Spring Onion Quiche

Bree, Baked Bree

Quiche is my go to brunch item. I love it because it is so versatile. You can fill a quiche with just about anything you like. I like to make a few different kinds and let my guests decide and serve themselves. When spring finally comes after a long winter, I want to celebrate the fresh produce. In this quiche, I am celebrating the spring onion, but you can use arugula, spinach, asparagus, or whatever is in season in your area.

The beauty of a quiche is that it is completely make ahead. You can make the whole thing a day ahead of time and reheat it when you are ready to serve. You can make the tart dough up to a month ahead of time, kept tightly wrapped in the freezer. Or, keep the dough chilled for up to two days in the fridge.

Spring Onion Quiche
By Bree


1 batch tart dough (recipe below), fitted into a 9-inch pie plate, chilled
3 tablespoons butter
2 leeks, sliced in halves, whites and light green parts only, halved lengthwise, sliced crosswise 1/4-inch thick, washed well
1 cup green onions, sliced
1/2 cup shallots, thinly sliced
4 eggs
1 cup half-and-half
1 cup Ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
1/2 cup white Cheddar cheese, grated


Preheat oven to 375°F.

Heat a medium sauté pan over medium heat. Add butter and melt. Add leeks, green onions and shallots. Season with salt and pepper to taste. Cook until vegetables begin to soften, about 10 minutes. Remove from heat and cool for 15 minutes.

Meanwhile, add the eggs, half-and-half, Ricotta cheese, salt, pepper, nutmeg and cayenne to a blender. Blend until smooth and creamy.

Add the onion mixture to the pie crust, cover with egg mixture. Top with Cheddar cheese. Bake for 40 to 50 minutes or until golden brown and the quiche is set.

Tart Dough


1 1/2 cups flour
2 tablespoons sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, cut into pieces and frozen
1/4 cup ice cold water


In a food processor combine flour, sugar and salt. Give it a quick pulse to combine. Add the frozen butter to the bowl.

Pulse until the butter and flour mixture resemble a coarse meal. Slowly, add a 1 tablespoon of ice cold water at a time. Pulse the food processor until the dough just comes together.

Turn the dough out give it a quick knead until it comes together. If you are making a double crust, cut the dough in half. Wrap the dough in plastic wrap and put in the fridge for an hour.

Roll out the dough to the desired thickness. Roll the dough up onto your rolling pin. Lay over pie plate and unroll. Tuck the edges underneath back into the pie plate. Use two fingers to crimp the edges.

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2 thoughts on “Spring Onion Quiche

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  1. Barbara Brengel said:

    Sounds Deeelicious. It states we can sub spinach or asparagas, for example, but I’m not sure what to leave out or how much of the sub ingredients to use. Do I take out all the onions i.e. leeks, shallots, green onions and use their total amount for the asparagas? Your guidance is appreciated Cannot wait to make this! THX, Barbara

    • realbutter said:

      Hi Barbara – You can really use whatever vegetables you would like in this recipe – it’s pretty flexible. We recommend using about 1 1/2 cups of veggies total, as the original recipe calls for. This will keep your egg-to-veggie ratio just about right.