This easy spinach quiche is perfect for brunching or a light vegetarian supper with a green salad. I use two types of cheese (chèvre and shredded part skim mozzarella) for a creamy spinach and goat cheese quiche that is flavorful without being too rich. Plenty of sliced shallots and fresh spinach make the florentine quiche more substantial and the simple egg custard sets without fail. Try this Fresh Spinach and Goat Cheese Quiche this weekend.
Crust For Spinach Goat Cheese Quiche
When it comes to pastry, I have a love/hate relationship. I love it, but I hate to make it. Therefore, for this easy spinach quiche, I’ve opted to go with a store-bought crust (don’t judge). I put it into my own pie plate, crimped the edges and blind baked it (so it’s not like I didn’t make SOME effort — wink).
How To Blind Bake Pastry for Spinach and Goat Cheese Quiche:
- Preheat the oven.
- Roll out or fit the pastry into the pie plate (press down firmly on the bottom and sides of the pie plate so the pastry adheres).
- Prick the bottom of the pastry with a fork.
- Line the pastry with parchment paper and fill the parchment with pie weights (shown) or dried beans (NOTE: if you use dried beans, you can’t cook them later — so keep them in a jar or tin marked “pie weights” and know that that’s what they’re for.)
- Bake the crust for 10-12 minutes until it’s “set”.
- Remove from the oven to cool while you assemble the rest of the quiche.
I like to season the florentine quiche with a special herb and spice blend. If you have an Italian seasoning or Mediterranean style seasoning blend, you can easily use that. If not, make your own with these ingredients:
Ingredients For Herb & Spice Blend
- Kosher Salt
- Dried Basil
- Red Pepper Flakes
- Dried Garlic
- Black Pepper
It only takes 1 teaspoon of the seasoning blend to add a whole lot of flavor to the spinach goat cheese quiche.
Preparing Vegetables For Florentine Quiche
- Simmer shallots in a bit of olive oil and the spice blend until the shallots are soft and translucent. (I do this over a medium low heat with the lid on the pan to help the shallots cook and become tender.)
- Add fresh spinach a handful at a time. Place the lid on the pan and let the spinach wilt a little before adding another handful and continuing in this fashion until most of the spinach is just wilted.
- Remove the pan from the heat to cool while you mix up the custard for the spinach goat cheese quiche.
Making The Filling For Easy Spinach Quiche
- In a large bowl, whisk together the eggs, milk, cream salt and pepper until frothy and well combined.
- Add the cooled vegetables and cheeses to the custard mixture and toss until it’s evenly combined.
Note: The vegetables don’t have to be at room temperature, but they shouldn’t be hot when you add them to the cream mixture. You don’t want to risk curdling the eggs in the spinach and goat cheese quiche.
Filling and Baking Goat Cheese Florentine Quiche
- Fill the blind baked pastry with the spinach goat cheese quiche filling and spread it around with a spoon so that all of the ingredients are evenly distributed.
- Add a sprinkle of reserved cheese to the top of the florentine quiche and bake for 35 minutes, or until the quiche is set in the center.
How To Make Crustless Quiche?
To make a crustless quiche, spray your pie plate liberally with vegetable spray. Lightly sprinkle the inside of the pie plate with dried breadcrumbs or almond meal (for gluten-free) and tilt the pie pan to coat the interior. Fill with the spinach and goat cheese quiche filling and bake as usual.
Can You Make Quiche Ahead Of Time?
Yes, you can. If you’re serving the goat cheese quiche later in the day or the next day, cook the quiche as normal. When it’s ready, let it cool to room temperature, then cover and refrigerate until you’re ready to eat. Reheat in the oven to serve warm.
Can You Freeze Quiche?
Yes, you can. Cook the quiche as the recipe describes and let it cool to room temperature. Wrap the quiche well and freeze for up to one month. Defrost before reheating.
How To Reheat Quiche?
To reheat a chilled quiche, preheat the oven to 300°. Place the florentine quiche on a baking sheet and heat for 15-20 minutes until heated through.
Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Spinach Goat Cheese Quiche
FOR SPINACH AND GOAT CHEESE QUICHE
- 1 9-inch pie crust I used Pillsbury
- 2 teaspoons olive oil
- 3 large shallots thinly sliced
- 1 teaspoon spice blend (recipe given or use Italian seasoning or your favorite spice blend)
- 6 ounces fresh spinach
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 4 ounces crumbled goat cheese
- 1/2 cup shredded part skim mozzarella
FOR HERB AND SPICE BLEND
- 1 teaspoon kosher salt
- 1 teaspoon dried basil
- 3/4 teaspoon dried marjoram
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried garlic
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
FOR THE SPICE BLEND
- Combine all the ingredients in a small bowl and toss to combine.
BLIND BAKE THE PIE CRUST
- Preheat oven to 375°. Lay crust into pie pan, folding edges under at the rim to create a double thick edge. Press the bottom and sides of the crust against the pan firmly. Using the tines of a fork, crimp around the edges of the crust. Prick the bottom of pie crust several times with a fork. Cut a piece of parchment or aluminum foil large enough to cover the pastry and place it on top. Fill the parchment or foil with about 1 cup of dried beans or pastry weights, if you have them. Bake for 10-12 minutes until crust is slightly golden and set aside. Remove the pie weights.
MAKE THE SPINACH GOAT CHEESE QUICHE FILLING
- Heat 1 tablespoon oil in a 9-inch skillet over medium low heat. (I have a gas stovetop which runs a little hot, so medium low works for me -- you may have to adjust your temperature up or down depending on your stove.) Add the shallots and spice blend and simmer the shallots until tender and translucent, about 5 minutes. Placing a lid on the pan for part of the cooking will help them soften.
- When shallots are tender, add spinach one handful at a time. Use a pair of tongs to flip and turn the spinach until it starts to wilt (putting the lid on the pan will help it wilt a little faster). Add another handful of spinach and continue in this fashion until most of the spinach has just wilted. Remove from heat to cool.
- In a small bowl stir together cream, milk, eggs salt and pepper to combine.
- Add the cooled spinach mixture to the eggs and toss with the tongs to evenly distribute the spinach and shallots in the custard.
- Reserve a tablespoon or two of each of the cheeses and set aside.
- Add the remainder of the cheese to the custard mixture and stir to combine.
BAKE THE QUICHE
- Fill the pie shell with the quiche filling and spread it out evenly in the pie plate. Sprinkle with reserved cheeses and bake for 35 minutes or until the custard is set and the top of the quiche is starting to brown.
- Let the quiche cool about 10 minutes before slicing.