spinach and goat cheese quiche

spinach and goat cheese quiche

breakfast main course recipes

This spinach and goat cheese quiche is one of my favorite things to make for brunch.  I just love serving a dish that can be mostly prepped ahead of time, so I don’t have to spend a ton of time cooking while my friends are over. 

Spinach and goat cheese quiche is perfectly cheesy and creamy, but light and airy.. and loaded with lots of greens! This recipe also tastes great substituting kale for the spinach, and sometimes.. I like to add some mushrooms. It’s really a versatile and forgiving quiche recipe.. and it’s so tasty!

 

spinach goat cheese quiche

spinach and goat cheese quiche

Spinach and goat cheese quiche is perfectly cheesy and creamy, but light and airy.. and loaded with lots of greens!  This recipe also tastes great substituting kale for the spinach, and sometimes.. I like to add some mushrooms.  It’s really a versatile and forgiving quiche recipe.. and it’s so tasty!

course Breakfast
cuisine American
keyword baking, breakfast, cheesy, easy recipe, healthyish, make ahead, pie, quiche, spinach, vegetables
prep time 20 minutes
cook time 30 minutes
chill time 30 minutes
servings 8
Author Christine

ingredients

  • simple pie crust, or 1 store bought pie crust
  • 4 large eggs
  • 1 c whole milk
  • 1/2 T crushed red pepper, optional
  • 1/2 T Kosher salt
  • 1/4 t ground black pepper
  • 2 c roughly chopped baby spinach
  • 1/4 c crumbled goat cheese

instructions

  1. Prepare the simple pie crust, or prepared pie dough is fine. For my simple pie crust, the dough will need to chill in the refrigerator for at least 2 hours, or up to 3 days.
  2. When ready to start preparing the quiche, preheat oven to 400° Roll out the pie crust, transfer to pie dish, and trim the edges if necessary. Poke the crust with a fork, cover with parchment paper, and pour in pie weights or dry beans. Bake in center of oven for 10-15 minutes, or until the crust just begins to brown. Remove from oven, and set aside on a cooling rack. Remove the parchment paper and pie weights, (or beans.) Lower the oven’s heat to 375°F.
  3. In a bowl, whisk together the eggs, milk, crushed red pepper (if using), salt, and pepper. Set aside. Sprinkle baby spinach and goat cheese on top of the part-baked pie crust. Carefully pour egg mixture over the spinach and goat cheese. Stir the egg mixture around a little to make sure the spinach and cheese are evenly distributed throughout.
  4. Bake 30-35 minutes, or until the quiche is set around the edges, and only jiggles a little in the middle. If the crust browns too quickly in the oven, wrap the edges with aluminum foil. Allow to cool at least 15 minutes before cutting and serving.

recipe notes

Store in refrigerator covered, up to 5 days.