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Spinach and Onion Quiche

Updated on August 3, 2012


Cast your vote for Spinach and Onion Quiche
Raw pie crust, poked generously with a fork.
Raw pie crust, poked generously with a fork.
Ready to go in the oven!
Ready to go in the oven!
Ready to slice and serve!
Ready to slice and serve!

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves 6-8


  • olive oil
  • butter
  • 1 ready made pie crust
  • 4 large brown eggs
  • 1/2 cup original coconut milk
  • 1/2 vidalia onion, roughly chopped
  • 1 cup raw spinach, roughly chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon balsamic honey vinaigrette dressing
  • 1 cup shredded mozzarella
  • sea salt
  • fresh cracked pepper
  1. Preheat your oven to 425 degrees. Butter a round baking dish. Make sure the ready made pie crust is thawed completely. Unroll the pie crust and place in the round baking dish. With a fork, poke plenty of holes in the crust.
  2. Heat a medium skillet, add a bit of olive oil. When the olive oil heats up, add 1/2 of a vidalia onion and 1 cup of raw spinach, both roughly chopped. A pinch of salt will help the veggies soften up and release some liquids.
  3. When the onions are soft and translucent, add two cloves of minced garlic and 1 teaspoon of balsamic honey vinaigrette. Lower the heat and let all of that mingle while you mix the eggs.
  4. In a medium size bowl, crack four large brown eggs and add 1/2 cup of coconut milk. A little salt and pepper never hurt anyone.
  5. Now, to the raw pie crust in the round baking dish, add 1/2 cup of shredded mozzarella to the base.
  6. The veggies will be cooked down perfectly by now. Spread the veggies evenly on top of the mozzarella.
  7. Pour the egg mixture over the cheese and veggies.
  8. Sprinkle 1/2 cup of shredded mozzarella on the top and put in the oven for 15 minutes.
  9. After fifteen minutes, the quiche will be completely cooked through. I like the cheese on top to brown up and get bubbly, so I leave it in the oven, on broil, for an additional 5 minutes.


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    • Jean Bakula profile image

      Jean Bakula 5 years ago from New Jersey

      I wish I could reach through the screen a eat a piece of that quiche right now! Once I prepared one, and had an emergency and had to leave my house, with all the ingredients sitting in the pie crust. I came back about an hour later. I'm guessing maybe it's because the eggs got to room temperature, or because they had time to rest, because it was the fluffiest one I ever made.

    • Viqe Newman profile image

      Viqe Newman 5 years ago from Poasttown, Ohio

      Oooh! I've always wondered how to make them flluffier. I used to make ones that were a lot more fluffy, when I used real milk in the recipe. I no longer drink milk, so I substitute original flavor coconut milk. It works, but not nearly as well. Have you heard of any substitutes for milk that would work out better in a quiche? And thank you for the compliment. I'd gladly give you a piece! Haha =)

    • Jean Bakula profile image

      Jean Bakula 5 years ago from New Jersey

      My son is a vegetarian, he drinks soy milk. It may not change the taste of your dish much if you don't get vanilla or a flavored one. I just bought almond milk, but haven't tried that yet. How about powdered milk? Not sure though. Good luck with the recipe, looks great. I make a good Swiss cheese quiche with mushrooms.

    • profile image

      Toni 4 years ago

      I can attest to this delicious recipe. It was awesome!!!!!

    • Viqe Newman profile image

      Viqe Newman 4 years ago from Poasttown, Ohio

      Thanks, Toni! I tried the recipe you gave me for the asparagus quiche. I changed it around a bit and posted it on here. It was sooo fluffy!

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