Spinach and Onion Quiche
Spinach and Onion Quiche is a medium French recipe that serves 8. 350 calories per serving. Recipe by Entertaining With Beth on YouTube.
Prep: 55 min | Cook: 50 min | Total: 2 hrs
Cost: $8.61 total, $1.08 per serving
Ingredients
- 1.25 cup All-Purpose Flour (sifted, room temperature)
- 1 tsp Salt (kosher or table salt)
- 0.5 cup Unsalted Butter (cold, cut into small cubes)
- 1 Large Egg (room temperature, for crust)
- 1 tbsp Water (cold)
- 10 Large Eggs (room temperature, for filling)
- 1 cup Heavy Cream (35%+ fat, pourable)
- 1 tsp Salt (for filling)
- 0.25 tsp Freshly Cracked Black Pepper (to taste)
- 0.125 tsp Cayenne Pepper (optional for a kick)
- 0.125 tsp Ground Nutmeg (optional alternative to cayenne)
- 0.5 cup White Onion (diced, about 1 small onion)
- 6 oz Fresh Spinach (washed, dried)
- 0.5 cup Gruyère Cheese (grated)
Instructions
Make the crust dough
Combine 1.25 cup flour and 1 tsp salt in the food processor and pulse briefly. Add 0.5 cup cold butter cubes and pulse until the mixture resembles coarse meal. Whisk 1 egg with 1 tbsp water, drizzle into the processor and pulse until a cohesive dough forms.
Time: PT5M
Roll and fit the crust
Wrap the dough in plastic wrap and let rest 5 minutes (optional). On a lightly floured surface roll out quickly to about 1/8‑inch thickness. Gently press into the removable‑bottom tart pan, crimp the edges, trim excess with a paring knife, and press the sides with your fists to seal.
Time: PT10M
Freeze the crust
Place the prepared crust (still in the tart pan) in the freezer for at least 20 minutes to firm up before baking.
Time: PT20M
Sauté onions and spinach
Melt 1 tbsp butter in a large sauté pan over medium heat. Add the diced onion, season with salt and pepper, and cook until translucent, about 5 minutes. Add the 6 oz fresh spinach and sauté until wilted, about 3‑4 minutes. Remove from heat and let cool.
Time: PT10M
Whisk the egg custard
In a large bowl, whisk 10 eggs until smooth. Add 1 cup heavy cream and whisk again. Stir in 1 tsp salt, ¼ tsp freshly cracked black pepper, and ⅛ tsp cayenne pepper (or nutmeg if you prefer).
Time: PT5M
Combine vegetables and cheese
Roughly chop the cooled spinach‑onion mixture, add it to the egg‑cream mixture, and fold in 0.5 cup grated Gruyère cheese.
Time: PT5M
Bake the quiche
Preheat the oven to 350°F. Pour the custard filling into the chilled crust. Bake for 45‑50 minutes, watching for a golden top. If the surface browns too quickly, cover loosely with aluminum foil. The quiche is done when the center is set and no longer jiggles.
Time: PT50M
Temperature: 350°F
Cool and serve
Remove the quiche from the oven and let it rest for 10 minutes before slicing. Use the removable bottom to lift the quiche out of the pan, then cut into wedges.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 20 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour
- Instead of Salt: Sea Salt
- Instead of Unsalted Butter: Margarine
- Instead of Large Egg: Egg substitute (1 tbsp water + 1 tsp oil)
- Instead of Water: Milk (will affect texture)
- Instead of Large Eggs: Egg replacer
- Instead of Heavy Cream: Half-and-half (less structure)
- Instead of Salt: Sea Salt
- Instead of Cayenne Pepper: Ground Paprika
- Instead of White Onion: Shallots
- Instead of Fresh Spinach: Kale (stems removed)
- Instead of Gruyère Cheese: Swiss cheese, Emmental
Equipment Needed
- Food Processor
- Removable Bottom Tart Pan (9‑inch)
- Large Sauté Pan
- Mixing Bowl
- Whisk
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Forming a cohesive dough with egg and butter
- Freezing the crust before baking
- Baking until the custard is fully set without wobbling
Chef Tips from the Video
- Cold butter and a quick pulse create a flaky, tender crust.
- The “fist bump” technique helps press the dough evenly against the pan walls.
- Using a removable‑bottom tart pan gives a clean, professional presentation.
