A buttery, flaky crust filled with tender spinach, creamy goat cheese, and a rich egg custard—this elegant quiche is perfect for brunch, lunch, or a light dinner. With its savory filling and delicate texture, it’s a versatile dish that suits any occasion, from casual meals to more refined gatherings.

Why You’ll Love This Recipe

This spinach and goat cheese quiche offers a harmonious blend of flavors: earthy greens, tangy cheese, and a custard that’s rich yet light. The homemade crust adds a rustic charm and satisfying crispness. It’s equally delicious warm or chilled, and it’s a great make-ahead dish that reheats beautifully. Whether you’re hosting a weekend brunch or looking for a meatless dinner option, this quiche delivers elegance and comfort in every slice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• all-purpose flour
• salt
• unsalted butter, cold and cubed
• ice water

For the filling:

• olive oil
• small onion, finely chopped
• fresh spinach, chopped
• large eggs
• heavy cream
• whole milk
• salt
• black pepper
• ground nutmeg
• goat cheese, crumbled

Directions

1. Prepare the crust: In a mixing bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add ice water one tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Trim any excess dough and prick the bottom with a fork.
4. Blind bake the crust: Line with parchment paper and fill with pie weights. Bake for 12 minutes, then remove weights and parchment and set aside.
5. Make the filling: In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
6. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
7. Spread the spinach and onion mixture evenly over the pre-baked crust. Pour the egg mixture over top and sprinkle with crumbled goat cheese.
8. Bake for 35–40 minutes, or until the custard is set and the top is golden brown.
9. Let the quiche cool for about 10 minutes before slicing and serving.

Servings and timing

This recipe yields 8 slices.
Prep time: 25 minutes
Chill time for crust: 30 minutes
Cook time: 40 minutes
Total time: Approximately 1 hour 35 minutes

Variations

• Crustless Quiche: Skip the crust for a lighter, low-carb version—just grease the pan before adding the filling.
• Add Mushrooms: Sauté sliced mushrooms with the onions for added umami.
• Use Different Greens: Try kale or Swiss chard instead of spinach for variety.
• Cheese Swap: Replace goat cheese with feta, Gruyère, or sharp white cheddar.
• Herbed Quiche: Add fresh thyme, basil, or chives to enhance the flavor.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days.
To freeze, wrap slices individually in plastic wrap and place in a freezer-safe container for up to 2 months.
Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave individual slices for about 1 minute, until heated through. For best texture, reheating in the oven is recommended.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but thaw it completely and squeeze out excess moisture before using to prevent a soggy quiche.

Can I make the crust ahead of time?

Absolutely. You can prepare the dough a day in advance and keep it chilled until ready to roll out.

What’s the best substitute for goat cheese?

Feta is a good alternative, or try a soft cheese like ricotta or cream cheese for a milder flavor.

Can I use milk instead of cream?

You can use whole milk only, but the texture will be slightly less rich. A combination of milk and cream provides the best custard consistency.

How do I prevent a soggy crust?

Blind baking the crust before adding the filling is essential. Also, avoid overloading with wet ingredients.

Can I serve this quiche cold?

Yes, quiche is delicious both warm and chilled, making it ideal for picnics or buffets.

Is this recipe vegetarian?

Yes, it contains no meat. Just ensure your cheese and other ingredients are free from animal rennet if strict vegetarian guidelines are needed.

Can I add meat to this quiche?

Certainly. Cooked bacon, ham, or pancetta can be added with the spinach for a heartier version.

How long does the quiche need to cool before slicing?

Let it cool for about 10–15 minutes to help the custard set and ensure clean slices.

Can I make this in a pie dish instead of a tart pan?

Yes, a standard 9-inch pie dish works well. Be sure to adjust crust thickness and baking time as needed.

Conclusion

This spinach and goat cheese quiche is a versatile, delicious dish that fits seamlessly into any meal of the day. With its flaky homemade crust, savory filling, and creamy tang from goat cheese, it’s both nourishing and refined. Make it ahead for effortless entertaining or enjoy it fresh from the oven—either way, it’s sure to become a favorite in your kitchen.

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