Provider Farm

From our fields, for your family

Spinach and carmelised onion quiche

Super easy to put together. Make it crustless or whip up a crust or just use a prepared crust. Throw in what ever vegetables you have on hand.
  • 1 pie crust (or omit if crustless)
  • 1 tablespoon olive oil
  • 2 onions, thinly sliced
  • 4 large eggs
  • 1-1/4 cups milk
  • Pinch ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup cheese of your choice or combo (cheddar, jack and feta are all good), or leave out
  • 10 oz. spinach, washed and spun

Preheat oven to 400 degrees. If using a crust, bake on center rack until fully cooked and lightly golden, between 10-15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Set aside and turn oven down to 325 degrees.
Heat oil in a small saute pan over low heat. Add onions and cook stirring regularly until soft and dark brown, about a half hour. Do not try to speed up this process of caramelizing. Prepare your crust, clean out a kitchen cabinet, or wash and prep your CSA share for the week while they cook. When they are done, add your spinach and cook until no water is left in your pan and spinach is well wilted.
In a medium bowl, whisk together eggs, milk, nutmeg, salt and cayenne pepper.
Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven). Spread onion and spinach over bottom of cooked crust, then sprinkle grated cheese over top. Pour egg mixture over top.
Bake at 325 degrees for 50-55 minutes until custard is set and top is lightly golden.

Credit: with changes by Kerry