Spinach and Goat Cheese Quiche
Highlighted under: Festive Feast Kitchen
We had a bunch of fresh spinach in the fridge that I didn’t want to go to waste, and a craving for something cozy, so I decided to make this spinach and goat cheese quiche. It’s a recipe that costs around $10 to make, and it’s one of those dishes that feels fancy yet is surprisingly simple. My partner took one bite and said, ‘This is definitely going in the rotation,’ which made me feel pretty proud, considering how easy it is.
One Saturday afternoon, staring at a pile of spinach left over from last week’s grocery haul, I wanted something delicious without too much fuss. So I threw together this quiche. Honestly, I know it’s supposed to be a brunch dish, but I find it fits any time of day. The combination of creamy goat cheese and the delicate spinach is just downright comforting.
I also love how flexible this quiche is. Next time, I might toss in some sun-dried tomatoes or mushrooms just to mix things up a bit. The crust gets just the right amount of crunch from the oven, and it’s all so satisfying. You can absolutely make it ahead and serve it warm or at room temperature!
The Best Part
- Fresh spinach gives it a nice color
- Goat cheese adds a creamy tang
- You can serve it hot or at room temperature
- It’s a great way to use up leftover veggies
Choosing Your Ingredients
Using fresh spinach is a big win for this quiche. You can really see the difference compared to frozen—just make sure to give it a good chop so it blends nicely. If you have any leftover vegetables, feel free to toss those in too; that’s a great way to use what’s in your fridge.
As for the cheeses, goat cheese provides a lovely creamy tang that complements the spinach beautifully, while Parmesan adds that extra depth. If you find goat cheese isn't your jam, a mild feta would work nicely as a substitute. Just remember to adjust the seasoning since feta can be saltier.
A Quick Note on Spinach and Goat Cheese Quiche
When you’re making the filling, whisking the eggs and half-and-half until they’re well mixed ensures a smooth quiche. I’ve made the mistake of not mixing them enough, and the quiche turned out a bit lumpy—still tasty, just not as lovely to look at.
For baking, keeping an eye on the quiche during the last few minutes of the cook time is key. Ovens can be sneaky, and I've had a quiche go from golden to overly brown really fast if I’m not paying attention. Take it out as soon as a knife inserted in the center comes out clean.
Ingredients
Ingredients
For the Quiche
- 1 pre-made pie crust (store-bought or homemade)
- 6 large eggs
- 1 cup half-and-half
- 1 cup fresh spinach, chopped
- 4 oz goat cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Instructions
Instructions
Preheat the Oven
Start by preheating your oven to 375 degrees F. This warms everything up nicely while you get the quiche ready.
Prepare the Filling
In a large bowl, whisk together the eggs and half-and-half until well combined. Then stir in the chopped spinach, goat cheese, and Parmesan. Season it with black pepper, salt, and a hint of nutmeg for that homey touch.
Assemble the Quiche
Place your pie crust in a 9-inch pie dish. Pour the egg and cheese mixture into the crust, making sure to spread it out evenly. Don’t worry if it looks a bit full, it will settle as it bakes.
Bake
Pop the quiche in the oven and bake for about 35 minutes. You’ll know it’s done when the edges are golden and a knife inserted in the center comes out clean. Just keep an eye on it in the last few minutes so it doesn’t over-brown.
Cool and Serve
Once it’s out, let the quiche cool for about 10 minutes before slicing. It’s easier to cut and also allows the flavors to hang out together for a bit. Serve it warm or at room temperature.
Spinach and Goat Cheese Quiche Leftovers Plan
This quiche can last about three days in the refrigerator, so it’s great for meal prep. I usually slice it and store it in an airtight container, and it reheats nicely in the microwave or oven. Just cover it with foil to avoid drying out while warming.
If you have more than you can eat, consider freezing individual slices. Wrap each one tightly in plastic wrap and foil, and they should last a couple of months. When you’re ready for a slice, thaw it in the fridge overnight and reheat for breakfast or lunch.
Dietary Swaps
For a lighter version, you can swap out the half-and-half for whole milk or a dairy-free alternative, though the texture will be slightly different. Honestly, I sometimes just use whatever I have, and it always turns out decent.
If you're avoiding eggs, replacing them with a tofu mixture works surprisingly well. Blending silken tofu with a splash of nutritional yeast can mimic the eggy texture. Just be mindful of adjusting the cooking time since it might not set up in the same way.
Questions About Recipes
→ Can I use frozen spinach instead of fresh?
You can, but I wouldn't recommend it without a good squeeze of water out first. Frozen tends to have a lot of moisture, which could make the quiche soggy.
→ How long does quiche last in the fridge?
Usually about 3 to 4 days if stored in an airtight container. It reheats well, too, which is always a plus!
→ Can I add meat to this recipe?
Definitely! If you want to add bacon, ham, or even chicken, just make sure to cook it first and then mix it in with the filling.
Spinach and Goat Cheese Quiche
Created by: The Bitehut Team
Recipe Type: Festive Feast Kitchen
Skill Level: Beginner
Final Quantity: 8 servings
What You'll Need
For the Quiche
- 1 pre-made pie crust (store-bought or homemade)
- 6 large eggs
- 1 cup half-and-half
- 1 cup fresh spinach, chopped
- 4 oz goat cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
How-To Steps
Start by preheating your oven to 375 degrees F. This warms everything up nicely while you get the quiche ready.
In a large bowl, whisk together the eggs and half-and-half until well combined. Then stir in the chopped spinach, goat cheese, and Parmesan. Season it with black pepper, salt, and a hint of nutmeg for that homey touch.
Place your pie crust in a 9-inch pie dish. Pour the egg and cheese mixture into the crust, making sure to spread it out evenly. Don’t worry if it looks a bit full, it will settle as it bakes.
Pop the quiche in the oven and bake for about 35 minutes. You’ll know it’s done when the edges are golden and a knife inserted in the center comes out clean. Just keep an eye on it in the last few minutes so it doesn’t over-brown.
Once it’s out, let the quiche cool for about 10 minutes before slicing. It’s easier to cut and also allows the flavors to hang out together for a bit. Serve it warm or at room temperature.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 278 kcal
- Total Fat (g): 18.4g
- Saturated Fat (g): 8.5g
- Cholesterol (mg): 229mg
- Sodium (mg): 455mg
- Total Carbohydrates (g): 15.1g
- Dietary Fiber (g): 0.8g
- Sugars (g): 1.3g
- Protein (g): 13.7g