I love a good healthy quiche recipe and this Easy Healthy Breakfast Quiche with Onions and Spinach is one of my favorites to make in the spring. Made with a delicious homemade pie crust, this is a great way to use up any seasonal vegetables for an easy breakfast quiche recipe the whole family will love.
This quiche has caramelized onions, spinach, and an herbed goat cheese spread that adds delightful flavor for your #meatlessmonday or everyday vegetarian consideration. Scroll down to see how we make it and get the recipe card to print and save today.

Why You’ll Love This Classic Quiche Recipe
As with any delicious breakfast quiche recipes, what makes this stellar is the homemade crust. It’s buttery pie crust that’s baked till golden brown is the perfect vehicle for your quiche filling. This easy spinach quiche recipe is also super adaptable and is perfect to make ahead for the next morning. I love that I can swap out whole eggs for egg whites in my egg mixture to pump up the grams of protein per serving. I also love having leftover quiche on hand of easy, elegant lunches at home. Serve individual slices of your homemade vegetable quiche with a simple side salad. This truly is a great recipe for breakfast, lunch, or dinner.
Ingredients for the Perfect Breakfast Quiche
This is one of those homemade breakfast quiche recipes that is super simple to assemble and is full of healthy ingredients. Here is what we’ll need to make this easy quiche recipe:
- Prepared Pie Crust: I have a homemade pie crust recipe that I’m working on and it’s so amazing. But for this recipe, let’s lean into the frozen pie crust we can pick up at the grocery store. My favorite brand for a flaky pie crust is DuFour which can be found at Whole Foods.
- Eggs plus egg yolks: We’ll use two large eggs and two egg yolks here for our egg custard. This creates a very creamy custard that is absolutely delicious in this quiche.
- Whole Milk and Heavy Cream: To help add to the creamy texture of our traditional quiche, we’ll use a mix of whole milk and heavy cream when whipping up our egg mixture.
- Hot Sauce: If you’ve not added hot sauce to your custard for your quiche, this is a wonderful opportunity to give it a try. A few dashes of your favorite hot sauce is all you need to add just a hint of spice and warmth to the custard for your vegetarian quiche.
- Fresh Spinach: We love adding in fresh spinach from our weekly CSA box. This is also a great opportunity to mix in any other seasonal greens or fresh veggies you have on hand. I like to swap out the spinach for kale when we get a bunch in our box or chard. Fresh greens will cook down and wilt in the process which is good. It’s a great way to use up a bunch of greens and is the best way to get in more veggies in our daily diet.
- Yellow Onion: I love caramelizing the onion for this quiche. The slow cook on the onions releases their natural sugars producing a depth of flavor that is unparalleled in this quiche. To get a head start on the meal prep for this quiche, I start with cooking the onions first.
- Fresh Herbs: Fresh herbs like chives, green onions, thyme, and parsley are great to add to this quiche. I particularly love adding them to the cheese mixture, especially if using a soft cheese like goat.
- Montrachet Goat Cheese: This is a creamy and tangy cheese that works beautifully in this quiche. If you’re not a fan of goat cheese, you can use grated gruyere cheese or shredded cheddar cheese,
- Herbs de Provence: I will mix in a bit herb de Provence into the goat cheese to help give flavor to the cheese layer of this quiche. If you’re swapping out the goat cheese for a different cheese, you may want to hold off on including this.

