Goat Cheese Spinach Quiche
Calories: 19
Adjust Servings Here: 9 Servings
Description
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.
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)
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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