Tangy goat cheese gives this quiche a unique flavor. Use a high powered blender to puree the filling in order to get this bright green color!
Course Main Course
Keyword goat cheese, quiche, spinach
Prep Time 45minutes
Cook Time 1hour
FOR SPINACH AND GOAT CHEESE QUICHE
19-inchpie crustI used Pillsbury
1 teaspoonspice blend (recipe given or use Italian seasoning or your favorite spice blend)
4ouncescrumbled goat cheese
1/2cup shredded part skim mozzarella
FOR HERB AND SPICE BLEND
1 teaspoonkosher salt
1 teaspoondried basil
3/4teaspoon dried oregano
1/4teaspoonred pepper flakes
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.