Spinach Goat Cheese Quiche

This is one of Ashley’s favorites 😁 Approx 2 hours to make if using premade crust. 3+ otherwise, although crust can be prepped in advance. Note that the fillings are too much if using premade crust, so use less spinach and custard These directions used to recommend leaving the goat cheese in semi-thin round circles; I prefer it that way. Earthy spinach and tangy goat cheese team up for this classic vegetarian brunch dish. Suggested pairing A crisp Blanc de Blancs Champagne (or any sparkling wine) would be a lovely contrast to the rich tart. Make ahead You can make the pastry in advance and store it in the refrigerator for up to three days. Alternatively, you can wrap it tightly in plastic wrap and store it in the freezer for up to three months. Notes from the Food & Wine Test Kitchen When making the pastry dough, it’s very important to use super cold ingredients — namely, the butter, eggs, and water. This is the key to creating flaky pastry or pie dough. As the dough bakes, the butter will melt and steam, which creates layers and layers of perfectly flaky pastry. Frequently Asked Questions Is heavy cream better than milk in quiche? Heavy cream makes a quiche filling rich and decadent, but using too much of it will yield a heavy egg custard. Instead, we prefer to use a combination of whole milk and heavy cream for the custard filling. In this recipe, we used a two-to-one ratio of the two dairy products for a light and luscious quiche. Why is my spinach quiche watery? We like using fresh spinach rather than frozen spinach, as it has less moisture and will yield a richer filling. When you cook fresh spinach, it’s important to let it cool so that you can comfortably handle it in order to squeeze out any excess water in a paper towel or dish towel. If you use frozen spinach, be sure to let it thaw and squeeze all the excess liquid out before using it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.

Step 2

Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.

Step 3

Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. If using premade crust, cook approx 15 mins at 350 with weights, then 5-10 more mins without until golden (not golden brown since it’ll brown more later). Transfer the shell to a rack to cool.

Step 4

Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.

Step 5

In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Scatter the goat cheese on top of the spinach (or leave cut in round circles for a less rustic look)

Step 6

Pour the custard into the shell and bake for about 40 minutes, or until just set. Transfer the quiche to a rack to cool slightly. Cut into wedges and serve.

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