pie crust, but if you’re feeling rushed or even just lazy, I would recommend buying one of the pre-made crusts.

The only ingredients you REALLY need to make a homemade Caramelized Onion Spinach Quiche are eggs, salt, heavy cream, a pie crust, and, in my opinion, caramelized onions.

Most of these ingredients that are added into the recipe are optional! You don’t need to add everything suggested if you aren’t partial to one of them or don’t have any in the house. Finding the right ingredients for certain recipes can be hard right now while we are trying to stay at home. If you’re missing some of the ingredients but want to add more variety to the quiche, here are some suggestions!

Ingredient Substitution Ideas:

Red bell pepper: Honestly, any color bell pepper will work (or any other type of pepper for that matter). If you want a spicy quiche, you can cut the amount of peppers down and use one jalapeno. And if you don’t like any kind of peppers, you can substitute small broccoli florets.

Spinach: You could substitute broccoli, kale, basil, or honestly, even peas! It sounds weird, but trust me, pea quiches exist!

Ham: Any ham alternative or type of ham will work for this! Pancetta, prosciutto, bacon bits, cubes of ham steak, or Canadian bacon, etc. If you are vegetarian, try mushrooms instead.

Goat Cheese: You can use any type of cheese you prefer. I personally like goat cheese because it doesn’t melt and still has the same ultra-creamy texture after being baked. However, if you don’t have goat cheese or don’t like it, you can use any shredded cheese or sliced cheese.

Caramelized Onions: While most of the other ingredients are flexible, I don’t recommend getting rid of the caramelized onions. They provide an AMAZING base layer for the quiche and without them, a lot of the sweet but savory flavor would be missing. If you don’t have yellow onion, however, you can use red onion or shallots.

When slicing the onions –

Try to make sure to slice the onions as thin as possible. A thinly sliced onion will not only brown and caramelize quicker than a thicker one, but it will also be easier to create a solid layer at the bottom of the pie crust if your slices are thinner and easier to spread.

And as for the spinach, PRE-COOK IT! Otherwise, it will release way too much water while the quiche is baking and your end product will be soggy and gross.

Once your vegetables are prepped, the rest of the recipe is as easy as could be! First, whisk the eggs and the heavy cream together with the salt and pepper. Make sure the mixture is one solid color. You shouldn’t be able to see any bits of egg white in the bowl; it should all be blended.

Add the ham slices and bell peppers to the egg mixture and whisk gently until combined.

Place a solid layer of caramelized onions on the bottom of the pie crust.

Then, continue building!

Then, add a layer of spinach on top of the caramelized onions. When you add in the egg mixture, the spinach will float up to the top, but that’s okay! The reason I add the spinach at this step is because it’s EXTREMELY hard to mix into the egg mixture without clumping or tearing the leaves apart. This way the spinach won’t end up being a layer at the bottom of the quiche like the onions, it will be dispersed throughout the egg mixture.

Next, place the crumbled goat cheese on top of the egg mixture. The crumbles will sink a little bit because the egg mixture is pretty thin, but overall they should stay relatively close to the top of the quiche.

Then, bake at 350 for about an hour. There’s really no way to check a quiche to see if it’s done other than the way it moves when you gently shake the pan. The quiche really shouldn’t have any jiggle to it.

When you’re ready to serve the quiche, top with chopped parsley and chives. However, if you want to store the quiche for a while, cover the top in plastic wrap and leave it in the fridge until you want to serve, up to 3-4 days.

When you are ready to serve, remove the plastic wrap and let the quiche sit for one hour to get it to room temperature. Then, reheat in the oven at a low temperature.

Happy cooking, guys! I don’t have any other tips for this breakfast/brunch Caramelized Onion Spinach Quiche Recipe. It is easy, delicious, and perfect for brunch. I made this on Mother’s Day and it was a big hit!!

Caramelized Onion Quiche

5 from 1 vote

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Prep Time 20

Cook Time 55

Ingredients

6 eggs
1/3 cup heavy cream
1 tsp kosher salt
1/2 tsp black pepper
1 large red bell pepper (diced)
1 yellow onion (thinly sliced)
3 slices ham (sliced into smaller pieces)
1 cup raw spinach
parsley and chives (chopped, for serving)
1 premade frozen pie crust
2 tbsp butter
3 tbsp crumbled goat cheese

Instructions

First, thinly slice the onion and add it to a pan with 2 tbsp butter. Cook on a low heat until browned and significantly cooked down.
Then, pre-cook the spinach. Add the spinach to the same skillet as the onions and cook for about 3-5 minutes or until significantly cooked down.
Chop the red bell pepper into small cubes and slice the ham into small pieces.
Add the salt, eggs, and cream together in a large mixing bowl, and whisk until fully combined. The mixture should be one solid opaque pale yellow.
Add the ham and peppers to the same bowl, and whisk until combined.
On the bottom of the pie shell, spread the caramelized onions into one even layer. Then, add the spinach in one solid layer above the onions.
Pour the egg mixture into the pie crust, over the onion and spinach layers. Then, add the crumbled goat cheese to the top. Some of the goat cheese will sink, but some of it should stay visible while baking.
Bake your quiche at 375 degrees for 50 minutes to 1 hour or until the middle of the quiche no longer jiggles when you shake the pan.
Remove quiche from the oven. If you are serving immediately, top with chopped chives and parsley. If you aren't serving yet, cover with plastic wrap and keep the quiche in the fridge until ready to serve.
For reheating instructions, please read that section of the actual blog post.
Enjoy!