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Rustic French Spinach & Chèvre Quiche

A quintessential classic of French cuisine, this Rustic Spinach & Chèvre Quiche delivers a sophisticated yet approachable flavor profile. A flaky, buttery pâte brisée forms the perfect base for the silky egg custard, complemented by ribbons of wilted spinach and creamy rounds of tangy goat cheese. The result is a perfectly set, golden-baked tart that’s rich without being heavy, ideal for brunch gatherings, light suppers, or picnics. Quiche Lorraine may be the most well-known, but this verdant variation celebrates early spring vegetables and modern French farmhouse flair. Serve it warm or at room temperature with a chilled glass of white wine and a crisp frisée salad to complete this refined but comforting dish.

Brunch | Light Lunch | French | Vegetarian | Quiche | Frying Pan | Mixing Bowl | Rolling Pin | Tart Pan | Wire Rack | Egg | Goat Cheese | Spinach | Baking | Kneading | Mixing | Rolling | Sautéing | Casual Gathering | Picnic
Time to complete

Prep

45min

Cook

1h 20min

Wait

50min

Total

2h 55min

Ingredients (Makes 8 servings)

Crust

  • 1½ cups (220 g) all-purpose flour
  • Pinch of salt
  • 1 stick (4 oz / 115 g) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 2 tbsp (30 ml) ice water

Ingredients

  • 1 lb (450 g) fresh spinach, large stems removed, rinsed but not dried
  • 1 garlic clove, minced
  • ½ lb (225 g) goat cheese, sliced into seven ⅓-inch (8 mm) rounds

Custard Filling

  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 253
  • Fat: 19.2
  • Protein: 7.4
  • Carbohydrates: 13.5
  • Fiber: 1.4
Directions

Prepare the Pastry Dough

  • 1. In a large mixing bowl, combine the flour and salt. Using your fingertips or a pastry cutter, cut the chilled butter into the flour until the texture resembles coarse sand with some pea-sized pieces of butter remaining.
  • 2. Beat the egg with ice water and drizzle over the flour mixture. Mix with a fork until dough begins to clump, then gently knead on a clean surface into a cohesive disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Blind Bake the Tart Shell

  • 3. Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface into a 14-inch (35 cm) circle, approximately ⅛ inch (3 mm) thick.
  • 4. Carefully transfer the dough into a 12-inch (30 cm) tart pan with a removable bottom. Press it gently into the edges and trim the excess. Chill for 20 minutes.
  • 5. Line the shell with aluminum foil and fill with pie weights or dry beans. Bake for 30 minutes, remove weights and foil, then return to the oven for 10 minutes until golden. Let cool completely on a wire rack.

Prepare the Filling

  • 6. In a large skillet over medium-high heat, wilt the spinach in batches until all are tender. Transfer to a colander to drain, then cool slightly. Squeeze out any excess liquid and coarsely chop. Toss with the minced garlic.

Assemble the Quiche

  • 7. Spread the spinach mixture evenly over the cooled pastry shell. Layer the goat cheese rounds on top.
  • 8. In a bowl, whisk together the milk, cream, eggs, yolks, salt, and pepper until smooth. Gently pour the custard mixture over the filling.

Bake the Quiche

  • 9. Bake at 350°F (175°C) for 40–45 minutes, or until the custard is just set in the center and lightly golden. Let rest on a wire rack for 10–15 minutes before slicing.
Cookix's Secrets

Alternative Cheeses

  • Replace goat cheese with feta, Gruyère, or a mild blue cheese for different flavor profiles.

Crust

  • Ensure the butter stays cold while making the dough—this helps create a flaky texture.

Custard

  • Do not overbake the quiche. It should have a gentle wobble in the center when removed from the oven.

Flavor Enhancer

  • Add a pinch of freshly grated nutmeg to the custard for a warm, aromatic note.

Gluten-Free Version

  • Use a gluten-free flour blend or press a hash brown crust into the tart shell as an alternative base.

Healthier Option

  • Use reduced-fat milk and substitute half the heavy cream with Greek yogurt for a lighter custard.

Seasonal Additions

  • Incorporate sautéed mushrooms, caramelized onions, or roasted red peppers for added texture and depth.

Spinach Prep

  • Thoroughly squeeze the spinach to prevent a watery filling that compromises the custard's texture.