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Vegetarian, Classics and bistro fare

Spinach and goat cheese quiche with green salad

Spinach and goat cheese quiche is a savory tart for 4 people, ready in 55 minutes, rated easy, for about €2.10 per person. The key to success is squeezing the cooked spinach well before mixing it into the custard, so the crust stays crisp under the melting goat cheese.

A good spinach quiche with rounds of goat cheese melting on top, that's a dinner that doesn't make noise but makes people happy.

Spinach and goat cheese quiche with green salad
Total time
55 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

Under a golden crust, the spinach melts into a creamy egg custard, while rounds of goat cheese form soft, slightly runny spots as they bake. Nutmeg and pepper wake up the flavor without overpowering it, and every slice keeps that contrast between the crisp base and the tender filling.

This is the kind of dish you pull out on a weeknight when you want dinner without much effort but still satisfying, served warm with a green salad. Kids usually go for it when the goat cheese is mild, and it works just as well for a Sunday lunch with soup to start.

The ingredients

4 people

Dairy

  • Pie crust 1
  • Goat cheese log 150 g
  • Eggs 3
  • Heavy cream 20 cl
  • Milk 10 cl

Frozen foods

  • Frozen leaf spinach 450 g

Fruits and vegetables

  • Green salad 1

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Thaw the spinach in a dry skillet, then squeeze it out well. 8 min

    Chop it roughly with a knife, it will spread more evenly through the quiche.

  2. Roll out the crust in a tart pan and prick the bottom with a fork.

    Keep the parchment paper from the crust underneath it, unmolding will be effortless.

  3. Beat the eggs with the cream, milk, nutmeg, salt and pepper, then fold in the spinach.

    Season generously with pepper, spinach loves it.

  4. Pour the mixture over the crust and arrange the goat cheese rounds on top.

    Cut the goat cheese with a piece of string or a knife dipped in hot water for clean slices.

  5. Bake at 180°C until the quiche is set and golden, then let it cool for ten minutes. 35 min

    The center should jiggle just slightly, it will finish setting as it cools.

  6. Dress the salad with the oil, vinegar and salt, and serve the quiche warm.

    A warm quiche holds together much better than a piping hot one when you slice it.

Our tips to get it right

  • Let the quiche rest out of the oven for ten minutes before slicing, the custard finishes setting and you get clean cuts.
  • If your crust tends to puff up, blind bake it with parchment paper and dried beans for the first ten minutes, then remove them.
  • Pick a goat cheese log that isn't too aged, it melts better in the oven and stays milder than a very dry goat cheese.

The variations

  • Swap the frozen spinach for 600g of fresh spinach, wilted in a pan before being squeezed the same way.
  • For a milder version kids will love, use shredded Gruyère instead of goat cheese, the quiche becomes more classic but still just as creamy.
  • To save time, grab a pre rolled crust and pre cooked vacuum packed spinach, you'll cut a good ten minutes off the prep.

What to serve it with

  • Green salad with vinaigrette, as in the recipe
  • Vegetable soup as a starter
  • A glass of fresh apple juice

Storage

The quiche keeps for 2 to 3 days in the fridge in a sealed container. It freezes very well, already baked and sliced into portions. Reheat it in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can you make spinach and goat cheese quiche ahead of time?

Yes, you can bake it the day before and reheat it in the oven before serving. You can also prepare the custard and crust separately, then assemble them right before baking.

Can you use fresh spinach instead of frozen?

Yes, use about 600g of fresh spinach to replace the 450g frozen. Wilt it in a pan for a few minutes, then squeeze it well before mixing it in.

Why do you need to squeeze the spinach so well?

Cooked spinach holds a lot of water, which would make the crust soggy if added as is. Pressing it in a kitchen towel keeps the crust crisp even after baking.

Can this quiche be frozen?

Yes, it freezes well once baked, whole or already sliced into portions. Thaw it in the fridge, then reheat in the oven to bring back the crisp crust.

How long does it take to make a spinach and goat cheese quiche with a green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a spinach and goat cheese quiche with a green salad?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spinach and goat cheese quiche with a green salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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