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Spinach, Caramelized Onion and Gruyere Quiche
with mixed greens salad

Active: 35 Total: 55

We've reached way back to one of our very earliest meals to bring you this savory quiche. This updated version features sweet caramelized onions, nutty Gruyere, and fresh spinach.
Smarts 1: Onions can take time to caramelize. Either prep them ahead of time or start them first and prep the rest of the meal as they cook.
Smarts 2: You may end up with more egg mixture than you need here, depending on the size of your pie crust. If you have quite a lot left, consider making a second quiche to freeze for later. Extra sausage and mushrooms from Wednesday's salad make a great filling.



Spinach, Caramelized Onion, and Gruyere Quiche:
  • Prepared pie crust, frozen - 1
  • Onions, medium - 1 , chopped
  • Cheese, Gruyere - 3 oz , shredded (sub Swiss)
  • Butter - 1 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Thyme leaves, fresh - 2 tsp
  • Eggs - 4
  • Half and half - 1 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Nutmeg, ground (opt) - 1/8 tsp
  • Baby spinach - 5 oz
Mixed Greens Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Mixed greens - 6 oz (sub any salad greens)


  1. Pie crust - (If prepping right before cooking, get oven heating first.) Defrost pie crust according to package directions.

  2. Onions / Cheese - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Caramelize onions - Heat a large skillet or Dutch oven over medium heat. Add butter and first portion of cooking oil. When butter is melted and small bubbles have formed, add onions with a dash of salt. Saute, stirring frequently, until onions are golden and caramelized, 12 to 14 minutes. If at any point the pan looks dry, add a splash of water. (Can be done up to 5 days ahead)

  4. Make dressing - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil slowly while whisking. Once thoroughly combined, season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  5. Thyme - Pull leaves off of stalks. (Can be done up to 3 days ahead)

  6. Eggs - Whisk eggs together with half and half, salt, pepper, and nutmeg (if using) until well combined.

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  1. Heat oven to 400 F / 204 C degrees.

  2. Use a fork to poke pie crust all over the bottom and sides. Transfer to heated oven and bake for 10 minutes to get crust started cooking.

  3. Heat a large, oven-safe skillet with second portion of cooking oil over medium heat. Add spinach to heated oil and saute until just wilted, 3 to 4 minutes. Stir in thyme leaves and cook for 1 minute more. Season with a pinch of salt and remove from heat.

  4. Remove pie crust from oven.

  5. Assemble quiche by covering the bottom of the crust with cheese. Top with spinach and caramelized onions. Pour egg mixture over spinach, leaving some space at the top of the crust (you may not need all of the filling).

  6. Return quiche to the oven and bake until the filling is golden brown and just set in the middle, 18 to 25 minutes, depending on the size and thickness of the quiche. (If the crust starts to get too brown towards the end of cooking, cover it lightly with a piece of foil.)

  7. While quiche bakes, place mixed greens into a large serving or mixing bowl and toss with dressing (add a bit at a time until it is dressed to your liking). Reserve any extra dressing for serving.

  8. Serve slices of quiche with salad on the side. Enjoy!



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