Spinach Quiche with Goat Cheese
This goat cheese spinach quiche combines goat cheese’s tangy richness, ricotta’s lightness, and spinach’s fresh sweetness in a flaky, homemade crust. Perfect for any meal, it’s a sophisticated yet comforting dish that delights the palate.
The combination of spinach, goat cheese, and ricotta in a quiche creates a harmonious blend of flavors and textures that is truly irresistible. Spinach brings a fresh, vibrant green and a subtle sweetness. And goat cheese adds a creamy, tangy richness that contrasts beautifully with the mild, smooth ricotta. Adding ricotta ensures the filling is light and fluffy, providing a delightful balance to the richness of the custard. Together, these ingredients create a quiche filling that is both sophisticated and comforting. Thus making it a perfect choice for any meal. Whether served at a casual brunch or an elegant dinner, a spinach, goat cheese, and ricotta quiche is sure to impress and satisfy.
Why is this the best recipe
- Balanced Flavors: The combination of goat cheese, ricotta, and Parmesan provides a rich, tangy, and creamy flavor profile that perfectly complements the savory spinach, aromatic garlic, and onions.
- Homemade Quiche Crust: The homemade quiche crust adds a buttery, flaky texture that enhances the overall taste and quality of the quiche. It is far superior to store-bought crusts.
- Perfect Custard Texture: The custard filling, made with eggs, heavy cream, and milk, ensures a smooth and silky texture. The custard sets beautifully, creating a creamy, melt-in-your-mouth experience.
- Impressive Presentation: The quiche looks as good as it tastes. The golden-brown top and vibrant green spinach create an appealing visual contrast. Thus making it a show-stopping dish for brunches, parties, or family meals.
Ingredients and Substitutes
- All-Purpose Flour: Forms the base of the quiche crust, providing structure. You can also use whole-wheat flour (for a healthier option) and a gluten-free flour blend (for gluten-free diets).
- Unsalted Butter: Adds flavor and creates a flaky texture in the crust. You can use margarine or a vegan butter substitute (for dairy-free diets) or coconut oil (for a different taste and texture).
- Olive Oil: Used for sautéing the onions and garlic. You can also use vegetable oil, canola oil, or avocado oil as substitutes.
- Onion: Adds sweetness and depth of flavor to the filling. You can also use shallots, leeks, or green onions as substitutes.
- Garlic: Adds aromatic and savory notes to the filling. You can also use garlic powder (1/4 teaspoon per clove) and shallots (for a milder flavor) as substitutes.
- Fresh Spinach: Provides a nutritious and flavorful vegetable base. You can also substitute with kale, Swiss chard, or frozen spinach (thawed and drained).
- Goat Cheese: Adds a tangy and creamy element to the filling. You can also use feta, cream cheese, or a dairy-free alternative.
- Ricotta Cheese: Adds creaminess and lightness to the filling. You can also substitute with cottage cheese (blended for a smoother texture) or mascarpone.
- Parmesan Cheese: Provides a sharp, nutty flavor and enhances the overall taste. You can also use Pecorino Romano and Asiago as substitutes.
- Eggs: Bind the ingredients together and form the custard filling. You can also substitute with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and egg replacer.
- Heavy Cream: Adds richness and creaminess to the custard. You can use half-and-half coconut cream (for a dairy-free option) as a substitute.
- Milk: Lightens the custard filling. You can also use any plant-based milk (almond, soy, oat) or additional heavy cream for a richer custard.
- Nutmeg (Optional): Adds a subtle warmth and depth to the custard. You can substitute with ground allspice or cinnamon (for a different flavor profile).
Step-by-step: Goat Cheese Spinach Quiche
- Prepare the Quiche Crust: Combine flour and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the egg yolk, then ice water, one tablespoon at a time, until the dough comes together. It should be slightly crumbly but hold together when pressed.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Preheat your oven to 375°F/190°C Gas Mark 5.
- Roll Out the Dough: Roll out the chilled dough on a lightly floured surface to fit a 9-inch quiche or tart pan. Press the dough into the pan, trim the excess, and refrigerate while preparing the filling.
- Dock the chilled pastry with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Partial bake: Transfer the partial weights to the oven with pie weights for 15 minutes. Then, remove them.
- Sauté spinach: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Next, add the minced garlic and sauté for another minute. Then, add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Prepare spinach filling: In a medium bowl, mix the crumbled goat cheese, ricotta cheese, and grated Parmesan cheese. Set aside.
- Prepare the Custard Filling: In a separate bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and a pinch of nutmeg (if using).
- Assemble the Quiche: Spread the cooled spinach mixture evenly over the bottom of the prepared quiche crust. Carefully pour the custard mixture over the spinach, ensuring it is evenly distributed. Sprinkle the cheese.
- Bake: Place the quiche in the oven and bake for 35-40 minutes or until the custard is set and the top is golden brown.
- Cool and Serve: Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.
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Frequently asked questions
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach. Thaw it completely and squeeze out any excess moisture before adding it to the sautéed onions and garlic. This will prevent the quiche from becoming too watery.
How can I make the quiche crust gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend is suitable for pastry crusts and follow the same steps for making and chilling the dough.
Can I prepare the quiche ahead of time?
Yes, you can prepare the quiche ahead. You can either bake it fully and reheat it before serving or prepare the crust and filling separately, then assemble and bake it fresh on the day you plan to serve it.
What can I substitute for goat cheese?
You can substitute goat cheese with feta cheese, cream cheese, or a dairy-free cheese alternative if you prefer or need to accommodate dietary restrictions.
How do I prevent the crust from getting soggy?
Blind-bake the crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking for about 15 minutes before adding the filling. This helps the crust stay crisp and prevents it from becoming soggy.
Can I make mini quiches with this recipe?
