This custardy spinach quiche is creamy and full of rich flavors. Caramelized onions, mushrooms and two types of cheese add so much flavor to the creamy custard filling. Spinach makes it a classic no-fail quiche that will transform a boring breakfast, lunch or even dinner. Add some candied bacon and homemade biscuits and breakfast just got a whole lot better!
Make a Custard Spinach Quiche for Breakfast
Is there anything better than a quiche when it has a custard like texture. No matter what you add to it, achieving that custard feel is my goal. I learned the trick to a custardy filling years ago. It’s the ratio of eggs to cream. Instead of measuring an exact amount of cream, you’re going to go for a total volume of three cups.
Measuring by total volume, regardless of what else you add to it will create the perfect quiche.
Of course quiche is always better when the pie crust is flaky and buttery, so I use my homemade pie crust recipe, of course you can use a store bought crust which I have done many times and it will still be wonderful. Or try making a crustless quiche using sweet potatoes.
I love the mixture of vegetables in this quiche recipe. Spinach, onions, and mushrooms are seasoned to perfection to give your quiche tons of flavor. Heavy cream gives it a texture so creamy! I’ve never been able to find this kind of custardy quiche in a restaurant.
If you don’t want to go to the trouble of caramelizing onions, you can leave them out and speed up the process, spinach and mushrooms are a great combination without the onions. Quiche is really just a breakfast casserole, and you all know how I like a good casserole.
I’ve also use a mixture of cheeses that add to the bold flavor and also contribute to the creaminess of the filling. Gruyere (that irresistible cheese on French onion soup) adds a tangy, nutty flavor, and cheddar is a classic.
Serve this quiche alone or with biscuits for breakfast, or get even more veggies and a a fresh salad for lunch. If you prefer a heartier breakfast casserole, try a sausage cornbread quiche that you can put together in 20 minutes.
Why You’ll Love This Easy Spinach Quiche Recipe
So much flavor: This quiche really is flavor-packed. No basic scrambled eggs, peppers, and onions here! This recipe is well-seasoned with beautifully cooked veggies for an unbeatable flavor.
Easy make-ahead recipe: This quiche can be cooked and frozen so you can easily have dinner ready on another day.
Adaptable: You can change out the filling for whatever you’re in the mood for.
What makes quiche creamy?
If you want your quiche to be like custard, you must use some heavy cream. You don’t have to use all cream. If you want to cut the cream with some milk, that’s ok. But low-fat milk won’t give you that creamy texture you come to expect in a scrumptious quiche.
How do you caramelize onions?
To caramelize onions, they need to be cooked slowly until they’re a rich, dark color. Cooking them slowly allows them to soften and the natural sweetness to come through. This will take 30 minutes.
Ingredients for Spinach Quiche with Caramelized Onions
- Pie Crust – You can use a homemade pie crust or a store-bought crust.
- Sweet Onion – Vidalia sweet onions will work best,but you can caramelize any type of onion. Slice them very thin to speed up the process.
- Baby Spinach – Use fresh, not frozen spinach.
- Mushrooms – Button mushrooms will be fine, but other types will also work. If you don’t love mushrooms, feel free to leave them out.
- Eggs – This recipe calls for 6 large eggs.
- Heavy Cream – You can substitute some of the heavy cream with half and half or whole milk, but the less cream, the less custardy it will be.
- Gruyere – You’ll find this in your deli section. Grate it by hand for the best results!
- Cheddar – Sharp cheddar cheese provides a lot of flavor! I highly suggest you grate your cheddar by hand, as it will be creamier and melt better into your quiche.
- Pantry Staples – olive oil, butter, salt, sugar, garlic, salt, black pepper, nutmeg
Easy Instructions for Quiche
Step 1: Prepare your pie crust.
Place your pie crust in a deep dish pie plate and prick it all over with a fork. Place it in the fridge while you prepare your quiche.
Step 2: Caramelize your onions.
Add oil and butter to the skillet, then toss in your thinly sliced white onions. Cook on low to medium heat for about 15 minutes, then add in salt and a pinch of sugar. Cook for another 15 minutes until the onions turn a rich golden brown color. Remove from the heat and set aside for now. This can be done in advance. You can make a big batch and freeze them to have on hand.
Step 3: Saute your spinach and mushrooms.
In another skillet, heat olive oil and butter, then add the garlic. After sauteeing for a minute or so, add in the spinach and a pinch of salt. Cook until wilted, then remove from the pan.
