Caramelized Onion and Spinach Quiche

Brynie Greisman Brynie Greisman
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Caramelizing the onions adds a natural sweetness to this quiche. The custardy texture and flavor mimic a dairy quiche. It’s so good, we even ate it cold!

1h 45m 8
Easy Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Wheat

Directions

Prepare the Filling

  1. Heat oil in a large frying pan.

  2. Add onions and sauté over medium-low flame for one hour, stirring occasionally. Add the garlic and sauté two to three more minutes, turning up the heat for the last minute.

  3. Fifteen minutes before the end, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  4. Remove the onions from the heat and add the spinach and seasoning. Mix together well. Pour into the pie crust.

Prepare the Custard

  1. Whisk coconut milk, eggs, and seasonings together and carefully pour over the onion layer. Garnish with chives if desired.

  2. Bake for 40 to 45 minutes, or until done. Let sit for a few minutes to set before serving.

Credits

Notes:

If using your own pie dough, I recommend making this in a greased Pyrex round dish.

Description:

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

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2 Comments

Chana Rivkie •
Leeba Dinovitz •

Do you use the top creamy part or the whole can?

Raquel Malul Kosher.com Team •
Reply to Leeba Dinovitz

The whole can