Yes, you can make mini quiches using a muffin tin. Cut the dough into smaller circles to fit the muffin cups and reduce the baking time accordingly. Mini quiches usually take about 20-25 minutes to bake.
Goat Cheese Spinach Quiche
This goat cheese spinach quiche combines goat cheese's tangy richness, ricotta's lightness, and spinach's fresh sweetness in a flaky, homemade crust. Perfect for any meal, it's a sophisticated yet comforting dish that delights the palate.
Video
Ingredients
For the quiche crust
- 1 ½ cups (190 g) All-purpose flour
- ½ cup (113 g) Cold unsalted butter cubed
- ¼ tsp Salt
- 1 large Egg yolk
- 3-4 tbsp Ice water
For the spinach filling
- 1 tbsp Olive oil
- 1 med Onion finely chopped
- 2 large Garlic cloves minced
- 8 oz (226 g) Fresh spinach washed and roughly chopped
- 4 oz (113 g) Goat cheese crumbled
- ½ cup (124 g) Ricotta cheese
- ¼ cup (25 g) Grated Parmesan cheese
- Salt and pepper to taste
Savory custard filling
- 3 large Eggs
- 1 cup (240 ml) Heavy cream
- ½ cup (120 ml) Whole milk
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Method
- Prepare the Quiche Crust: Combine flour and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the egg yolk, then ice water, one tablespoon at a time, until the dough comes together. It should be slightly crumbly but hold together when pressed.1 ½ cups All-purpose flour, ½ cup Cold unsalted butter, ¼ tsp Salt, 1 large Egg yolk, 3-4 tbsp Ice water
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Preheat your oven to 375°F/190°C Gas Mark 5.
- Roll Out the Dough: Roll out the chilled dough on a lightly floured surface to fit a 9-inch quiche or tart pan. Press the dough into the pan, trim the excess, and refrigerate while preparing the filling.
- Dock the chilled pastry with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Partial bake: Transfer the partial weights to the oven with pie weights for 15 minutes. Then, remove them.
- Saute spinach: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute. Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste. Remove from heat and let cool slightly.1 tbsp Olive oil, 1 med Onion, 2 large Garlic cloves, 8 oz Fresh spinach, Salt and pepper to taste
- Prepare spinach filling: In a medium bowl, mix the crumbled goat cheese, ricotta cheese, and grated Parmesan cheese. Set aside.4 oz Goat cheese, ½ cup Ricotta cheese, ¼ cup Grated Parmesan cheese
- Prepare the Custard Filling: In a separate bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and a pinch of nutmeg (if using).3 large Eggs, 1 cup Heavy cream, ½ cup Whole milk, A pinch of nutmeg (optional), Salt and pepper to taste
- Assemble the Quiche: Spread the cooled spinach mixture evenly over the bottom of the prepared quiche crust. Carefully pour the custard mixture over the spinach, ensuring it is evenly distributed. Sprinkle the cheese.
- Bake: Place the quiche in the oven and bake for 35-40 minutes or until the custard is set and the top is golden brown.
- Cool and Serve: Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.
Notes
- Keep Ingredients Cold: For the quiche crust, make sure all ingredients, especially the butter and water, are very cold. This helps create a flaky, tender crust.
- Don’t Overwork the Dough: When making the crust, mix the dough just until it comes together. Overworking can result in a tough crust.
- Blind Bake the Crust: To prevent a soggy bottom, blind bake the crust. This means baking the crust partially before adding the filling.
- Sauté Spinach Properly: Cook the spinach just until wilted and ensure you remove excess moisture by squeezing it gently in a clean kitchen towel or pressing it with a spoon. Excess moisture can make the quiche watery.
- Evenly Distribute Ingredients: Spread the sautéed spinach and cheese mixture evenly in the crust before pouring the custard. This ensures every slice has a good mix of ingredients.
- Season Well: Season each component well, especially the spinach filling and custard mixture. This ensures the quiche is flavorful throughout.
- Mix Custard Thoroughly: Whisk the eggs, cream, and milk together thoroughly to create a smooth, uniform custard. Strain the mixture if necessary to remove any lumps.
- Avoid Overfilling: Do not overfill the quiche crust with the custard mixture. Leave a little space at the top to prevent overflow during baking.
- Bake on a Baking Sheet: Place the quiche pan on a baking sheet. This makes it easier to handle and helps catch any spills, keeping your oven clean.
- Check for Doneness: The quiche is done when the center is set but still slightly jiggly. It will continue to cook and set as it cools. Overbaking can result in a dry or rubbery texture.
- Let it cool: Allow the quiche to cool for about 10-15 minutes before slicing. This helps the custard set and makes it easier to cut clean slices.
- Experiment with Flavors: Don’t be afraid to experiment with additional ingredients such as mushrooms, sun-dried tomatoes, or different herbs to customize the quiche to your taste.
Nutrition
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Love this recipe! I’ve made it twice already and it’s now my go-to for Meatless Mondays.
That’s awesome, Chloe! It’s one of my faves too. Thanks for coming back and sharing!
I used store-bought pastry and it still turned out great! No one noticed ?
Haha Dylan, shortcuts that work are totally valid! Glad it turned out delicious either way.
My grandmother used to make something like this with feta. I tried your version and it brought back such memories—thank you.
That’s such a lovely memory, Amira. Thanks for sharing it—and I’m so glad this version hit home too.
Can I freeze this after baking? I want to prep it ahead for next weekend.
Yes you can! Just wrap it well and freeze. Reheat in the oven straight from frozen at 180°C until warmed through.
Made this for brunch with friends and they couldn’t stop raving. Even the goat cheese skeptics loved it.
Haha love that! Goat cheese wins them over every time. So glad it was a success, Elena!