Spinach and Goat Cheese Quiche (Print Version)
Spinach and tangy goat cheese fill a golden tart shell, perfect for a satisfying meal.
# Ingredients:
→ Pastry
01 -
1 3/4 cups all-purpose flour
02 -
Pinch of salt
03 -
4 ounces cold unsalted butter, cut into small pieces
04 -
1 large egg
05 -
2 tablespoons ice water
→ Filling
06 -
1 pound spinach, large stems discarded, leaves rinsed but not dried
07 -
1 clove garlic, minced
08 -
1 cup milk
09 -
1/2 cup heavy cream
10 -
2 large eggs
11 -
2 large egg yolks
12 -
1 teaspoon kosher salt
13 -
1/4 teaspoon freshly ground pepper
14 -
1/2-pound goat cheese log, crumbled into pieces
# Steps:
01 -
In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.
02 -
Preheat the oven to 350°F. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.
03 -
Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.
04 -
Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.
05 -
In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt, and pepper. Scatter the goat cheese on top of the spinach. Pour the custard into the shell and bake for about 40 minutes, or until just set.
06 -
Transfer the quiche to a rack to cool slightly. Cut into wedges and serve.
# Helpful Notes:
01 -
Refrigerate the assembled pastry shell to help prevent shrinking during baking.