Caramelized Onion and Spinach Quiche

"After a long session at the ice-skating rink, I'm ready to refuel with my greens and cheese quiche. It's baked in a crust flecked with herbes de Provence and filled with Parmesan and Gruyère cheeses, baby spinach, and luscious sweet onions. I serve it all winter long, in big wedges for friends at my skating club or in elegant slices for holiday brunches at home."

"It's baked in a crust flecked with herbes de Provence and filled with Parmesan and Gruyère cheeses, baby spinach, and luscious sweet onions. I serve it all winter long, in big wedges for friends at my skating club or in elegant slices for holiday brunches at home. The ratio of one part whole wheat flour to four parts all-purpose works for most recipes, and in pastry applications like this, it adds a nutty depth of flavor without sacrificing any flakiness."

A greens-and-cheese quiche bakes in a crust flecked with herbes de Provence and holds a filling of Parmesan and Gruyère, baby spinach, and sweet onions. The quiche suits winter meals and functions well for both casual club gatherings served in large wedges and for holiday brunches presented in elegant slices. A pastry crust made with a ratio of one part whole wheat flour to four parts all-purpose flour provides a nutty depth of flavor while maintaining flakiness. The combination of savory cheeses and tender spinach balances richness and freshness for satisfying servings. Sweet onions add caramelized sweetness and texture.

Read at Epicurious