Email this recipe to a Friend!

A recipe for Spinach Quiche, with goat cheese, and red bell peppers. I love the simplicity of dishes like quiche; especially when you use a great store bought dough. This is one of my favorite quiches, mainly because anything with spinach and goat cheese is fine by me! What’s YOUR favorite kind of quiche?
xx Jenny

Spinach Quiche
Makes one 10 inch quiche

Ingredients:
1 store bought pie dough, rolled 12 inches in diameter and ¼ inch thick
filling:
3 whole eggs
2 egg whites
2/3 cup whole milk
1/3 cup cream
1 tablespoon thyme, minced
½ cup fontina cheese, shredded
1 cup sautéed spinach, excess liquid removed and chopped
½ red bell pepper, thinly sliced
2 ounces goat cheese, crumbled and divided
salt and pepper to taste

Directions:
1. Preheat oven to 425°F.
2. Form rolled out pie dough into a quiche/tart dish and place in the refrigerator to chill.
3. Place the eggs, egg whites, milk, and cream into a mixing bowl and whisk together.
4. Stir the thyme and fontina into the egg mixture, season with salt and pepper and set aside.
5. Remove the quiche shell from the refrigerator and fill with an even layer of spinach, followed by the sliced bell pepper.
6. Pour the egg mixture over the layered vegetables and top with a sprinkle of goat cheese.
7. Bake the quiche in the oven for 20 minutes. Reduce the heat to 375°F and continue to bake for an additional 20 minutes or until set in the center and golden brown.
8. Allow to cool for 7 to 10 minutes before slicing and serving.

 /   /   /  11 Comments
  1. Beth Michelle Not Specified Not Specified

    Pretty much anything with goat cheese in it is right up my ally and this quiche looks way to good not to try!

  2. Sujata Kumar Not Specified Not Specified

    Me too, like the goat cheese and spinach combination and quiches are a big favorite at home. Shall definitely try this recipe.

  3. PINGBACK: Blooming Twenty-Something | Lunches

  4. PINGBACK: Cheat Meal: Spinach Quiche with Homemade Turkey Sausage (GF Crust) « {joyce} d. z. photography cooks, too

  5. John From Raleigh Not Specified Not Specified

    Wow, I have never made a quiche without par-baking the crust. I will have to try it one time. Lately I have been adding balsamic roasted onions. I will have to try the red peppers.

  6. Jessica Not Specified Not Specified

    What would I need to change on this to make it without crust? I LOVE quiche, but I don’t always have the foresight to make or buy dough

    • Jenny Park Not Specified Not Specified

      You can turn this into a frittata! Just pour the mixture into a nonstick pan and place it in a 350-375F until it’s cooked through. Good luck!

  7. Katie Not Specified Not Specified

    Do you think I can make this the night before and then pop it in the oven in the morning?

    • Jenny Park Not Specified Not Specified

      Totally! You can even bake it the night before and warm it up in the oven the following day, if you have a time crunch issue!

  8. PINGBACK: Lauren Pittenger — Lunches - Lauren Pittenger

  9. Claire Not Specified Not Specified

    Yummy! I made this for a brunch and it was a hit. I didn’t have goat cheese so I used feta. It was delicious but I hope to use goat next time to try that out, too.

Leave a Reply

Your email address will not be published. Required fields are marked *