So it’s a weekday and you don’t know what to have for dinner. What’s easier & tastier than a quiche? Serve it with a little bit of salad or (my favorite) steamed veggies, and voilà! You’re done. Bonus: It’s just as good room temperature as it is warm, so it makes a great picnic food.
Wanting to add some more veggies into our meals, I set aside the Quiche Lorraine recipe this time and went for a spinach and goat cheese tart. I used frozen spinach because I haven’t been able to find the fresh stuff at the stores lately – and it was perfectly fine. You could of course use blanched fresh spinach.
And while something with eggs, pastry crust, and cheese definitely isn’t light fare, the bites of spinach make me feel better, anyway. 😛
Spinach and Goat Cheese Quiche
- 3 eggs
- 200 ml (6.7 oz) cream, I used a 5% fat one, but you could use half and half or heavy cream instead
- 450g (1 lb) frozen spinach, thawed and drained of excess liquid
- 100g chevre, I used a Saint Maure de Touraine
- 6 cherry tomatoes, halved
- prepared pastry crust
- Pinch of nutmeg
- Preheat your oven to 180 c or 356 F. Once preheated, bake your pie crust for 5 minutes. (Remember to pierce the crust with a fork all around to prevent it from puffing up).
- While the crust is baking, whisk together the 3 eggs with the cream. Add in some pepper and grated nutmeg, to taste.
- Take the pie out of the oven and spread the drained (really squeeze out the water, you don’t want a soggy pie crust) spinach evenly around the bottom of the pastry.
- Cover with egg and cream mixture, then add sliced rounds of goat cheese all around. Dot with the halved cherry tomatoes – I did this for aesthetics, feel free to leave them out.
- Bake for 40 minutes, or until a toothpick comes out clean.
You can have this at room temperature or warm, and it’s a great dish to make ahead of time. Bon appétit!