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Spinach and Goat Cheese Quiche

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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.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ tsp salt (for crust)
  • ½ cup unsalted butter, cold and cubed
  • 3–4 tbsp ice water
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cups fresh spinach, chopped
  • 4 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ tsp salt (for filling)
  • ¼ tsp black pepper
  • ½ tsp ground nutmeg
  • 4 oz goat cheese, crumbled

Instructions

  1. To make the crust, whisk flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough comes together.
  2. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll out dough on a floured surface and fit into a 9-inch tart pan. Trim excess and prick bottom with a fork. Blind bake for 12 minutes using pie weights.
  4. In a skillet, heat olive oil over medium heat. Sauté onions until soft, then add spinach and cook until wilted. Let cool slightly.
  5. In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth.
  6. Spread the spinach and onion mixture evenly over the baked crust. Pour egg mixture over top. Sprinkle with crumbled goat cheese.
  7. Bake for 35–40 minutes, or until the center is set and the top is golden.
  8. Let cool 10 minutes before slicing.

Notes

  • Chill the crust dough thoroughly to ensure flakiness.
  • Blind baking prevents a soggy bottom crust.
  • Let the spinach mixture cool before adding to avoid scrambling the eggs.
  • Quiche can be served warm, room temperature, or cold.
  • Can be made ahead and refrigerated up to 2 days.

Nutrition

Keywords: quiche, spinach quiche, goat cheese quiche, brunch recipe, savory tart

Find it online: https://epicrecipebox.com/spinach-and-goat-cheese-quiche/