Spinach and Goat Cheese Quiche

Spinach and Goat Cheese Quiche

This Spinach and Goat Cheese Quiche is a savory delight, combining the earthy flavors of fresh spinach with the creamy, tangy essence of goat cheese. Nestled in a buttery, flaky crust, this quiche is a harmonious blend of textures and tastes. The spinach is lightly sautéed to bring out its natural sweetness, which pairs beautifully with the rich and slightly acidic goat cheese. Each bite offers a smooth, custard-like filling, enriched with eggs and a hint of nutmeg for depth. Perfect for a brunch gathering, light lunch, or a sophisticated dinner, this quiche serves as a versatile dish that’s as nutritious as it is flavorful. The vibrant green of the spinach not only adds a pop of color but also ensures this dish is packed with vitamins and minerals, making it a guilt-free indulgence. 

PREP TIME: 10 mins

COOK TIME: 45 mins

TOTAL TIME: 55 mins



1 frozen pie crust

3 eggs

1/2 cup half and half

3 tbsp sour cream

10 ounces fresh spinach

6 slices fresh goat cheese (around 2 ounces)

1/2 tsp salt

1/4 tsp black pepper



Remove the crust from the freezer and let it thaw as you prepare the rest of the ingredients.

Pre-heat the oven to 390°F.

Chop spinach into small pieces. Cook them in a skillet with up to 1/4 cup water. Cook until spinach is wilted. Drain water and squeeze out any additional liquid from the spinach.

In a medium sized bowl, whisk the eggs and then add half and half, sour cream, salt and pepper. Whisk until smooth. Add the spinach and mix with a spatula or spoon.

Pour egg mixture into the pie crust. Top with slices of goat cheese.

Bake for around 45 minutes or until quiche has set.



Calories: 352kcal

Carbohydrates: 25g

Protein: 13g

Fat: 23g

Saturated Fat: 10g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 9g

Trans Fat: 1g

Cholesterol: 145mg

Sodium: 639mg

Potassium: 540mg

Fiber: 3g

Sugar: 1g

Vitamin A: 7135IU

Vitamin C: 20mg

Calcium: 159mg

Iron: 4mg

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