Troubleshooting
Crust turns out crumbly or cracks.
Make sure the butter is very cold and the egg is fully incorporated. Chill the dough thoroughly and freeze the crust before baking.
Filling is watery or the quiche is soggy.
Drain excess liquid from the sautéed spinach, and bake the quiche on a pre‑chilled crust. Using heavy cream instead of milk provides better structure.
Top browns too quickly while the center is still runny.
Cover the quiche loosely with aluminum foil halfway through baking to protect the surface.
Storage
Refrigerator: Cover tightly with foil or plastic wrap; keep for up to 3 days.
Freezer: Wrap each portion in foil then a freezer bag; store up to 1 month.
Room temperature: Do not leave out longer than 2 hours; quiche is perishable.
Make-Ahead Tips
- After the quiche cools, wrap it tightly in aluminum foil and refrigerate overnight.
- Reheat covered at 300°F for 20 minutes, then uncover for an additional 5 minutes to crisp the top.
Frequently Asked Questions
What is the cultural significance and history of Spinach and Onion Quiche in French cuisine?
Quiche originated in the Lorraine region of France as a savory custard pie. While the classic Quiche Lorraine uses bacon, variations with vegetables like spinach and onion have become popular for spring and vegetarian gatherings, reflecting French adaptability and love of seasonal produce.
What are the traditional regional variations of quiche in French cuisine?
In France, quiche Lorraine (bacon and cheese) is the classic. In Alsace, you’ll find quiche aux champignons (mushrooms). In Provence, herbs such as thyme and rosemary are added. Spinach and onion versions are a modern, spring‑time twist that still honors the custard‑based tradition.
How is Spinach and Onion Quiche traditionally served in French households?
It is typically served warm or at room temperature, sliced into wedges, and accompanied by a simple green salad dressed with vinaigrette. It often appears at brunches, picnics, or as a light dinner alongside crusty bread.
During which French celebrations is quiche commonly enjoyed?
Quiche is a staple at Easter brunches, Bastille Day picnics, and family gatherings throughout the year because it can be made ahead and served either hot or cold, making it convenient for celebrations.
What authentic ingredients are essential for a traditional French quiche versus common substitutes?
Traditional French quiche relies on a buttery pastry crust, heavy cream (crème liquide), eggs, and a cheese like Gruyère or Emmental. Substitutes such as milk or half‑and‑half will produce a softer custard, and using margarine instead of butter can affect flavor and texture.
What other French dishes pair well with Spinach and Onion Quiche?
A classic pairing is a mixed green salad with a Dijon‑mustard vinaigrette. You can also serve it alongside a light potato gratin, roasted asparagus, or a chilled glass of crisp Sauvignon Blanc.
What are the most common mistakes to avoid when making Spinach and Onion Quiche?
Common errors include over‑mixing the crust dough, skipping the chilling step, using too much liquid spinach, and under‑baking the custard. Each of these leads to a crumbly crust, soggy filling, or a wobbly top.
Why does this Spinach and Onion Quiche recipe use heavy cream instead of milk?
Heavy cream provides the fat needed for a firm, custardy set and a rich flavor. Milk lacks enough fat, resulting in a softer, wobblier filling that doesn’t hold its shape as well.
Can I make Spinach and Onion Quiche ahead of time and how should I store it?
Yes. After the quiche cools, wrap it tightly in foil and refrigerate overnight. Reheat covered at 300°F for 20 minutes, then uncover for 5 minutes to finish warming and crisp the top.
What texture and appearance should I look for when the Spinach and Onion Quiche is done?
The crust should be golden‑brown and firm. The custard filling should be set with a slight wobble in the center that disappears after a few minutes of resting; the surface should be lightly browned but not burnt.
What does the YouTube channel Entertaining With Beth specialize in?
Entertaining With Beth focuses on approachable, party‑ready recipes that can be prepared ahead of time. The channel emphasizes elegant presentation, practical cooking shortcuts, and seasonal menu ideas for home entertainers.
How does the YouTube channel Entertaining With Beth's approach to French cooking differ from other French cooking channels?
Beth blends classic French techniques—like a buttery crust and custard filling—with modern entertaining tips such as make‑ahead strategies and using removable‑bottom tart pans. Other French channels may focus more on traditional, step‑by‑step methods without the party‑planning angle.
Last updated: August 21, 2026
