Spinach and Onion Quiche

Spinach Quiche

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Prep: 10 mins
Cook: 70 mins
Total: 80 mins
Servings: 6 servings
Yield: 1 quiche
Nutrition Facts (per serving)
678 Calories
45g Fat
49g Carbs
21g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 678
% Daily Value*
Total Fat 45g 57%
Saturated Fat 25g 125%
Cholesterol 286mg 95%
Sodium 808mg 35%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 21g
Vitamin C 6mg 29%
Calcium 249mg 19%
Iron 5mg 27%
Potassium 401mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spinach and onion quiche works as a classic combination. The two main ingredients work so well together and especially good in a quiche.

This savory quiche is also an incredible timesaver in the kitchen because it can also be made without a pastry crust. Of course, if you have time for a crust, make a batch of Pate Brisee a few hours or even the day before preparing the quiche, this gives the pastry plenty of time to rest, very important if you want the pastry to not shrink in the oven when cooking. 

Without the crust, simply whisk all the ingredients together and bake as shown below. Though, it must be said, without a crust means this is not a quiche. 


For the pastry:

  • 2 1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 cup (8 ounces) unsalted butter, cubed

  • 1/3 cup cold water

For the Filling:

  • 6 large eggs, fresh, free range

  • 8 ounces spinach leaves, roughly chopped

  • 1 cup grated Cantal cheese, or cheddar

  • 2/3 cup half-and-half

  • 1/2 cup chopped white onions

  • 1/2 cup cooked and crumbled bacon, or chopped country ham

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. In a small bowl, mix the flour and salt. 

  2. Add the butter then either using a pastry cutter, large-tined fork or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand. Do not worry if a few pea-sized pieces of butter remain as this will add a buttery tinge to the finished pastry.

  3. Sprinkle the water a tablespoon at a time over the mixture and mix lightly until the pastry starts to clump together.

  4. Once this happens, scoop the pastry into a ball and wrap in plastic wrap and chill in the refrigerator for anything from 30 minutes to a couple of hours. You can also make the pastry the day before. 

  5. Preheat an oven to 350 F.

  6. Roll out the pastry to fit an 8 x 8-inch pan or pie dish. Lightly grease the tin, then line with the pastry. 

  7. Whisk all the filling ingredients together and pour into the pan.

  8. Place the pie tin lined with pastry onto the middle shelf of the oven, then carefully pour in the filling making sure it does not overflow.

  9. Cook in preheated oven for 60 to 70 minutes, until it tests done in the center, it should be firm but not solid. 


  • The baked quiche can be eaten warm but not hot and straight from the oven, or it will fall apart. Let it stand for at least 10 minutes.
  • The quiche can also be eaten cold, but never directly from the fridge, or it will be too hard and the flavors dead. Always allow it to come to room temperature before serving. 

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