Prep time: 30 minutes (plus 1 hour chilling) Cook time: 45 minutes Servings: 6 to 8 people
Ingredients
For the Homemade Crust (Pâte Brisée):
- 250g All-purpose flour
- 125g Unsalted butter (cold, cubed)
- 1 pinch of fine Sea salt
- 1 Egg yolk (cold)
- 50ml Ice-cold water
For the Filling:
- 500g Fresh baby spinach
- 150g French Goat Cheese (Chèvre log), sliced into rounds
- 3 large Eggs + 2 Egg yolks (for extra richness)
- 250ml Heavy cream (Crème liquide)
- 150ml Whole milk
- 1 small Onion or 2 Shallots, finely minced
- 1 tablespoon Olive oil
- A pinch of Nutmeg (freshly grated)
- Salt and freshly cracked black pepper
Step-by-Step Instructions
- Make the Pastry: In a large bowl, mix the flour and salt. Add the cold cubed butter. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs. Add the egg yolk and ice water. Mix quickly until the dough just comes together. Do not overwork it. Wrap in cling film and chill in the fridge for at least 1 hour.
- Preheat and Prep: Preheat your oven to 190°C (375°F). Roll out your chilled dough on a floured surface and line a 24cm (9-inch) tart tin. Prick the bottom with a fork.
- Blind Bake: Line the pastry with baking paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove the weights and paper and bake for another 5 minutes. This “seals” the crust.
- Sauté the Greens: In a large skillet, heat the olive oil over medium heat. Sauté the onions until translucent. Add the fresh spinach in batches until wilted. Important: Place the cooked spinach in a colander and press down firmly with a spoon to remove all excess water. Roughly chop the spinach.
- Prepare the Custard (Appareil): In a bowl, whisk together the eggs, egg yolks, heavy cream, and milk. Season with salt, pepper, and a generous pinch of nutmeg.
- Assembly: Spread the cooked spinach and onions evenly over the bottom of the pre-baked crust. Pour the egg and cream mixture over the spinach. Top with the rounds of goat cheese.
- Final Bake: Lower the oven temperature to 180°C (350°F). Place the quiche in the oven and bake for 30–35 minutes. The quiche is done when the edges are golden and the center has a slight, jelly-like wobble but is not liquid.
- Cooling: Let the quiche rest for at least 15 minutes before slicing. This allows the custard to set fully.
Tips for Success
- The Cream Ratio: Always use a mix of heavy cream and whole milk. Using only milk will make the quiche too watery, while using only cream can make it too heavy. The ratio in this recipe provides that perfect “velvet” texture.
- Cheese Variations: If you prefer a milder taste, you can crumble the goat cheese into the custard mixture rather than placing slices on top.
- Preventing a Soggy Crust: Brushing the pre-baked crust with a little leftover egg white before adding the filling creates a waterproof barrier that keeps the pastry crisp.
Frequently Asked Questions (FAQ)
Q: Can I use frozen spinach? A: Yes, but you must thaw it completely and squeeze it extremely hard to remove all moisture. Frozen spinach holds much more water than fresh.
Q: Is quiche healthy? A: This version is packed with iron and protein. By making the crust from scratch and avoiding processed meats like lardons, it is a wholesome, healthy lunch option.
Q: Can I make this ahead of time? A: Absolutely. Quiche is one of the few dishes that tastes just as good cold or reheated. You can store it in the fridge for up to 3 days.
Final Thoughts: A Versatile French Classic
The Spinach and Goat Cheese Quiche is a testament to the power of fresh, simple ingredients. It is a budget-friendly, high-impact meal that works for a busy Tuesday lunch or a festive Sunday brunch. By removing the lardons and avoiding alcohol, we’ve created a dish that is light, inclusive, and quintessentially French.
