Onion, Spinach, Tomato, + Parmesan Quiche

November 26, 2018

This Onion, Spinach, Tomato, + Parmesan Quiche is the epitome of a savory tart that comes warm, tender, and wrapped in a beautifully crisp crust infused with rosemary + whole wheat flavor. The perfect breakfast, brunch, or dinner dish on any given day.

Onion, Spinach, Tomato, + Parmesan Quiche

Hey ya’ll! We’re finally in the clear from Thanksgiving and it’s time to focus on the next big holiday, which is fast approaching—Christmas!

Of course, you know that gifts take up a whole lot of time, money, and planning; but have you thought about the food you’ll make? Honestly, Christmas for most families are much like Thanksgiving—filled with an array of savory and sweet choices. Personally, I enjoy keeping things a bit simpler and intimate with a nice, big breakfast and dinner with a main meat item and a few sides.

Onion, Spinach, Tomato, + Parmesan Quiche

I don’t know about you, but the drinks seem to be the main star for Christmas. The eggnog, hot chocolate, milkshakes, punches, and cocktails—all are just too delicious not to highlight, right?

This year, I plan on enjoying a few of these drinks and making them Vegan to challenge my creativity. So, be on the look out for these amazing drinks on Orchids + Sweet Tea for the month of December.

In the meantime, we’ve got you covered on amazing savory and sweets, especially with this Quiche recipe. Looking for an awesome Vegan option for the Holidays? Check out our array of choices in our Vegan Archives.

If you have a sweet tooth like I do, then the following sweet recipes will fully satisfy you with every bite:

Soft Oversized Crinkled Sprinkle Sugar Cookies

Mini Salted Caramel Apple ‘Pie’ Galettes

Cheesecake Tart with Orange + Cranberries

Gingerbread Apple Cranberry Vegan Pie

Soft + Crisp Crinkled Butterscotch Cookies

Lemon Tart with Strawberries + Mint

Perfect Dairy-Free Chocolate Chip Cookies

Delicious Homemade Classic Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Gingerbread Cinnamon Rolls

S’mores Ice Cream

Onion, Spinach, Tomato, + Parmesan Quiche

Of course, you can’t have sweet without savory, so don’t forget to look at our Good Eats Archives for some awesome recipes!

Now, back to the Holidays! Have you been busy with putting together your Christmas tree yet? Quick confession—I’ve put up our tree since the beginning of November. Haha. I know. And don’t be alarmed, this is has been something pretty common this year. I’ve read so many articles about people choosing to begin the Holiday celebration early and it just shows that there really aren’t any rules to when and how you begin.

Granted, I still have a few ornaments to get for our big tree (our theme has switched this year!), but I’m super excited to get everything up and running—lights and all.

OK, so this recipe is my first time trying Quiche and I must say that I am hooked. It’s such a perfect “one-meal” dish and I’ definitely making this again on Christmas morning, perhaps with a cup of hot chocolate or something. Seriously, quiche is such a great dish that is full of flavor and can be completely customized with whatever ingredients you prefer. Think of it like an omelet on top of a tart crust. Yum.

Onion, Spinach, Tomato, + Parmesan Quiche

By the dictionary’s definition, Quiche is a baked flan or tart with a savory filling that is thickened with eggs. But to be honest, this is a popular dish within French cuisine, which can be served either hot or cold.

Surprisingly, you have a range of ingredients that can be added to the filling such as egg and cheese (the most popular!), meat, seafood, or veggies. Hmmmm. Sounds delish!

But did you know that Quiche was originated in Germany is derived from the word that means cake? Yes, I know. Crazy, right? Of course, there is so much history with this dish and you can find out more fun facts here.

Onion, Spinach, Tomato, + Parmesan Quiche

Now, let’s dig right into this recipe, shall we?

To Make Rosemary Wheat Crust:

In a large bowl, add whole wheat flour, pastry flour, 1 tsp dried rosemary, and sea salt, whisking until well combined. Add cubed butter and using a pastry blender, cut butter into flour mixture until it resembles “peas”.

Slowly add Almond milk to the dough until it clumps together and is not too wet.

Using your hands, form dough into a nice ball and wrap with plastic wrap. Refrigerate for at least 1 hour.

Once fully chilled, remove from the refrigerator and place on a flour surface, rolling the dough out forming a large circle (about 1 inches). Then gently lift dough unto a 9-inch tart pan and lightly press down until fully fitted. To remove excess dough on tops, slowly roll your rolling-pin atop pan (an easy trick!) or remove the pieces with your fingers.

