Go Back
Goat Cheese Quiche: A Savory Twist on a Classic

Goat Cheese Quiche: A Savory Twist on a Classic

A creamy spinach and goat cheese quiche baked in a crisp, blind-baked 9-inch pie crust. Tangy goat cheese, Parmesan, shallot, and thyme give this classic brunch dish a distinctive savory flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 crust Unbaked 9-inch pie crust, homemade or refrigerated
  • As needed Pie weights or dried beans
Filling
  • 1 tablespoon Unsalted butter or olive oil
  • 1 Small shallot, finely chopped
  • 5 ounces Fresh baby spinach
  • 4 Large eggs
  • 1 cup Half-and-half
  • 1/2 cup Whole milk
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 pinch Ground nutmeg
  • 4 ounces Soft goat cheese, crumbled
  • 2 tablespoons Grated Parmesan cheese
  • 1 teaspoon fresh or 1/2 teaspoon dried Fresh thyme leaves or dried thyme

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Fit the unbaked crust into a 9-inch pie plate, crimp the edges, and chill it for about 15 minutes.
  2. Line the chilled crust with parchment and fill it with pie weights or dried beans. Bake for 15 minutes, remove the parchment and weights, then bake uncovered for another 5 minutes.
  3. While the crust bakes, warm the butter or olive oil in a skillet over medium heat. Cook the chopped shallot for 2-3 minutes, until softened.
  4. Add the spinach and cook just until wilted, about 1-2 minutes. Transfer it to a sieve or clean towel, press out excess moisture thoroughly, and let it cool slightly.
  5. Whisk the eggs, half-and-half, whole milk, salt, pepper, nutmeg, and thyme until blended.
  6. Spread the spinach and shallot mixture in the baked crust. Sprinkle in the goat cheese and Parmesan, reserving a few goat cheese crumbles for the top if desired.
  7. Pour the egg mixture over the filling without overfilling the crust. The custard should come nearly to the top of the crust.
  8. Bake at 375°F for 35-40 minutes, until the edges are set and the center has only a slight wobble. Cool for at least 15 minutes before slicing.

Notes

Squeeze the cooked spinach very well to prevent watery custard and a soft crust. Blind-baking helps keep the bottom crisp. Do not overbake; the center should tremble slightly when the quiche comes out because it will continue setting as it cools.