Goat Cheese and Spinach Quiche
Quiche, especially vegetable variations, is a classic element of French cuisine. The word 'quiche' itself comes from the German word 'kuchen' (cake), and first appeared in the Lorraine region. The goat cheese and spinach version has become a popular dish in modern French bistros, combining the distinctive taste of the cheese with the lightness of fresh green leaves. When the goat cheese melts creamily in the oven and the spinach is lightly browned, the aromas alone are mouth-watering. It can be the perfect accompaniment to a cold autumn day, or even the star of a spring picnic. The secret lies in the proportions: don't use too much cream so that the filling isn't too runny, and always choose fresh spinach, because its flavor is much more vibrant than the frozen version. If you want an even richer flavor, add a few mint leaves or toasted pine nuts. It's an ideal choice for family lunches, friendly brunches, or even an elegant vegetarian dinner - plus it's excellent cold the next day too!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Grease a 9-inch (24 cm) quiche or pie dish with a little olive oil to prevent the pastry from sticking during baking.
2
Roll out the puff pastry and place it in the dish, covering the bottom and sides. Use a fork to prick the base to prevent it from puffing up.
3
Cover the pastry with parchment paper, then pour in dried beans or rice as weights. Blind-bake for 10 minutes, then remove the weights and paper, and bake for another 5 minutes to crisp up the base.
4
Heat 1 tablespoon of olive oil in a skillet, then add the crushed garlic and the washed, drained spinach. Sauté for 3-4 minutes, or until the spinach wilts. Let it cool slightly.
5
In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. This will be the creamy filling base.
6
Add the sautéed spinach to the egg mixture, and crumble in half of the goat cheese. Gently mix to distribute evenly.
7
Pour the mixture onto the pre-baked pastry. Crumble the remaining goat cheese over the top to create a delicious, golden-brown crust after baking.
8
Place the dish in the oven and bake for approximately 30-35 minutes, or until the filling is set and the top is lightly browned. The quiche is done when the center no longer jiggles.
9
Let it cool for 10 minutes before serving. This will allow the filling to firm up and make it easier to slice.
