Spinach And Goat Cheese Quiche

slice of spinach quiche on a white plate with spinach and goat cheese in the background

5 from 1 vote

Spinach And Goat Cheese Quiche

Learn how to make quiche the easy way! This Spinach And Goat Cheese Quiche is packed with fresh spinach, goat cheese and nestled in a flaky puff pastry crust. With no par-bake needed, it is perfect for weeknight dinners, breakfast, or brunch.

Prep Time15

Cook Time45

Total Time1

Course: Brunch, Dinner

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 429kcal

Author: Ninon Michels

Equipment

11-inch (28 cm) tart dish

Ingredients

4 free-range eggs
1 cup heavy cream
½ tablespoon dried dill (or 2 ½ tablespoons fresh, chopped dill)
½ teaspoon kosher salt
¼ teaspoon ground pepper
7 ounces fresh goat cheese
2 tablespoons extra-virgin olive oil
2 medium cloves garlic grated
21 ounces fresh spinach thoroughly rinsed and spun
1 sheet all-butter puff pastry
2 tablespoons sesame seeds

US Customary - Metric

Instructions

Start by making the custard filling.

Preheat the oven to 400°F fan (200°C).
In a large mixing bowl, add eggs, heavy cream, dried dill salt, and pepper. Whisk until well combined.
Crumble half the goat cheese into the mixture and stir until roughly combined.

Cook the spinach.

In a large skillet or wok, add olive oil and grated garlic. Cook over medium heat until translucent and fragrant but not brown, about 1 minute.
Transfer half the spinach and cook until just wilted, stirring occasionally to help cook the leaves on top. Add the second half on top and keep cooking until all the spinach is wilted.

Meanwhile, line the tart dish.

If the puff pastry you use comes with a parchment sheet, use it. Otherwise, transfer the puff pastry onto a sheet of parchment paper, large enough to fit your tart dish.
Line the tart dish with the puff pastry sheet, then cut the parchment paper overhangs using scissors.

Assemble the quiche.

Transfer the cooked spinach to a fine mesh strainer (or kitchen cloth) and squeeze out as much excess water as possible. Add to the quiche filling mixture and stir well until the spinach is evenly distributed.
Pour the filling mixture over the puff pastry, spreading it evenly. Crumble the remaining goat cheese on top and sprinkle with sesame seeds.
Bake for 45-50 minutes or until golden brown and puffed up.
Enjoy warm or cold, while sipping on a glass of Chardonnay.

Notes

Choose high-quality all-butter puff pastry - i.e. made 100% with butter. The taste just won't compare with low-quantity puff pastry made with shortening.
Gradually add raw spinach to the pan - Most pans won't fit all the raw spinach all at once. As raw spinach shrinks significantly during cooking, it is best to add it gradually, adding more as soon as the previous batch is wilted.
Press the excess water out of the cooked spinach - this step is very important to ensure that the crust of the quiche gets crispy, as excess water in the quiche filling will make it soggy.
Keep the puff pastry sheet cold - using fridge-cold puff pastry preserves the structural integrity of the pastry when filled with warm filling. If using a frozen puff pastry sheet, thaw it overnight in the fridge.
Keep the puff pastry edges unfolded - I find that not folding the puff pastry edges over the filling creates an airier, flakier quiche crust as the layers of pastry open vertically instead of horizontally.

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