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Spinach Goat Cheese Quiche fresh out of the oven garnished with herbs

Goat Cheese Spinach & Sun-Dried Tomato Quiche

This quiche combines creamy goat cheese, vibrant spinach, and sweet sun-dried tomatoes in a flaky crust, perfect for brunch or a cozy family dinner.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Brunch, Dinner
Cuisine: Comfort fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/2 recipe homemade pie crust Use flaky butter-based crust for best flavor.
For the filling
  • 1/2 teaspoon olive oil Can use neutral oil or softened butter.
  • 1 teaspoon minced garlic
  • 3 cups fresh spinach Fresh is ideal; if using frozen, squeeze excess water after thawing.
  • 4 large eggs
  • 1 cup whole milk For a richer custard, use half-and-half or light cream.
  • 1/2 cup sun-dried tomatoes, drained and chopped Oil-packed versions are sweeter.
  • 4 ounces goat cheese, crumbled or chopped Use fresh chèvre for tangy creaminess.
  • 1/4 teaspoon salt Taste filling before baking to adjust seasoning.
  • 1/4 teaspoon pepper

Method
 

Preparation
  1. Prepare the pie dough and chill in the refrigerator for at least 2 hours.
  2. Roll out the chilled dough on a floured surface to a circle 12 inches in diameter and place it into a 9-inch pie dish.
  3. Chill pie crust for at least 30 minutes, up to 5 days or freeze for up to 3 months.
  4. Preheat oven to 400°F (204°C) and blind bake the crust lined with parchment and weights for 15-16 minutes.
  5. Remove the weights, prick holes in the crust, and bake for an additional 7-8 minutes.
Filling
  1. Heat olive oil and garlic in a skillet over medium heat and add spinach until wilted.
  2. Whisk eggs and milk together, then stir in sun-dried tomatoes, goat cheese, spinach, salt, and pepper.
  3. Pour filling into the warm pre-baked crust and bake at 350°F (177°C) for 45-60 minutes, until center is just set.
  4. Allow to cool for 15 minutes before slicing. Quiche can be served warm or at room temperature.

Notes

This quiche is best served with a crisp salad and can be stored in the fridge for up to 4 days. It freezes well for up to 2 months.