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Spinach, caramelised onion and tomato quiche

Spinach, caramelised onion and tomato quiche

Total Time
6 hr 10 min
20 min
50 min
This quiche is sure to be a show-stopper with the intricate circular tomato topping. Make it the star of your next brunch! The short 20 minutes or prep time produce a veggie-filled dish you can enjoy it hot, cold, or at room temperature. The pizza dough crust is a great time saver and really anchors the quiche. Serve with a side of grilled asparagus or a crisp and peppery eggplant salad for a full meal. Turn this into a wonderful party appetiser by baking it in a square dish and cutting planks for easy pick-up.


Fresh pizza dough

250 g

Olive oil

1 tsp

Brown onion

2 medium, roughly chopped


2 clove(s), crushed

White sugar

1 tsp

Cooked frozen spinach

250 g, chopped


2 medium

Egg white

1 medium

Reduced-fat evaporated milk

½ cup(s), (125ml)

Light sour cream

¼ cup(s), (60ml)

Ground nutmeg


Extra light cheddar cheese

cup(s), grated, (60g)

Cherry tomatoes

12 individual

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 170°C. Lightly spray a 20cm cake tin with oil. Prepare dough as per packet instructions. Roll dough into a 30cm circle on a lightly floured surface. Place into prepared cake tin so edges fall just on top of tin.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, garlic and sugar, stirring occasionally, for around 8 minutes or until onions are light golden. Add spinach and cook stirring for 2 minutes. Season with salt and pepper. Remove from heat and set aside to cool.
  3. Whisk eggs and egg white in a medium bowl. Whisk in milk, sour cream, nutmeg and season with salt and pepper. Sprinkle cheese evenly over dough. Top evenly with spinach mixture, then pour in egg mixture. Arrange tomatoes cut side up on top of egg mixture. Place quiche onto a baking tray and transfer to oven. Bake for 40 minutes or until centre is set. Let stand for 10 minutes before serving


TIP: If you can’t find fresh pizza dough, you can use frozen puff pastry sheets for the base