Spinach Goat Cheese Quiche

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Preparation: 15 minutes
Cook: 60 minutes
Servings: 6-8 


1 pie crust dough
– 1 tbsp olive oil
– 2 large shallots, thinly sliced
– 2 ½ cups of spinach (about 2-3 oz)
– 2 tsp thyme
– 6 large eggs
– ½ cup milk
– ½ cup heavy cream
– ¼ tsp salt
– ¼ tsp pepper
– 1 cup goat cheese, crumbled (about 6 oz.) 


Preheat your oven to 350° F. 

Roll out your pie dough onto a floured surface. You want this pie crust to cover the base of your pie dish and the sides, so roll it about 1/8” thick, then transfer into the pie dish. 

Blind bake your crust for 9-10 minutes in the oven. 

Heat the olive oil on the stove on medium heat in a large frying or sauté pan. Add in the shallots and cook until they are translucent. Then add in the spinach and herbs. Stir over the stove until spinach is just wilted. Don’t overcook.  Remove from heat. 

In a separate medium bowl, whisk eggs, milk, cream, and seasoning until well combined. 

Once the pie dough is pre-baked remove it from the oven and place on a heat-safe surface. Sprinkle half of your goat cheese on top of the dough, then layer on your sautéed veggies. Pour in the egg mixture over the veggies. Then finish with the remaining cheese. 

Bake the quiche for 45-50 minutes or until golden on top. 

Remove it from the oven and allow it to cool for a few minutes before serving. 

Original Recipe

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