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Freshly baked spinach and goat cheese quiche
French quiche with fresh spinach and goat cheese

French Spinach & Goat Cheese Quiche

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Quiche is one of French gastronomy's most brilliant inventions, conquering the world from the Lorraine region. While the original uses bacon, this vegetarian version is a bistro star. The secret lies in the custard (egg and cream) to vegetable ratio: the earthy spinach is elevated by the tangy goat cheese, all framed by a buttery crust. A perfect quiche isn't scrambled eggs in a pie shell, but a trembling, creamy savory tart.
🕒 Prep Time 30 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 6 servings
🔥 Calories 480 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • 9-inch Pie Dish or Quiche Pan (removable bottom preferred)
  • Parchment Paper (for blind baking)
  • Pie Weights or Dried Beans
  • Large Mixing Bowl
  • Whisk
  • Skillet
  • Spatula
  • Rolling Pin

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Wheat

Instructions

1 ✓

Preheat oven to 350°F (180°C). Lightly grease the pie dish.

Tip: Greasing ensures the crust releases easily.
2 ✓

Roll out the pastry and line the dish. Prick the bottom all over with a fork.

Tip: Pricking (docking) allows steam to escape so the crust doesn't puff up unevenly.
3 ✓

Line the crust with parchment paper and fill with pie weights. 'Blind bake' for 10-12 minutes, then remove weights and bake 5 more minutes until the bottom is dry.

Tip: Blind baking creates a moisture barrier so the custard doesn't make the bottom soggy.
4 ✓

Sauté garlic and spinach in olive oil until wilted and dry. Let cool.

Tip: Hot spinach would scramble the eggs upon contact.
5 ✓

Whisk eggs, cream, salt, and pepper in a bowl until smooth.

Tip: Don't overbeat; too much air can cause the quiche to puff and then collapse.
6 ✓

Spread the cooled, squeezed spinach over the crust. Crumble half the goat cheese on top.

Tip: Even distribution ensures every bite has flavor.
7 ✓

Pour the custard over the filling and top with remaining goat cheese.

Tip: Top cheese browns nicely (Maillard reaction).
8 ✓

Bake for 30-35 minutes until the edges are golden and the center is set but still slightly jiggly.

Tip: It will firm up as it cools. Overbaking causes the eggs to separate and weep water.
9 ✓

Let cool for 15 minutes before slicing.

Tip: Resting stabilizes the structure for clean slices.

Recipe FAQ

Why is my filling watery?
Likely the spinach retained moisture. Whether fresh or frozen, spinach releases water that must be cooked off or squeezed out before baking.
Can I make it ahead?
Yes! Quiche sets nicely after resting. It keeps in the fridge for 2-3 days; reheat at 300°F for 10 minutes.
Can I substitute heavy cream?
Heavy cream provides the richness. You can use half-and-half, but using only milk may result in a filling that is too thin or curdles.

Ingredients

  • 1 sheet Puff Pastry (thawed) or 1 Pie Crust
  • 7 oz Fresh Spinach
  • 5 oz Goat Cheese (log)
  • 3 large Eggs
  • 3/4 cup Heavy Cream
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 dusting Flour (for rolling)