Food/ Recipes

The Best Crustless Quiche Recipe: French Onion Quiche

Crustless french onion and spinach quiche right out of the oven and ready for brunch. A marbled background with stencil plant drawings are on the side of the quiche.

After I made the French Onion Dip, I was so excited to try all kinds of recipes with the leftover french onion spread. Because I had like 24 eggs in the fridge, why not add it into a fabulous gluten free quiche.

Crustless french onion and spinach quiche right out of the oven and ready for brunch
Crustless french onion and spinach quiche right out of the oven and ready for brunch

I began the base of the quiche with a delightfully easy recipe by A Pretty Life In the Suburbs. With her base, you can add any veggies, cheese, meat, or whatever you have on hand, but for this incredible quiche, it will include just three additional ingredients – french onion spread, spinach, and asiago.

Hot Tip 1: You can make the french onion spread 1-2 days ahead of time. It’s delicious in the French Onion Dip and on sandwiches. If you’re making it a week in advance, you’ll need to freeze it!

Hot Tip 2: If you don’t have time to make the french onion spread, skip the french onion instructions and simply brown 1 sliced large onion for a few minutes. It won’t have the sweet flavor from the balsamic, but it will still be tasty.

Ingredients for the French Onion Quiche

Ingredients for the Quiche’s Base

  • 6 eggs
  • 1 cup milk (I used plain almond milk)
  • 1 cup cheese (grated asiago, gruyere, or swiss)
  • 2 tbsp parmesan cheese
  • salt & pepper to taste

Ingredients for the French Onion Quiche

  • 2 tbls French Onion Spread
  • 1-2 Cups Spinach

French Onion Spread Ingredients

  • 4 Large Onions (If you get the larger than life ones at Costco just use two.)
  • 1/4 tsp baking soda
  • 1 tbls brown sugar
  • 1/4 cup olive oil
  • 1-2 tbls vanilla fig balsamic vinegar
  • 1/2 cup water
All of the ingredients for the crustless french onion quiche from the bottom left there's a cup of shredded asiago, two handfuls of spinach, half a cup of french onion spread, parmesan, six organic brown eggs, one cup of almond milk, and a cheese grater
All of the ingredients for the crustless french onion quiche from the bottom left there’s a cup of shredded asiago, two handfuls of spinach, half a cup of french onion spread, parmesan, six organic brown eggs, one cup of almond milk, and a cheese grater

French Onion Spread Instructions

  1. Start with the onions. Remove the outer layer then thinly slice the onions. If you have a mandolin use the 3 mm to slice all of the onions. 
  2. Next, toss the onion slices in a large pot and add baking soda, salt, and brown sugar. Stir until the onions are fully coated in the mixture. Then rest at room temperature for 10 minutes. (This pulls the juices out so that the onions soften quite a bit.)
  3. On high heat, add the olive oil to the onions and stir. Cook and stir often until onions have reduced 75% and are golden. (This will start to look almost like a yellow curry paste.)
  4. Once the onions have reduced by 75%, lower the heat to medium. Continue to stir until it looks burnt 
  5. Deglaze the pan with Vanilla Fig Balsamic vinegar and just enough water to cover the bottom (I estimated a 1/2 cup in the ingredients). Stir the mixture. Reduce heat more until the onions are about the size of 1 cup 

French Onion Quiche Instructions

  1. Preheat your oven to 350 degrees.
  2. Whisk the milk, egg, cheese and salt & pepper in a large bowl.
  3. Stir in the spinach and french onion spread (or browned onions),
  4. Pour the egg mixture into an 10 in pie dish. Bake uncovered for about 45 minutes. Check to make sure the eggs are set. If it’s jiggly, continue to cook the mixture for another minute or two.
  5. Enjoy on it’s own or top with french onion dip or creme fraiche!
A slice of the crustless quiche that's made with asiago, spinach, and french onion spread is plated and ready to be served for brunch next to the rest of the quiche.
A slice of the crustless quiche that’s made with asiago, spinach, and french onion spread is plated and ready to be served for brunch next to the rest of the quiche.

How Long Does the French Onion Quiche Last

The quiche serves about 4-6 people. It will keep in the fridge for 3-4 days. You can also slice the quiche and freeze it as a meal prep. Quiche will last in the freezer for 3-4 months according to Eat by Date.

Make a Feast: Additional Sides to go with the Crustless Quiche

The quiche is delicious on its own, but if you’re having a large party at your house for brunch, you might want to add a few more sides and maybe another brunch entree.

This particular flavor has a great combination of savory and sweet. I’d pair it with some Thick Cut Bacon, make ahead homemade biscuits, and a bowl of fresh fruit.

What other entrees or sides would you pair with this sweet and savory quiche? I’d love to hear what recipes you would try with this!

French Onion Quiche

Brunch
By Tori Mason Serves: 4
Prep Time: 10 minutes Cooking Time: 45 minutes Total Time: 55 minutes

A delicious, easy quiche recipe with caramelized onion jam, gruyere, and spinach.

Ingredients

  • 6 eggs
  • 1 cup milk (I used plain almond milk)
  • 1 cup cheese (grated asiago, gruyere, or swiss)
  • 2 tbsp parmesan cheese
  • salt & pepper to taste
  • 2 tbls French Onion Spread
  • 1-2 Cups Spinach

Instructions

1

Preheat your oven to 350 degrees.

2

Whisk the milk, egg, cheese and salt & pepper in a large bowl.

3

Stir in the spinach and french onion spread (or caramelized onions)

4

Pour the egg mixture into a 10" pie dish. Bake uncovered for about 45 minutes. Check to make sure the eggs are set. If it's jiggly, continue to cook the mixture for another minute or two.

5

Enjoy on it's own or top with french onion dip or creme fraiche!

Notes

You can substitute the homemade french onion jam with a store-bought version or 3/4 cup of caramelized onions.

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: