Spinach and Spring Onion Quiche (Sourdough Kamut Crust)
This flavourful spinach and spring onion quiche is loaded with fresh, vibrant greens and nestled in a crispy homemade sourdough Kamut crust. A satisfying, hearty dish that’s perfect for brunch, lunch, or dinner!
Spring is finally in full swing and each year, I’m more aware of the healing power of green therapy. As the earth come back to life, there is green erupting everywhere. But it’s not just green—it’s spring green. Unmatched in its vibrancy, it brings a sense of relief that makes me feel very primal, powerful and ready to take on life. You know, at least until the first pollen flies by.
The offering today is a celebration of my favourite colour: a quiche that’s jam packed with dark green spinach leaves and the outrageously fresh green of spring onions. Nestled into a creamy bed of eggs, milk and cheese and tucked into a glorious golden, flaky crust, this quiche is the epitome of springtime meals. It comes together super fast, keeps in the fridge, travels well and can be enjoyed both hot and cold. I like serving it with a fresh, crunchy side salad but it also makes for a great lunch on its own.
Why you’ll love this Spinach and Spring Onion Quiche
Quick weeknight dinner If you have a pie crust in your fridge, ready to go, this recipe comes together super quick. With frozen spinach, it’s as easy as thaw, roll, grate, mix, pour and bake.
Pantry staples Keeping the ingredients list simple means that you probably have everything you need to make this quiche in your kitchen right now. It’s the sort of dinner you can put together if you failed to plan ahead. If you have a disc of pie dough in your fridge and spinach in the freezer you’re halfway there.
Meal prep friendly I’m not the meal prepping type, but I am the type who enjoys a dinner with a built in future lunch option. Leftovers keep beautifully in the fridge, they travel well in lunch boxes and they’re both great hot and cold.
Flexible This is the kind of recipe that takes well to substitutions. I’ve been switching dairy and non-dairy milks, used different cheeses and onions, fresh or frozen spinach and it always comes out perfect.
Ingredient Notes and Substitutions
Pie dough My personal favourite for quiche of any kind is a sourdough discard pie crust made with freshly milled Kamut. It makes the flakiest crust I know and the crunch and flavour of Kamut go so well with savory pies! Being sourdough means that the dough gets better during its time in the fridge and then it’s just grab and go when it’s time to bake. If you don’t have a sourdough starter or don’t fancy it, any pie dough or short crust recipe you love can be used instead. Store-bought dough or puff-pastry will also work!
Spinach Fresh or frozen, it’s up to you! Using thawed out frozen spinach makes this recipe super quick. I defrost my spinach in the microwave while I roll out the dough and grate the cheese. It really couldn’t be simpler. Of course, wilting down fresh spinach doesn’t require a lot of time either. Whichever you choose, make sure to drain and/or squeeze out your spinach so the filling doesn’t get too watery.
Spring onions Also called green onions or scallions. Their aroma is light but sharp. Red onions or shallots are a good replacement. If using regular white onion, I’d consider caramelizing them in a little butter or olive oil first.
Cream cheese I have used plain, herbed, dairy or non-dairy cream cheese and never ran into any issues. Use what you love and/or have on hand!
Cheese The recipe calls for both grated cheese and grated Parmesan cheese. If you’re low on one, substitute with more of the other or go all in with either one. A mature Cheddar works great but Swiss cheese is also delightful.
Tools You May Need
Tart pan 32 cm/12-inch (a 23 cm/9-inch deep dish pie dish should also work, but I haven’t tested it yet)
Box grater for grating cheese
Rolling pin for rolling out pie dough
How to Make Spinach and Spring Onion Quiche
01
Preheat the oven to 200°C (400°F). Roll out your pie dough and fit it into a 32 cm/12-inch tart pan. Prick the crust with a fork a few times to prevent bubbling.
02
(If using fresh spinach, wilt it down in a large pan over medium-low heat. Set aside to cool slightly and remove with a slotted spoon to leave behind any excess water.)
In a medium bowl, whisk together the milk and cream cheese until smooth. Add the eggs, salt, and pepper, and whisk until fully combined. Stir in the spinach and spring onions, ensuring they’re evenly coated.
03
Add the grated cheese and mix well. Pour the filling into the prepared crust and spread it evenly.
04
Bake for 40-45 minutes, or until the crust is golden and the filling is set and slightly domed in the center. Let cool on a wire rack for 10 minutes before serving.
Store any leftovers in the fridge, covered, for up to 3-4 days.
Tips
for Baking Better Quiche
- Once thawed, squeeze out the spinach with your hands to remove any excess water. If the filling get’s too watery you might end up with a soggy crust.
