If you like quiche and goat cheese, this Spinach and Goat Cheese Quiche recipe is going to be the only one you need. If you don’t like goat cheese, Feta will work great as well. I posted a Quiche Florentine recipe before, which also uses spinach and cheese, but when I tried this Spinach and Goat Cheese Quiche recipe, I decided this is going to be my go-to for now.
As always, I recommend you make the crust from scratch. It will certainly work with a store-bought crust but it will no be the perfection it is if done from scratch. I decided to use this crust for the quiche. I normally only use it to make the tomato tart (which is outstanding and is at the top of my ultimate comfort food list). It has an egg in it – most pie crust recipes don’t – which makes it easier to work with and and gives it a richer flavor. And the best part – it doesn’t shrink in the oven and doesn’t need to be blind baked. If you hate pre-baking pie crust and dealing with the shrinkage, switch to his recipe. You are welcome.
The original recipe is here, which I used as a base and changed a few things, per usual. It keeps in the refrigerator for a few days and makes perfect lunch. Also, the kids ate it for dinner, the goat cheese and all. Without complaining.
To make the quiche:
- 1 pie crust (if you are not up to making your own, use frozen. Here is the recipe for the crust I used and recommend).
- 5 large eggs
- 1 cup heavy cream
- 1/2 cup milk (I use 2%)
- 1/2 tsp salt
- 1/4 tsp each garlic powder, onion powder, dried basil or dill (or your favorite herbs)
- 2/3 cup of shredded Cheddar (Gruyère or Swiss will work)
- 4 oz goat cheese
- 10 oz spinach, fresh or frozen, squeezed dry*
- Preheat the oven to 375 F.
- Make the crust per the recipe directions. Roll out the crust on a floured surface and transfer into a pie plate. Even out the edges as best as you can. Put in the freezer for a few minutes while you are making the filling.
- Prepare your spinach: microwave or sauté for 4-5 minutes (if using fresh) or defrost (if using frozen) and then drain very well. It’s best to use a towel for this. It’s important to have as little water left as possible.
- Beat the eggs with the cream, milk, salt, and seasoning. Feel free to use other types of seasoning, if you prefer.
- Take the crust out of the freezer, sprinkle the shredded cheese evenly over the bottom, followed by the spinach, and then the egg and cream mixture. Slice the goat cheese and put the pieces over the surface of the quiche.
- Bake for 40-45 minutes (depending on your oven). Let cool until warm. Hot quiche is a pain to cut and to eat.
*Make sure the spinach is completely dry or it will make the quiche soggy.
Leave a Reply