Caramelized-Onion, Spinach, and Bacon Quiche Recipe -
Caramelized-Onion, Spinach, and Bacon Quiche Recipe

Caramelized-Onion, Spinach, and Bacon Quiche

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"An appetizer, lunch or dinner entree', these egg and cream-based pies boast savory seasonings."

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Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees.
  2. Shape the dough into a 4-inch circle; cover and let stand for 5 minutes. Roll the dough into an 11-inch circle on a lightly floured surface. Fit the dough into a 9-inch pie plate coated with cooking spray, and flute.
  3. Combine the spinach, sour cream, and shallots in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 cup milk mixture into spinach mixture. Spoon the spinach mixture into bottom of prepared crust. Add Caramelized Onions, and top with bacon and cheese. Pour the remaining milk mixture over cheese. Place pie plate on a baking sheet, and bake at 350 degrees for 45 minutes or until set. Let quiche stand 10 minutes.
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  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 261 (22% from fat); FAT 6.3g (sat 2.3g, mono 2.1g, poly 0.9g); PROTEIN 12.6g; CARB 35g; FIBER 2.7g; CHOL 50mg; IRON 1.5mg; SODIUM 607mg; CALC 244mg

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Oh, this quiche was delicious! The caramelized onions really made the difference--well worth the effort to make. I had serious doubts about using the canned refigerated pizza crust since I've had lots of trouble in the past with a soggy/not done crust in the bottom center. . .but it worked out great. The crust was wonderful. This could also be made a day ahead if you're having guests. The flavors seem even better and more blended--and the crust held up great. Just reheat in the micro or oven. Nice recipe.

Most Helpful Critical Review
Feb 12, 2004

I used a store-bought pie crust, and honestly, that was the best thing about this dish. We like all of the ingredients, but the combination didn't taste right. It definitely needed more salt in the spinach layer. I'm wondering if it would taste better if you combined all of the ingredients rather than layering. Anyway, most of ours went in the garbage.


16 Ratings

Jan 25, 2004

I have made this recipe twice now--my husband and I love it for a dinner meal. It's quick and you can substitute other meats that you happen to have in the fridge, like ham. (Although I like the bacon better!) Great recipe! Thanks for sharing.

Feb 09, 2004

Excellent quiche, and really easy to make. Be sure not to skimp out on any of the onions - the flavour is wonderful! The pizza crust, while unbeatable for efficiency, doesn't really have the right consistency or texture for a quiche crust. If you have the time, use another recipe for the crust. If not, it's really not all that terrible. It's my only complaint!

Jan 25, 2004

I made this for Christmas-morning breakfast and everyone gushed about it. I traded out Canadian bacon for two strips of applewood-smoked bacon. My dad almost wet himself over how much he liked it. I'd like to see if I can get a bit of the fat out of the crust so that I feel better by adding a few grams with the bacon. I think the bacon works much better with the onions than Canadian bacon.

Feb 09, 2004

While I loved the flavor of this quiche, and the fact that it was a "light" recipe, I won't be making it again. For dinner tonight, I made this quiche and the "easy quiche." While my husband and I agreed that the flavor of this quiche was slightly better, we really didn't like the pizza dough crust, and I just felt that it took too much time. In the future, I'll use the easy quiche recipe but use caramalized onion, bacon and spinach instead of the broccoli and ham that recipe calls for.

Feb 20, 2003

I made this for a baby shower luncheon. I was worried because I had not made this exact recipe before, this quiche was better than the other two I have been making for years!

Feb 09, 2004

I made this this evening and while it was very tasty, I had a very hard time with the pizza dough resulting in a very chewy crust. Also my amateur attepmt at preparing the dough called for a thick mess that tore and did not fit the pan allowing a good amount of excess liquid to spill on to the counter and drip onto the floor (the dog didn't mind!) I will use the prepared crust (thus negating the light concept) in the future to make this a truely easy quiche. My husband and I both love this and for 5 points per slice, it's a keeper! : )


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