Vegetable Quiche with Spinach, Onions and Pine Nuts


For the crust:

1 stick unsalted butter, softened
1 ½ c. all-purpose flour
¼ c. ice-water

Pinch of Kosher salt

For the filling:

3 eggs
1 c. whole milk
1 c. Parmesan cheese
2 handfuls fresh baby spinach
½ yellow onion, finely chopped
½ c. pine nuts, toasted

Salt & Pepper to taste


1. For the Crust: Add all four ingredients to a food processor and give it a quick blitz until a dough forms. Remove from processor and roll it out on a lightly floured surface. Roll it out to 9″ in diameter and press it into a pie plate. Set aside. *If you are not going to use it immediately, wrap it tightly in plastic wrap and leave it in the fridge.

1. For the Quiche: Preheat the oven to 375ºF. Whisk together the eggs, milk and cheese in a bowl, set aside.
2. In a skillet over medium heat add the onion and spinach. Cook until the onion is soft and spinach is wilted. Add to egg mixture.
3. Toast the pine nuts in dry skillet, when they are lightly golden add to the egg mixture. Add a pinch of Kosher salt and crank of good fresh cracked pepper to taste.
4. Pour egg mixture into prepared crust and bake for 40-45 minutes or until top is lightly golden and quiche is totally set.

Naptime Notes

Naptime Recipe Serving ideas

This recipe is adaptable, almost any kind of dark leafy green tastes great, as well as vegetables like shallots, garlic, peppers, potatoes and carrots. Also, some tangy goat cheese crumbled into the quiche tastes amazing as well.

Naptime Stopwatch

Make the crust takes about 5 minutes and the filling an additional 10 minutes. Baked time is close to 40-45 minutes.

Naptime Reviews

My daughter is reluctant to eat eggs and has been since birth. However, she gamely tried a bite of this which is all I can ask for – she’ll learn to love them someday!

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