What is quiche?
Essentially quiche is a savory pie. The same dough that is often used for sweet pastries can be used here for a light meal. By definition it uses a custard base (which could also be used for sweets such as ice cream). However in this instance we use just milk and cream. Some quiche recipes call for heavy cream. Here we like to use whole milk to keep it healthier, and the addition of the goat cheese makes up for some of the richness imparted by heavy cream. While gruyere is a classic cheese often used on the base, we like the tanginess of goat cheese.
Learn how to make this vegetarian quiche in a few simple steps
This easy to make spinach and goat cheese quiche comes with all the stops! We love the addition of roasted peppers to give it some slight acrid pepper flavors as well! It has a chunky texture and smooth finish from the creaminess of the melted cheese. It makes a great breakfast or lunch…or serve with a salad as a dinner entree.
What else do I need?
You don’t need a lot to make spinach and goat cheese quiche. Besides the basics of the egg and milk custard and fresh spinach and cheese, we also include the instructions here on how to make the flakiest pie dough. If you’re not up to that you can always buy a crust (there are plenty of good ones these days, but never quite the same as home- made). We also show you here how to make roasted peppers at home. But again, you can buy them jarred also, they just won’t have the same crunchy texture.
There are variations of course on quiche. Some other additional ingredients that are often used:
- Swiss-style cheeses, such as gruyere and emmental
- Ham
- Bacon
- Brocolli
- Summer squashes
- Asparagus
- Caramelized onions
- Red onion
Spinach and Goat Cheese Quiche
Equipment
Ingredients
- 1 each pie crust see our recipe for the flakiest pie crust, or buy reputable brand
- 4 each eggs
- 16 oz whole milk
- 3 oz spinach weigh when raw, then saute slightly
- 1 each red pepper see our recipe for roasted red pepper or substitute with 4-6oz from can or jar
- .5 cup chopped scallion
- 4 oz goat cheese
- .75 tsp sea salt
- .5 tsp ground black pepper
Instructions
- Start by preheating the oven to 375. If you have made our recipe for the flakiest pie crust, make sure to chill at least 30 minutes after rolling out. If using from a box, leave chilled. Prick the dough with a fork in random places along the bottom. In the center of the base add parchment paper, then weigh down with pie weights or use dried beans. Bake for 10 minutes, then remove weights and bake an additional 5 minutes.
- Remove the blind baked dough and carefully remove the weights or beans. Allow to cool slightly but not completly. Meanwhile, make the custard in the bowl by whisking together the eggs, then milk, and salt and pepper. If you are using fresh spinach, you can also gently saute at this time. If using frozen, make sure to wring out most of the water with hands or a towel.
- Add the vegetables to the base. If using our recipe for how to make roasted peppers, make sure to remove seeds and dice. Add the spinach and scallion.
- Pour the custard over the vegetables, then dot the surface equally with pieces of the goat cheese. Return the quiche to the oven and cook for an additional 45-50 minutes. Remove from oven when a toothpick comes out clean but not dry. Allow the quiche to cool and set 10-15 minutes before serving.
