I have yet to bake a pie or quiche crust perfectly. I consistently don’t roll a big enough circle, leaving big gaps in the edge. But they always taste great, so I’m not that concerned. I used leftover onions from this recipe, which saves a lot of time. I also couldn’t find a pre-made shell in our local grocer, so I made this recipe from Rachel Allen and it was quick and easy.
Spinach and Caramelized Onion Quiche with Feta Cheese
Cook Time: 60 minutes
Yield: 1 9-inch quiche
- 1 quiche shell, pre-baked as directed on package
- 2 tablespoons oil
- 1 tablespoon butter
- 3 onions, thinly sliced
- 1 tablespoon sugar
- 1 bag spinach leaves
- 3 large eggs
- 2 egg whites
- 1 cup milk
- 5 oz feta, crumbled
- Bake the quiche shell as directed on the package. I prefer the blind-bake method outlined here.
- In a large skillet, melt the butter and oil over medium-high heat. Add the onion and sugar, and cook until onions are soft and dark brown, about 20 minutes. Add the spinach and cover. Reduce heat to medium, and cook until spinach is fully melted. Spread spinach and onions over the baked quiche crust.
- In a separate bowl, mix the eggs and milk; beat with a fork until eggs are completely incorporated. Add cheese, then pour over spinach. Bake at 350° F until set in the center. About 30-45 minutes. Let cool slightly; then serve.