To the same pan, add in butter and the mushrooms and cook for a few minutes until browned.
Step 3: Combine the quiche filling.
To make this simple, crack your eggs into a large measuring bowl. Then, add enough cream so that the total volume of your liquid is 3 cups. This is the egg to cream ration to use for any type of quiche.
Whisk it together until it’s totally combined. Add the cheese, onions, mushroom, and spinach to the mixture. Season with salt, pepper, and nutmeg and pour it into your pie shell.
Step 4: Bake.
Bake for 40-50 minutes until the center no longer jiggles. Remove and allow to cool slightly. You can cover it with foil until you’re ready to serve.
A Few Recipe Notes
- Once you pour the filling into the pie crust, use a fork to move the ingredients around so they are evenly distributed.
- Quiche can be made ahead and reheated.
- If you’re not sure if your quiche is cooked, jiggle the pie pan, it should be solid.
- Pre-made pie crusts are great if you’re short on time, but if you want to make one from scratch, you can try my homemade pie crust recipe that’s easy to make!
How to Store Leftovers
In the fridge: Store quiche covered in plastic wrap or foil or in an airtight container in the fridge for up to 3 days.
In the freezer: Quiche makes for great leftovers! Store your quiche in portions in the freezer in an airtight container for up to 3 months. You can freeze a whole quiche too and eat it on another day, the perfect make-ahead meal.
How to reheat: For the best texture re-heat in the oven at 350°F for 10-15 minutes.
More Filling Ideas for Quiche
Quiche is a meal of endless possibilities! Try any of these favorites in your quiche:
- Meat like bacon crumbles, ham or sausage – make sure the meat is cooked!
- Cooked veggies like broccoli, asparagus, bell pepper, red onion, leeks, tomatoes, zucchini
- Cheeses like cheddar, swiss cheese, feta, parmesan cheese, or gruyere
- Sun-dried tomatoes
- Fresh herbs like basil, chives, or thyme
What to Serve with a Spinach Quiche
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Best Ever Spinach Quiche Recipe with Caramelized Onions
Ingredients
- 2 sweet onions thinly sliced
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- ½ teaspoon salt
- pinch sugar
- 2 cloves garlic
- 1 tablespoon olive oil
- 5 cups baby spinach
- 8 ounces mushrooms sliced
- 6 large eggs
- 1 ½ cups heavy cream or whole milk
- 4 ounces gruyere grated
- 4 ounces cheddar cheese grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 pie crust
Instructions
- Preheat oven to 400º. Roll out a pie crust and place it in a deep dish pie pan. Prick with a fork and refrigerate while preparing the filling.
- Add 1 tablespoon olive oil and 1 tablespoon butter to a large skillet. Add onions and toss in oil. Cook on low to medium heat for 15 minutes, then add salt and sugar. Cook for an additional 15 minutes or until golden brown. Set aside.
- In a separate skillet, add 1 tablespoon olive oil and 1 tablespoon butter and heat over medium heat. Add garlic and saute for about 1 minute. Add spinach and a pinch of salt and cook until wilted, about 3 minutes. Remove from pan. In the same pan, add 1 tablespoon butter and saute mushrooms until browned, about 3-5 minutes.
- Add eggs to a large measuring bowl and add enough cream/milk so that the total volume is 3 cups. Whisk until well combined. Add onions, mushrooms, and spinach, once combined add cheese. Season with salt, black pepper, and nutmeg.
- Pour into prepared pie crust. Turn oven down to 375º and bake for 40-50 minutes until the center no longer jiggles.
Barbara’s Tips + Notes
- You can caramelize the onions well in advance,
- You can add other cooked veggies to the quiche.
- You can make this and freeze it for later, just warm in the oven at 350º for about 10-15 minutes.
Nutrition
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chery says
Perfect description of the best way to make quiche! Anything with caramelized onions works for me. Your writing just inspires me!
Nancy says
The best quiche I have ever made or been served…crust recipe meets all of my expectations of a perfect crust. Can’t wait to try it in a double crust recipe!! Love your blog!
Barbara Curry says
I’m so glad you liked it, I find myself making it all the time. You might also like the same quiche in a sweet potato crust. https://www.butterandbaggage.com/quiche-sweet-potato-crust/. Thanks for following the blog. Check out Facebook or Instagram for daily updates.