Description
This Deep Dish Quiche recipe features a buttery store-bought pie crust filled with a savory custard of caramelized sweet onions, tender spinach, Gruyere cheese, and aromatic spices. Baked slowly to a creamy, set texture, this quiche is perfect for brunches or light dinners, delivering rich flavor and a satisfying texture in every bite.
Ingredients
Crust
- 2 store-bought pie dough rounds
Filling
- 1 lb. sweet onion, peeled and coarsely chopped
- 1/2 lb. frozen chopped spinach
- 6 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1 3/4 cups heavy cream, room temperature
- 1/4 tsp Kosher salt
- 1/2 tsp ground white pepper
- 1/4 tsp nutmeg
- 4 ounces Gruyere cheese, grated
- 2 tbsp cooking oil (for sautéing onions)
Instructions
- Prepare the Pie Dough: Place the two pie dough rounds stacked one on top of the other, then roll them out to fit a 9-inch springform pan, covering the bottom and sides without overlapping the edges. Use a fork to poke 15 holes in the dough bottom and sides to prevent bubbling.
- Chill the Crust: Refrigerate the lined springform pan for 20 minutes up to 1 hour to set the dough before baking.
- Blind Bake the Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans for even baking. Cover crust edges with foil to avoid over-browning. Bake at 375°F for 15 minutes, then remove weights and parchment. Let the crust cool completely.
- Cook the Onions: Heat 2 tablespoons of oil in a large saucepan over medium-low heat. Add chopped onions and cook gently for 15-20 minutes until translucent and lightly golden. Transfer to a heatproof bowl to cool.
- Sauté the Spinach: Using the same pan, add frozen chopped spinach and cook until softened and moisture evaporates. Press spinach in a fine mesh strainer to remove excess liquid, then combine with cooled onions.
- Preheat Oven and Prepare Pan: Reduce oven temperature to 325°F. Line a rimmed baking sheet with parchment and place the springform pan on it to catch drips.
- Mix Custard Base: In a large bowl, whisk eggs, whole milk, heavy cream, Kosher salt, white pepper, and nutmeg until well combined.
- Combine Filling with Custard: Add half of the onion and spinach mixture and half the grated Gruyere cheese to the egg mixture, stirring gently to combine.
- Assemble the Quiche: Remove foil from crust edges temporarily. Sprinkle the remaining half of the Gruyere cheese in the bottom of the crust, then spread the remaining onion and spinach mixture on top. Pour the egg custard over the filling. Replace the foil over crust edges to prevent over-browning.
- Bake the Quiche: Place the springform pan on the prepared baking sheet in the oven and bake for 1 1/2 to 2 hours, or until a knife inserted in the center comes out clean. The quiche will still be soft but will firm as it cools.
- Cool and Serve: Let the quiche cool at least 15 minutes before carefully removing the springform ring. Serve warm or at room temperature.
Notes
- Blind baking the crust with weights prevents sogginess and ensures a crisp bottom.
- Using room temperature eggs and dairy helps with a smoother custard texture.
- Pressing excess liquid from spinach avoids a watery filling.
- Slowly caramelizing onions enhances the natural sweetness and depth of flavor.
- Covering crust edges with foil during baking prevents over-browning and burning.
- Allowing the quiche to rest after baking lets it set perfectly for clean slices.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
