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Spinach and Spring Onion Quiche

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This flavourful spinach and spring onion quiche is loaded with fresh, vibrant greens and nestled in a crispy homemade Kamut sourdough crust. A satisfying, hearty dish that’s perfect for brunch, lunch, or dinner!
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top down view of deep green spinach and spring onion quiche in a blue and white tart pan on a wooden surface
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Servings:8
Calories:312kcal
Equipment
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)
  • 5 large eggs
  • 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
  • ½ tsp salt
  • black pepper - (freshly ground)
  • 2 cups frozen spinach - (thawed and drained) 450 g/16 oz package
  • 6 spring onions - (or substitute ½ cup minced red onions or shallots)
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.
Author: Sarah | Grains & Greens Kitchen
Calories: 312kcal
Tried this recipe?Let me know how it turned out!