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Spinach, Onion, and Cheese Quiche

Simple and delicious ingredients make this easy to make quiche a treat for breakfast, lunch, or supper.


  • 1 disc dough
  • 2 tablespoons 30 g butter
  • 1 large onion thinly sliced
  • ½ teaspoon salt
  • 1 bunch spinach trimmed of stems, washed and patted dry
  • 2 large eggs
  • cups 350 ml half and half, or a combination of half milk and half heavy cream
  • 2 tablespoons Dijon mustard
  • ½ cup 60 g crumbled goat cheese, or grated Swiss cheese
  • 1 tablespoon chopped pickled red peppers in oil


  • Par-bake a crust in a tart or shallow pie pan and set aside.
  • Preheat the oven to 375°F (190°C).
  • In a medium-size skillet, melt the butter over medium-low heat. Add the onions and salt, and cook for about 5 minutes. Add the spinach a handful at a time. Stir it around in the pan until it is wilted and soft. Set aside.
  • Break the eggs into a medium-size bowl, and fork beat or whisk. Add half and half mixture, and mustard, and whisk again.
  • Lay the spinach and onion evenly on the bottom of the partially baked tart shell, sprinkle the cheese on top, and pour the egg mixture over.
  • Bake in the preheated oven for 35 to 40 minutes. Let cool for 5 minutes and then serve.