Breakfast & Brunchbonappetit5.0
Caramelized Onion and Spinach Quiche
A classic quiche of caramelized onions and spinach is a great standby equally good for weeknight meals or special occasion dinners.
👥 8 Servings👤 Jamila Robinson📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●baking sheet
- ●oven
- ●skillet
📝 Preparation Steps
1
Crust
2
Whisk 1 cup (125 g) all-purpose flour, ¼ cup (31 g) whole wheat flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. herbes de Provence in a medium bowl. Add 10 Tbsp. unsalted butter, sliced ½" thick, and toss to coat. Using your fingers, smash butter into smaller flat pieces (about chickpea-size). Make a well in center; pour in ¼ cup ice water. Toss with your hands to distribute, then knead in bowl a few times to bring dough together (some dry bits may remain).
(125 g) all-purpose flour1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. herbes de Provence1 tsp. unsalted butter, sliced ½" thick10 Tbsp
3
Turn dough out onto a surface lightly dusted with rice flour, then dust top of dough with flour. Roll out to a ½"-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½"-thick rectangle; repeat folding process, dusting with more flour as needed to prevent sticking. Pat dough into a ½"-thick disk; wrap tightly in plastic. Chill at least ⏱️ 2 hours and, preferably, up to ⏱️ 12 hours.
4
Let dough sit at room temperature ⏱️ 5 minutes. Unwrap and roll out on a lightly floured surface to a 12" round about ⅛" thick. Brush off excess flour; transfer to a 9"-diameter quiche or pie pan. Lift edges and allow dough to slump down into pan; press firmly into bottom and sides. Trim, leaving about a 1" overhang. Fold overhang onto itself; press firmly to seal. Crimp edges if desired. Chill ⏱️ 15 minutes.
5
Place a rack in lower third of oven; preheat to 375°. Place crust on a parchment-lined rimmed baking sheet. Crumple 2 sheets of parchment paper; unfold and line crust. Fill with pie weights or dried beans. Bake until edges of crust are golden brown and bottom is opaque (carefully lift parchment to check), 30–⏱️ 35 minutes. Lift out parchment and weights. Reduce oven temperature to 350°. Bake until golden brown all over, 12–⏱️ 18 minutes.
6
Filling and Assembly
7
While the crust is baking, mix 1 large sweet onion (such as Vidalia), thinly sliced, 1 Tbsp. extra-virgin olive oil, and a large pinch of kosher salt in a medium skillet. Cover pan and cook onion over medium heat, stirring occasionally, until softened and translucent, 8–⏱️ 10 minutes. Uncover and cook, adding splashes of water (up to ¼ cup) and stirring and scraping bottom of pan often, until deep golden brown, 12–⏱️ 15 minutes.
(125 g) all-purpose flour1 cuplarge sweet onion (such as Vidalia), thinly sliced1. extra-virgin olive oil1 Tbsp
8
Whisk 3 large eggs, 3 sprigs thyme, leaves finely chopped, ½ cup heavy cream, ½ cup whole milk, ½ tsp. freshly ground pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Toss together 2 oz. Gruyère, finely grated, and 1 oz. Parmesan, finely grated, in a small bowl. Spread caramelized onion evenly over crust. Sprinkle half of cheese on top. Scatter 2 cups baby spinach, then remaining cheese over. Pour in egg mixture and lightly press spinach down with a spoon to submerge.
(125 g) all-purpose flour1 cuplarge eggs3. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. Gruyère, finely grated2 oz. Parmesan, finely grated1 ozbaby spinach2 cups
9
Bake quiche until edges of filling are set but center still wobbles slightly when gently shaken, 45–⏱️ 50 minutes. Transfer to a wire rack; let cool ⏱️ 1 hour before slicing. Do Ahead: Quiche can be baked 2 days ahead. Let cool completely; tightly wrap and chill.
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