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posted by Amy Johnsonon October 19, 2021 (updated Dec 17, 2021) 16 comments »
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Sautéed Onion Gruyere Spinach Quiche is a delightful bite and packed with fresh baby spinach leaves, sautéed onions, creamy gruyere cheese, and thyme. It’s the perfect savory dish for breakfast, brunch, or even dinner.
This spinach quiche is a flexible dish for sure and certainly one that anyone can learn to make like a champ. I do appreciate that not only is quiche perfect for serving at any mealtime, but there are endless ingredient combinations to please all palates.
I find this Sautéed Onion Gruyere Spinach Quiche Recipe a particularly pleasing combination. Packed with fresh baby spinach leaves, sautéed onions, creamy gruyere cheese, and thyme, how could it not be?
Spinach Quiche Recipe
Quiche couldn’t be easier to prepare and I find it an excellent dish for serving throughout the year, any time of the day. This Spinach Quiche Recipe is particularly nice for brunch or a light lunch, and it is oh so perfect for holiday entertaining. Whatever time of day you decide to serve quiche, I sure hope you enjoy this one as much as we do.
It is also a fantastic meatless option too. Of course, a handful of crumbled bacon could easily be added for all of those bacon lovers out there. When entertaining, consider preparing one with bacon and one without to please all of the quiche eaters.
How to Make this Spinach Quiche
If you’ve never made quiche before, it’s as easy a pie, because, well, it is a pie, a deliciously satisfying savory pie.
- Begin by fitting a 9-inch pie dish with pie dough and bake for about 25 minutes until lightly browned.
- While the pie crust is baking, sauté onions for a few minutes. Next add spinach, salt pepper, and thyme and cook for a couple of minutes until the spinach is slightly wilted.
- Finally, beat the milk and eggs together. Stir in the gruyere cheese, along with the onion, spinach, herb mixture. Allow the pie crust to cool slightly once it has finished baking, then pour in the egg mixture.
- Bake at 350-degrees F until set. It usually takes about 30-35 minutes depending on your oven. It will be slightly jiggly in the middle when ready. Let cool slightly before serving.
Make ahead and storage
This spinach quiche is a great make-ahead dish and it also rewarms well so it could be prepared a day ahead, then rewarmed. Another option is to prepare the egg filling up to a day ahead, then cover and refrigerate until ready to assemble.
I think you’ll love this quiche. It’s so easy to prepare, it’s packed with greens and it’s scrumptious too.
More scrumptious brunch recipes:
- Sweet Potato Pancake Recipe
- Eggs in Purgatory Recipe
- Ham and Cheese Breakfast Muffins Recipe
- Eggs Benedict Recipe
Sautéed Onion Gruyere Spinach Quiche Recipe
Sautéed Onion Gruyere Spinach Quiche Recipe
Yield: 10
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Packed with fresh baby spinach leaves, sautéed onions, creamy gruyere cheese and thyme, this delicious quiche is perfect for any time of the day.
Ingredients
- 1 (9-inch) unbaked pie crust
- 2 tablespoons extra virgin olive oil
- 1/2 cup thinly sliced sweet onion
- 3 cups (packed) fresh baby spinach leaves
- 1/4 teaspoon salt*
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme leaves (NOT ground thyme)
- 1 cup milk
- 3 large eggs
- 3 ounces Gruyere cheese, grated**
Instructions
- Preheat oven to 350-degrees F.
- Bake 9-inch pie crust until slightly browned, about 25 minutes. Set aside to cool.
- Heat a large skillet over medium-high heat. Add oil to coat. When oil ripples, add sliced onion and saute for 5 minutes. Add spinach, salt, pepper and thyme; cook stirring for another 2 minutes.
- In a mixing bowl, thoroughly whisk together milk and eggs. Stir in shredded cheese, as well as onion/spinach/herb mixture.
- Pour egg filling into prepared pie crust. Bake at 350-degrees F for 30-35 minutes. Let cool slightly before serving.
Notes
*I reduced the salt for this quiche since gruyere tends to be a bit saltier than some other cheeses. If using another cheese, add a pinch or two more of slat if you’d like, but don’t overdo it.
**Gouda or Havarti would be nice substitutions.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
Originally published November 2, 2016.
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originally published on October 19, 2021 (last updated Dec 17, 2021)
16 commentsLeave a comment »
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16 comments on “Sautéed Onion Gruyere Spinach Quiche Recipe”
Judy —Reply
Quiche has been popular and unpopular for decades!! I’m glad it’s back, it’s so easy to make and anything on hand works. The only main ingredients are eggs, milk and cheese and even the kind of cheese is up to what’s in the fridge.
Ahmad —Reply
That Quiche look delicious Definitely tomorrow sunday I should have ,Gruyere, Spinach quiche for lunch
Tonya —Reply
Tasted great, was runny though 🙁
IFortuna —
This is a very good recipe, we love spinach. Quiche used to be a fad but it has never been “unpopular” to my knowledge. I have made it for years and it is very nice to make quiche bites for parties. My favorite is Quiche Lorraine. Lots of bacon!
Tonya —Reply
I think I didn’t let it sit long enough. :/
dodi ellis —
350 degrees for 30-35 minutes is definitely not hot/long enough. I bake my quiches at 375 for 35 minutes or 350 for 40 minutes.
Donna —Reply
Delicious but I thought too much milk. Going to try with cutting back a bit.
TINA BROWN —Reply
I love this quiche. I did make several adjustments to my taste. Added 1 cup of Mozzarella too, and I also added one red bell pepper. I used boar’s head bourbon ridge ham and added it to the onions and bell pepper in the pan to cook out the water in ham. I only used 1/ 3 cup of milk and mixed with corn starch in case quiche came out runny(previous comments). I would love yo post a photo🤨
ingrid —Reply
I thought the recipe was perfect!! Thank you for posting. I have made it several times—a real crowd pleaser!!
Kim Lippy —Reply
What would you suggest serving with this?
Rick Lupert —
Quiches are great with a green salad and a French baguette with butter on the side doesn’t hurt either.
Kim Lippy —Reply
I made this tonight. The taste & texture were out of this world GOOD! My only change was the time & temp. It resulted in raw vs crispy dough.
June —Reply
Can you make this recipe in muffin tins? If so, how much time should I bake it for?
Amy Johnson —
I think that’s a great idea. Unfortunately I have not tried it in muffin tins so I do not know how long and at what temperature to recommend.
Marsha —Reply
I only have frozen spinach. Will that work and if so, do I use the same amount after squeezing out the extra moisture?
Amy Johnson —
Frozen spinach, drained and extra moisture pressed out will work, however, I don’t know exact amount to recommend for this recipe as I have not tried it with frozen yet.
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