Spinach Goat Cheese Quiche Delight

A spinach and goat cheese quiche always feels like a little celebration of greens and creamy tang baked into one satisfying slice The flavors come together in a flaky homemade crust making it the centerpiece for brunch or a cozy lunch I return to this recipe each season and never get tired of the savory richness or the way it comes together from humble ingredients

My family requests this quiche every time we host brunch I love that it feels special but comes together with basics I usually have on hand The creamy texture with the spinach always reminds me of springtime weekends together

Ingredients

• All purpose flour: gives a tender base for the crust Try to use unbleached for best flavor
• Cold unsalted butter: ensures flaky layers in the pastry European style butter brings extra richness
• Salt: in the crust balances the tang of the goat cheese Use kosher for clean seasoning
• Large egg and ice water: help bring the dough together without toughness Use pasture raised eggs for color and structure
• Fresh spinach: provides an earthy hearty bite Baby spinach cooks quickest but flat leaf holds up wonderfully
• Garlic: offers a subtle punch throughout Try to use fresh cloves for the brightest flavor
• Milk and heavy cream: are the backbone for a silky custard Whole milk is richest but two percent works in a pinch
• Large eggs and egg yolks: add structure making the filling lush and stable Farm fresh eggs boost color and flavor
• Kosher salt and freshly ground pepper: season every layer Always grind pepper fresh for brightness
• Goat cheese log: brings creamy tangy pockets to every bite Use fresh goat cheese not precrumbled for best melting

Step by Step Instructions

Make the Dough:

Whisk flour and salt in a large bowl Cut in cold butter using a pastry blender until the texture is like coarse meal Lightly beat an egg with ice water and sprinkle over the mixture Use a fork to gently blend then squeeze with hands until it just forms a dough Pat into a disk wrap and chill for at least 30 minutes

Prepare the Crust:

Roll out the chilled dough on a lightly floured surface to about one eighth inch thick and fourteen inches around Gently fit into a twelve inch tart pan pressing into the corners and trimming excess Refrigerate again for at least twenty minutes so the crust holds its shape when baking

Blind Bake:

Line the cold crust with foil and fill with pie weights or rice Bake in a preheated oven at three hundred fifty degrees for thirty minutes Remove foil and weights Bake ten more minutes until golden brown Cool completely on a wire rack This prevents a soggy bottom

Cook the Spinach:

Heat a large skillet over medium high Add a handful of rinsed spinach at a time and stir until wilted Move wilted spinach to a colander over a bowl as you work through the batch Once cool squeeze all excess moisture out then chop and toss with minced garlic

Assemble the Filling:

In a bowl whisk together milk cream eggs egg yolks salt and pepper until smooth Scatter spinach and garlic mix evenly over the cooled crust Top with crumbled goat cheese pieces Pour custard carefully over the filling so everything gets coated

Bake the Quiche:

Place pan on a baking sheet in the center of the oven Bake for about forty minutes until filling is puffed and mostly set but still jiggles slightly in the center Rest the quiche on a rack for at least fifteen minutes before slicing and serving

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I never skip using really good goat cheese in this quiche The creamy tang is unforgettable and my cousins still talk about their first taste at a holiday breakfast Sometimes my little ones help press the crust into the pan and it turns into a family moment we all treasure

Storage Tips

Store leftover quiche covered in the refrigerator It will keep fresh for up to four days If you plan to freeze let it cool completely then wrap tightly in foil and freezer safe plastic To reheat thaw overnight in the fridge and warm in a low oven until heated through This makes weekday breakfasts so easy

Ingredient Substitutions

No goat cheese Try feta for a saltier flavor or creamy ricotta for a softer bite If you are out of heavy cream you can use all milk but the filling will be a bit lighter For a gluten free version substitute your favorite blend for the all purpose flour You can also swap in Swiss chard or kale for some of the spinach just cook until tender

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Serving Suggestions

This quiche is versatile Serve it slightly warm or at room temperature alongside a simple green salad with lemon vinaigrette In the spring add fresh herbs like chives or dill to the filling For brunch try with berries and crisp roasted potatoes For lunch pair it with a tomato salad or a bowl of chilled soup

Cultural and Historical Context

Quiche Lorraine originated in France but this spinach and goat cheese version draws on Provençal influences as well It became popular in American home kitchens in the mid twentieth century as an elegant yet approachable dish I love how it captures that classic French knack for elevating humble ingredients

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze out excess moisture from frozen spinach before using for the best texture.

→ What type of goat cheese works best?

Soft goat cheese logs crumble easily and melt into the custard, offering a smooth, tangy flavor.

→ How can I make the pastry shell in advance?

Prepare and refrigerate the pastry dough up to two days ahead; bake the shell before filling as usual.

→ Can I substitute the dairy for a lighter option?

Milk and cream provide richness, but you may use half-and-half or milk alone for a lighter custard.

→ How do I prevent a soggy bottom crust?

Blind-bake the crust and ensure spinach is well-drained before assembling for a crisp pastry base.