How to Make This Healthy Breakfast Quiche Recipe
What’s great about healthy recipes like this breakfast quiche is that you can prep it ahead of time and enjoy it the next day. To make this delicious quiche, we’ll starting by heating a tablespoon of unsalted butter and a tablespoon of olive oil over medium-low heat in a large skillet. Add in your onions and caramelize them, stirring occasionally, until they are soft and golden brown—about 15 minutes. Set aside to cool.
Meanwhile, preheat your oven to 350 degrees Fahrenheit and begin to prep your custard by whisking together your eggs, egg yolks, salt, pepper, 3/4 cup milk, heavy cream, and hot sauce. Whisk vigorously until foamy. Set aside.
Remove thawed pie dough from packaging and, on a lightly floured surface, use a floured rolling pin to roll out into a 12-inch round. Place in your 9-inch pie dish and layer a round sheet of parchment paper on top. Top pie shell with pie weights (or dried beans or rice). Use a fork to stamp or crimp the edges of the crust. Blind bake the pie crust in the oven about 10-15 minutes until the edges just begin to golden. Remove to cool slightly. Remove pie weights and discard parchment.
While the crust cools, prep the herbed goat cheese by stirring together the goat cheese, the herbs de Provence and the chopped parsley & chives. Add in your tablespoon of half & half to create a creamy goat cheese spread and season with a pinch of kosher salt & pepper to taste.
Now, to assemble your quiche! First, spread the layer of herbed goat cheese on the bottom of your par-baked pie crust. Next, evenly spread the layer of caramelized onions and spinach. Then, pour your egg custard over to cover the vegetables and goat cheese. Bake your quiche for 40-50 minutes until the custard has set but still has a slight wobble to it. This will yield a silky, creamy custard—a quintessential characteristic of a quiche.
Allow to cool slightly and serve on your favorite pie plate or serving platter.
More Quiche Variations to Enjoy
If this is your first time making quiche, you’re in for a treat! This healthy breakfast quiche recipe is one you’ll make time and again. Once you’ve got the custard and pie crust elements mastered, it’s easy to make a variety of quiche recipes using a variety of simple ingredients. Here are a couple of variations I love to make:
- Saute red peppers or a green bell pepper with mushrooms and spinach. Add to the egg mixture then follow all steps above to make a delicious vegetable forward quiche.
- If wanting to add a little meat to the mix, crisp up your favorite turkey bacon or pork bacon. Chop it up into small pieces then add to the bottom layer of your quiche. Diced ham works well for a Quiche Lorraine too.
- Want to try a gluten free option? Using hash browns instead of a classic pie crust. The crunchy, crispy potatoes will work nicely for an easy crustless quiche variation.
For more amazing breakfast and brunch ideas, check out my collection of recipes here.

Healthy Breakfast Quiche with Caramelized Onions and Spinach
Ingredients
- 1 medium onion thinly sliced
- 3 cups chopped fresh spinach
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 large eggs + 2 egg yolks
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- a few dashes of your favorite hot sauce
- 6 oz Montrachet goat cheese
- 1/2 tsp dried herbs de Provence
- 1/4 cup chopped chives & parsley
- 1 tablespoon half & half
- Pinch of kosher salt & black pepper
- 1 prepared pie crust
Instructions
- Heat a tablespoon of unsalted butter and a tablespoon of olive oil over medium-low heat in a large skillet. Add in your onions and caramelize them, stirring occasionally, until they are soft and golden brown—about 15 minutes. Set aside to cool.
- Meanwhile, preheat your oven to 350 degrees Fahrenheit and begin to prep your custard by whisking together your eggs, egg yolks, salt, pepper, milk, cream, and hot sauce. Whisk vigorously until foamy. Set aside.
- Remove thawed pie dough from packaging and, on a lightly floured surface, roll out to a 12-inch round. Place in your pie dish and layer a round sheet of parchment paper on top and top with pie weights (or dried beans or rice). Use a fork to stamp the edges of the crust. Bake the pie crust in the oven about 10-15 minutes until the edges just begin to golden. Remove to cool slightly. Remove pie weights and discard parchment.
- While the crust cools, prep the herbed goat cheese by stirring together the goat cheese, the herbs de Provence and the chopped parsley & chives. Add in your tablespoon of half & half to create a creamy goat cheese spread and season with a pinch of kosher salt & pepper to taste.
- Now, to assemble your quiche: First, spread the layer of herbed goat cheese on the bottom of your par-baked pie crust. Next, evenly spread the layer of caramelized onions and spinach. Then, pour your egg custard over to cover the vegetables and goat cheese. Baked for 40-50 minutes until the custard has set but still has a slight wobble to it. This will yield a silky, creamy custard—a quintessential characteristic of a quiche.
- Allow to cool slightly and serve.