Fresh spinach, goat cheese and grated mozzarella give this Florentine spinach quiche a rich flavor. Make it for weekend brunch or a light dinner with a salad.
1 teaspoonspice blend (recipe given or use Italian seasoning or your favorite spice blend)
6ouncesfresh spinach
½teaspoonkosher salt
¼teaspoonblack pepper
4eggs
½cupheavy cream
½cupmilk
4ouncescrumbled goat cheese
½cup shredded part skim mozzarella
FOR HERB AND SPICE BLEND
1 teaspoonkosher salt
1 teaspoondried basil
¾teaspoondried marjoram
¾teaspoon dried oregano
¾teaspoondried garlic
¼teaspoonred pepper flakes
½teaspoonblack pepper
Instructions
FOR THE SPICE BLEND
Combine 1 teaspoon kosher salt, 1 teaspoon dried basil, ¾ teaspoon dried marjoram, ¾ teaspoon dried oregano, ¾ teaspoon dried garlic, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper in a small bowl and toss to combine.
BLIND BAKE THE PIE CRUST
Preheat oven to 375°. Lay 1 9-inch pie crust into a 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 the 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 the crust is slightly golden. Set aside. Remove the pie weights.
MAKE THE SPINACH GOAT CHEESE QUICHE FILLING
Heat 2 teaspoons olive 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 3 large shallots and 1 teaspoon 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 6 ounces fresh 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 ½ cup heavy cream, ½ cup milk, 4 eggs, ½ teaspoon kosher salt and ¼ teaspoon black 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 goat cheese and mozzarella 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.
Notes
Note: you can use your favorite spice blend for this recipe, but look for flavors that complement spinach and goat cheese. I like Mediterranean or herb blends.