Spinach and Goat Cheese Quiche Recipe
This French savory tart is a cousin of pizza, but with a short, buttery crust and a delicate egg-and-cream filling. In the spinach and goat cheese version, it’s popular for light lunches and dinners, often served with a simple salad. It’s also great for picnics, as it tastes delicious both warm and cold.
A classic French-style quiche with a buttery crust and a creamy filling, where earthy spinach and tangy goat cheese create a refined yet simple flavor combination. It’s versatile, easy to transport and tastes great both warm and cold, making it ideal for everyday meals and entertaining.
Chef's tips
Work quickly with the dough so the butter stays cold; this ensures a flaky, tender crust. Squeeze as much liquid as possible out of the spinach so the filling doesn’t become watery. If the crust browns too quickly while baking the filling, cover the edges loosely with foil.
How to serve
Serve the quiche with a green salad dressed with olive oil, lemon juice, salt and pepper. It also pairs nicely with a tomato salad or roasted vegetables. For drinks, choose a dry white wine, light rosé or sparkling water with citrus slices.
Ingredients
- wheat flour type 450–550 - 200 g
- butter cold, straight from the fridge - 100 g
- egg 1 for the dough, 3 for the filling - 4 piece
- water very cold - 2 tablespoons
- spinach fresh or frozen, leaves - 300 g
- goat cheese log or soft cheese for crumbling - 150 g
- 30% cream - 200 ml
- milk - 50 ml
- garlic finely chopped - 2 cloves
- nutmeg grated, optional - 0.25 teaspoons
- salt to taste
- black pepper freshly ground, to taste
- vegetable oil for sautéing the spinach - 1 tablespoon
Preparation
- Put the flour and a pinch of salt into a bowl, add the cold butter cut into cubes. Rub the butter into the flour with your fingertips until the mixture resembles damp sand.
- Add 1 egg and 2 tablespoons of very cold water, quickly knead the dough just until it comes together. Shape into a flattened disc, wrap in plastic wrap and chill in the fridge for 20–30 minutes.
- Rinse and dry the fresh spinach, chop larger leaves. If using frozen spinach, thaw it and squeeze out the excess water very thoroughly.
- Heat the oil in a pan, add the garlic and fry for 30–40 seconds over medium heat until fragrant but not browned. Add the spinach and cook for 3–5 minutes, until softened and most of the liquid has evaporated. Season with salt and pepper, then set aside to cool slightly.
- Roll out the chilled dough on a lightly floured surface into a circle larger than the tart tin (about 24 cm). Transfer to the tin, press into the base and sides, and trim any excess dough. Prick the base with a fork.
- Place the tin with the dough in the fridge for 10 minutes; in the meantime, preheat the oven to 190°C (top and bottom heat). Then cover the dough with baking paper, pour dry beans or rice on top as weights and blind-bake for 12–15 minutes. Remove the paper with the weights and bake for another 5 minutes, until the base is lightly golden.
- In a bowl, mix 3 eggs with the cream and milk. Add the nutmeg, salt and pepper, and whisk well with a fork or whisk until the mixture is smooth.
- Spread the spinach evenly over the pre-baked crust. Crumble the goat cheese with your fingers or slice it and arrange on top.
- Pour the egg-and-cream mixture over everything, trying not to go above the edge of the crust.
- Bake the tart for 25–30 minutes at 180°C, until the filling is set and the top is lightly golden. When you gently shake the tin, the center should not wobble much.
- Remove the quiche from the oven and let it rest for 10–15 minutes so it cools slightly and is easier to slice. Serve warm or at room temperature.
Storage
Przechowuj w lodówce, najlepiej już pokrojony na porcje. Podgrzewaj w piekarniku, aby spód znów był lekko chrupiący. Po rozmrożeniu zjedz tego samego dnia.
This quiche is one of those dishes that feel special but are simple enough for a weekday. It’s perfect to bake ahead: it slices better once slightly cooled, and the flavors develop nicely as it rests.
