Spinach and onion Quiche (No cream added!)
Servings Prep Time
5people 15minutes
Cook Time Passive Time
1hr 30 30minutes
Servings Prep Time
5people 15minutes
Cook Time Passive Time
1hr 30 30minutes
Ingredients
Instructions
  1. Pre-heat oven to 350 degrees. Roll out the pie crust to roughly a 11 inch circle and then fit into a 9 inch tart pan or cake pan. If there are any crack just use your fingers to press the dough together and seal the cracks. Trim away any excess dough. Refgeriate the dough for 30 minutes.
  2. Line the dough with parchment paper and fill with pie weights or beans. Bake for 20 minutes, then remove the parchment paper and beans, and bake for an additional 15 minutes or till the crust is lightly brown. Let the crust cool.
  3. Heat a saute pan on medium heat, add the olive oil then add the chopped onions. Add a pinch of salt to the onions and cook till nicely browned. About 5 minutes. Add the chopped spinach, chili flakes, salt and pepper. Give everything a good stir. Saute till the spinach is wilted and the mixture is dry. Taste to make sure the spinach is seasoned well, otherwise the quiche will be bland. Turn off the heat and let the mixture cool.
  4. In a medium bowl whisk together the milk, yogurt, eggs, salt, and pepper.
  5. Sprinkle 1/4 cup of cheese over the crust. Then evently spread the spinach and onion filling . Sprinkle the remaining cheese and pour the egg mixture over the pie crust.
  6. Line a baking tray with foil, place the tart pan over it. Put the quiche in the oven and bake for 35 to 45 minutes or till the quiche is set with a slight jiggle in the middle. Remove the quiche and let it cool for at least 30 minutes.
  7. Serve quiche warm or at room temerature. Enjoy!
Recipe Notes

Recipe adapted from thekitchn.com