Preheat oven to 375 degrees Fahrenheit.

Before adding crust to oven, poke small holes into crust to ensure that it cooks through thoroughly and doesn’t bubble up. Then add baking beads atop the crust (keeps things flat!) and bake for 15-20 minutes until golden brown and crisp.

Remove from oven and let cool. Be sure to remove baking beads.

For Quiche Filling:

In a medium saucepan, melt butter and add onions and bell peppers and cook for 3-4 minutes, until fragrant and translucent. Remove from heat and set aside.

In a separate large bowl, whisk together eggs, spinach, and parmesan until well incorporated. Add sautéed onions and mix together. Season with black pepper, smoked paprika, and sea salt.

Pour egg mixture onto tart crust, evenly spreading it.

Top mixture with sliced tomatoes and sprinkle with dried parsley generously.

Bake for 20-25 minutes until lightly brown and crust is fully golden.

Once cooked, remove from oven and let cool for 5 minutes. Sprinkle extra Parmesan, if desired. Slice and enjoy!

Bon Appetite!

Onion, Spinach, Tomato, + Parmesan Quiche

Onion, Spinach, Tomato, + Parmesan Quiche

Onion, Spinach, Tomato, + Parmesan Quiche

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves: 1 Large Tart
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Ingredients

For Crust:

  • 1 1/4 cup whole wheat flour (I used Bob's Red Mills)
  • 1/2 cup fine pastry flour (I used Bob's Red Mills)
  • 1/2 cup unsalted butter, cold + cubed (That's 1 stick!)
  • 1 tsp dried Rosemary leaves
  • 1/4 tsp sea salt
  • 1/3 cup Almond milk, cold (Can also use cold water instead!)

For the Filling:

  • 1/2 medium purple onion, chopped
  • 1 medium bell pepper, diced
  • 3/4 cup spinach, chopped
  • 1 cup plum tomatoes, halved
  • 4 large organic eggs
  • 1/3 cup Parmesan, shredded
  • 1/4 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1-2 Tbsps dried parsley

Instructions

To Make Rosemary Wheat Crust:

  • In a large bowl, add whole wheat flour, pastry flour, 1 tsp dried rosemary, and sea salt, whisking until well combined. Add cubed butter and using a pastry blender, cut butter into flour mixture until it resembles “peas”.
  • Slowly add Almond milk to the dough until it clumps together and is not too wet.
  • Using your hands, form dough into a nice ball and wrap with plastic wrap. Refrigerate for at least 1 hour.
  • Once fully chilled, remove from the refrigerator and place on a flour surface, rolling the dough out forming a large circle (about 1 inches). Then gently lift dough unto a 9-inch tart pan and lightly press down until fully fitted. To remove excess dough on tops, slowly roll your rolling-pin atop pan (an easy trick!) or remove the pieces with your fingers.
  • Preheat oven to 375 degrees Fahrenheit.
  • Before adding crust to oven, poke small holes into crust to ensure that it cooks through thoroughly and doesn’t bubble up. Then add baking beads atop the crust (keeps things flat!) and bake for 15-20 minutes until golden brown and crisp.
  • Remove from oven and let cool. Be sure to remove baking beads.

For Quiche Filling:

  • In a medium saucepan, melt butter and add onions and bell peppers and cook for 3-4 minutes, until fragrant and translucent. Remove from heat and set aside.
  • In a separate large bowl, whisk together eggs, spinach, and parmesan until well incorporated. Add sautéed onions and mix together. Season with black pepper, smoked paprika, and sea salt.
  • Pour egg mixture onto tart crust, evenly spreading it.
  • Top mixture with sliced tomatoes and sprinkle with dried parsley generously. 
  • Bake for 20-25 minutes until lightly brown and crust is fully golden.
  • Once cooked, remove from oven and let cool for 5 minutes. Sprinkle extra Parmesan, if desired. Slice and enjoy!
  • Bon Appetite!

Tips & Tricks

For storage: Can be tightly sealed + refrigerated for 3-4 days. Also, can be frozen for up to 4 months and re-heated in the oven when ready to use. 

DID YOU MAKE THIS recipe?

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Onion, Spinach, Tomato, + Parmesan Quiche.

ORCHIDS + SWEET TEA

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    • Thanks os much, Shashi! The Rosemary definitely adds a nice taste to the crust and the entire dish! So good!

  1. This quiche is just loaded with goodness! perfect for the holidays when the kids come home! We just love quiche! Thanks for sharing!