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
SERVINGS: 4
INGREDIENTS:
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
INSTRUCTIONS:
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.
NUTRITIONAL INFO:
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