Spinach, Caramelized Onion and Chevre Quiche with Potato Crust


Last week, we served this quiche for brunch.   Full of fresh spinach and dotted with chèvre, this quiche is grain-free and perfect served at breakfast, or with a salad for lunch.   Spinach is rich vitamin K, folate, beta carotene and manganese.   In lieu of a flour-based crust, this quich incorporates a crust of thinly sliced yukon gold potatoes.   The quich serves 6. To make Spinache & Chevre Quiche with Potato Crust, you’ll need:

spinach, caramelized onion and chevre quiche with potato crust

By Jenny Published: May 30, 2009

    Last week, we served this quiche for brunch.   Full of fresh spinach and dotted with chèvre, this quiche is grain-free and …


    • 8 Fresh Eggs from Pastured Hens
    • ¼ Cup Fresh Cream
    • 4 Cups Chopped Spinach
    • 4 Medium Yukon Gold Potatoes, sliced as thinly as you can manage
    • 2 Onions, Sliced Thinly
    • 2 Tablespoons Butter


    1. Heat butter in a cast iron skillet.
    2. Fry thinly sliced onions in butter until well caramelized.
    3. Remove onions from skillet, and remove the skillet from its heat source.
    4. Layer potatoes in the a circle on the bottom of the skillet and along the edges as though making a crust,set aside.
    5. Beat eggs and cream together until well blended.
    6. Add caramelized onions, chopped spinach and chevre to the egg and cream mixture.
    7. Pour the mixture into the skillet, over the thinly sliced potatoes.
    8. Bake quiche at 375 ° F for approximately 35-40 minutes until done.

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    What people are saying

    1. says

      Jenny, so crazy!! I was just about to post a side dish I made today. Sauteed Spinach with Carmalized Onion and Robiola Goat Cheese. I’m going to have to try this quiche. Looks so yummy and I still have goat cheese left. Thanks for the post!


      Check out Diana’s last post: My morning with Nehemiah.

    2. Deb says

      I just googled ‘chevre’ and found it is goat’s cheese. Please excuse my ignorance… is there more than one type of goat’s cheese. If so, which one to use: soft, firm, cream? Oh, and your ingredients list doesn’t mention it or say how much?

      I’d love to try this, with your help.

      Deb (Australia)

    3. says

      Looks delicious. How do you think this would taste with an unsweetened coconut crust? I’m always looking for ways to get more coconut in my diet, but I rarely bake.

      Check out Zeke’s last post: My Poor Yogurt.

    4. Jenny says

      Meghan – It really is perfect for Sunday mornings – so easy to make and so yummy!

      Zeke – I would omit the chevre if doing a coconut flour crust as I think the two flavors might compete. Other than that, it should be a good balance.

      Chevre is a semisoft, fresh cheese usually sold in little logs. I used 6 oz for this recipe and will edit the recipe accordingly. Nice catch!

    5. says

      Potatos instead of crust? Who’d a thunk it? It’s creative cooking! ‘Chevre’ is goat’s cheese? I feel so ignorant!

    6. says

      Wow, this sounds wonderful and we certainly eat a LOT of spinach around here. I’ll have to settle for my colby/jack cheese combination till I can get my hand on some chevre. In fact, I think I’ll make it tonight! (Now you’ve got me wondering what else I could substitute for the crust…potatoes are great! Instead of wheat-based bread, lately I’ve been getting packages of papadum from an Indian market I discovered, which are wonderful briefly tossed into a lightly oiled hot skillet to crisp them up. They are made of garbanzo bean flour instead of a grain, and you’ve got me wondering if I could do a crust with them and add a few mustard seeds and a pinch of curry leaf powder to the mix, hmmm…I’ll have to find some way that they wouldn’t scorch. )

    7. Holly says

      In the recipe, it doesn’t say how much cheese is needed. Is it just a “however much you’d like” kinda thing ? I don’t wanna overdo it, especially considering the tastes of my family members…

    8. Charlotte says

      It also doesn’t say what you are supposed to do with the cheese. Do you mix it in with the eggs?

    9. Sarah L says

      I caramelized a batch of onions two days ago. I picked up a bag of Yukon Golds at the market yesterday. I have two pints of cream that I got on a killer sale with no real idea of what to make with it… It guess I just have to try this recipe for dinner tomorrow!

    10. jenny says

      I’m not sure. This was one of the first recipes on the site, before meticulous testing. I believe it’s 4 oz.

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