- If you lined the pan with the pie dough but are not quite ready to bake, cover and transfer the pan into the fridge to chill the crust. It will hold it’s shape better and won’t shrink during baking that way.
- I know it’s hard to rest the quiche once it’s finished baking. We all want to get dinner on the table, right? However, resting the quiche gives everything time to settle. This way the crust won’t fall apart when you lift the slices out of the pan and you won’t burn your mouth on piping hot quiche. It’s a win win deal.
How to Serve Spinach and Spring Onion Quiche
I enjoy a crunchy, well dressed salad with my quiche. It pairs well with whatever is in season, from spring greens in honey mustard, summery tomato and feta salad, to an autumnal radicchio and walnut combination. Or serve with your favourite veggie slaw.
It is also great served cold from the fridge, if you’re into it. (I am.) Alternatively, it will stand up well to travelling in a lunch box and being enjoyed at room temperature in your favourite picknick spot, beach or (let’s be honest) desk at work.
If you baked ahead of time, reheat the whole quiche in the oven, covered with foil, at 175°C (350°F) for 25-35 minutes (or until heated through).
How to Store
Leftovers keep well in the fridge, covered or wrapped, for up to 3-4 days.
I honestly haven’t tried freezing quiche yet, so I can’t speak as to the results. My guess is that the texture will not be as great after defrosting. (Feel free to leave a comment down below if you have experience with freezing quiche! Is it worthwhile?)
Variations
- Caramelize shallots, red or white onions for an elegant twist. Deglaze with a splash of white wine and add a pinch of fresh or dried thyme. If using, wilt down fresh spinach in the same pan.
- If you prefer a quiche with a more cozy, well-rounded softness, use grated cheddar as the only cheese (either mild or mature). Swiss cheese and Parmesan bring that grown-up zing, with a more complex, sharp flavour.
- Choose a flavoured cream cheese for a fun twist! I like herbed ones with chives or with added tomato and paprika.
- If you like garlic, add a crushed clove or two! You can add it raw to the milk and egg mixture or cook it down with the spinach if using fresh. If you’re lucky enough to have oven roasted garlic on hand, three to four cloves of that will add a lot of umami!
More from the Grains & Greens Kitchen
Loved this quiche? Share it with friends, rate the recipe below, and don’t hesitate to drop any questions or thoughts in the comments—happy baking!
Spinach and Spring Onion Quiche
Equipment
- 32 cm/12-inch Tart Pan - (32 cm/12-inch)
- Box Grater
- rolling pin
Ingredients
- 1 Easiest Sourdough Pie Crust - (made with Kamut flour, see notes below)
- 6 tbsp cream cheese - (plain or flavoured, dairy or non-dairy) 85 g
- ⅓ cup milk - (any dairy or plant-based milk)
- 2 cups frozen spinach - (thawed and drained) 450 g/16 oz package
- ¾ cup grated cheese - (Cheddar or Swiss) ~85 g
- ¼ cup grated Parmesan cheese - (or use more of your grated cheese of choice) ~30 g
- 6 spring onions - (or substitute ½ cup minced red onions or shallots)
- ½ tsp salt
- black pepper - (freshly ground)
Instructions
- Preheat the oven to 200°C (400°F). Roll out your pie dough and fit it into a 32 cm/12-inch tart pan. Prick the crust with a fork a few times to prevent bubbling.
- If using fresh spinach, wilt it down in a large pan over medium-low heat. Set aside to cool slightly. Remove the spinach with a slotted spoon to leave behind any excess water.
- In a medium bowl, whisk together the milk and cream cheese until smooth. Add the eggs, salt, and pepper, and whisk until fully combined. Stir in the spinach and spring onions, ensuring they’re evenly coated. Add the grated cheese and mix well. Pour the filling into the prepared crust and spread it evenly.
- Bake for 40-45 minutes, or until the crust is golden and the filling is set and slightly domed in the center. Let cool on a wire rack for 10 minutes before serving.
Notes
- As a base, I recommend my Easiest Sourdough Pie Crust Recipe, using freshly milled Kamut flour (or store-bought whole grain Kamut flour). You could easily use any other pie crust recipe you love (store-bought or homemade) or use a sheet of puff pastry.
- Once thawed, squeeze out the spinach with your hands to remove any excess water.
- If you’re done draping the pie dough into the pan but are not quite ready to bake, cover and transfer the pan to the fridge to chill the crust.
- Resting the finished quiche gives everything time to settle. This way the crust won’t fall apart when you lift the slices out of the pan and you won’t burn your mouth on piping hot quiche.
- Store any leftovers in the fridge, covered, for up to 3-4 days.
Recipe FAQs
