Spinach and Goat Cheese Quiche

Name: Spinach and Goat Cheese Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp salt; 1/2 cup unsalted butter, chilled and diced; 3-4 tbsp ice water; 1 cup fresh spinach, chopped; 4 oz goat cheese, crumbled; 4 large eggs; 1 cup heavy cream; 1/2 tsp nutmeg; Salt and pepper to taste

Highlighted under: Light Lunch

I truly love making this Spinach and Goat Cheese Quiche when I want to impress my friends with a dish that's as delicious as it is beautiful. The combination of creamy goat cheese and fresh spinach creates a delightful flavor that brings joy to every bite. It's perfect for breakfast, brunch, or even a light dinner. With a flaky crust and simple preparation, this quiche is a great way to showcase the freshness of the ingredients. Let me share with you how this dish comes together and why it’s become a staple in my kitchen.

Created by

The Stephaniesfood Team

Last updated on 2026-03-05T06:38:23.414Z

Making this Spinach and Goat Cheese Quiche always reminds me of my first culinary class. We learned the art of creating the perfect flaky crust, which is the backbone of any great quiche. I remember being so fascinated by how just a few ingredients could transform into something so impressive. Using chilled butter and ice-cold water makes a world of difference in achieving that desirable texture.

What sets my quiche apart is the balance of flavors. The addition of freshly cracked black pepper enhances the creamy goat cheese, while the sautéed spinach adds a depth of earthiness. I often sprinkle a bit of nutmeg for an extra layer of warmth, which has become my secret weapon. Trust me; it elevates the dish!

Why You Will Love This Recipe

Creamy goat cheese perfectly complements the fresh spinach
Flaky, buttery crust that melts in your mouth
Versatile for any meal of the day or special gatherings

Mastering the Crust

Getting the crust just right is key to a successful quiche. When cutting in the butter, aim for a texture like coarse sand, with small pea-sized pieces of butter remaining. This ensures a flaky texture when baked. If you overwork the dough, it can become tough, so handle it gently. After chilling, roll it out on a lightly floured surface to prevent sticking. A sturdy rolling pin helps in achieving an even thickness, which allows for uniform cooking.

Once you’ve fitted the crust into the pie dish, consider blind baking it for about 10-15 minutes at 375°F (190°C) before adding the filling. This prevents a soggy bottom, which can occur if the crust is baked directly with the wet filling. Pay attention to the edges; if they begin to darken too quickly, cover them with foil to protect from burning while the center cooks.

Choosing Spinach and Cheese

For optimal flavor and texture, always opt for fresh spinach over frozen. Fresh spinach offers a more vibrant taste that balances beautifully with the creamy goat cheese. I prefer to use young spinach leaves, as they are tender and sweeter. When sautéing, keep the heat moderate; too high will cause the spinach to lose its bright green color and become unappetizingly wilted.

When it comes to goat cheese, select a high-quality product with a slightly tangy flavor. This complements the spinach without overpowering it. If you’re looking to make a variation, feta cheese acts as a wonderful substitute; just crumble it in as you would the goat cheese. Additionally, for a different flavor profile, consider adding herbs like thyme or dill into the filling mixture.

Serving and Storing Tips

This quiche is delightful warm or at room temperature, making it an ideal choice for brunch or a light dinner. If you wish to serve it later, it can be made ahead of time. Allow it to cool completely after baking, then wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to three days. Reheat slices in a 350°F (175°C) oven for about 10 minutes, ensuring they maintain their flaky crust.

For a beautiful presentation, garnish your quiche with extra sautéed spinach or a sprinkle of fresh herbs just before serving. This adds a pop of color and freshness, elevating the dish. Leftover quiche also makes an excellent filling for a savory breakfast sandwich; just add some sliced tomato and leafy greens for a refreshing twist!

Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and diced
3-4 tbsp ice water

For the Filling

1 cup fresh spinach, chopped
4 oz goat cheese, crumbled
4 large eggs
1 cup heavy cream
1/2 tsp nutmeg
Salt and pepper to taste

Instructions

Make the Crust

In a mixing bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the mixture forms a ball. Wrap in plastic and chill for 30 minutes.

Preheat Oven

Preheat your oven to 375°F (190°C).

Prepare the Filling

Sauté the chopped spinach in a skillet over medium heat until wilted. In a bowl, whisk together eggs, cream, nutmeg, salt, and pepper. Stir in the wilted spinach and crumbled goat cheese.

Assemble and Bake

Roll out the crust and fit it into a 9-inch pie dish. Pour the spinach and cheese filling into the crust. Bake for 30-35 minutes or until the filling is set and the top is slightly golden.

Cool and Serve

Remove from the oven and allow the quiche to cool for a few minutes. Serve warm or at room temperature.

Pro Tips

For an extra flavor boost, add some diced sun-dried tomatoes or sautéed mushrooms to the filling.

Ingredient Substitutions

If you’re looking for a lighter alternative to heavy cream, use half-and-half or a mixture of milk and plain Greek yogurt. This can reduce calorie content while still providing creaminess, although the texture may be slightly different. Additionally, non-dairy options like almond milk or coconut cream can work if you're aiming for a dairy-free quiche; just be aware these alternatives will alter the flavor profile.

For a gluten-free version, consider using a store-bought gluten-free pie crust or make your own using a blend of gluten-free flours. The crust quality for gluten-free options can vary, so choose one with good reviews to ensure a satisfying texture.

Variations and Additions

Feeling adventurous? Add some caramelized onions or roasted red peppers for an extra layer of flavor. They can be sautéed alongside the spinach or added directly into the filling for a deeper taste. Another great addition is cooked bacon or sausage for a heartier meal; just be sure to drain excess grease before mixing it into the filling to maintain the proper texture.

If you want a bit of heat, adding diced jalapeños or a sprinkle of red pepper flakes can give your quiche a zesty kick. Just be cautious with spice levels; start small and adjust based on your preference.

Making Ahead and Freezing

If you're planning for future meals, this quiche can be frozen before or after baking. To freeze uncooked, assemble your quiche, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Bake it straight from the freezer, adding an additional 10-15 minutes to the cook time. Just make sure to check the doneness by gently shaking the pan—if the filling shakes slightly in the center, it’s set.

For baked quiche, allow it to cool completely before slicing and wrapping each piece individually. Store in an airtight container in the freezer for another month. To reheat, place sliced pieces in an oven preheated to 350°F (175°C) for about 15 minutes, or until heated through. This makes for an easy meal prep option during busy weeks!

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly before adding it to the filling.

→ How long can I store leftovers?

Leftover quiche can be stored in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I make the quiche ahead of time?

Absolutely! You can prepare the quiche a day in advance. Just bake it, let it cool, and refrigerate. Reheat when ready to serve.

→ What can I substitute for goat cheese?

If you’re not a fan of goat cheese, feta is a great alternative that provides a similar tangy flavor.