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Recipe

Spinach, Goat Cheese & Chive Quiche

Scott Phillips

Servings: four to six.

I like to serve this quiche accompanied by a salad of baby spinach leaves dressed with a shallot vinaigrette. You can substitute a good sheep’s milk cheese like Brin d’Amour for the goat cheese if you like.

Ingredients

  • 10 oz. fresh spinach, stemmed and washed
  • 2 large eggs
  • 2 large egg yolks
  • 1-1/2 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • 1/2 cup semi-dry finely crumbled goat cheese, such as Bucheron
  • 2 to 3 Tbs. finely snipped chives
  • 1 Tbs. finely minced fresh thyme
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 1 partially baked tart shell in a 10-inch porcelain quiche pan or a 10-1/2- to 11-inch metal tart pan

Nutritional Information

      Calories (kcal) : 630
      Fat Calories (kcal): 460
      Fat (g): 51
      Saturated Fat (g): 31
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 300
      Sodium (mg): 490
      Carbohydrates (g): 28
      Fiber (g): 2
      Protein (g): 16

Preparation

  • In a large saucepan, bring 1 cup water to a boil. Add the spinach and cook until just wilted, 2 or 3 minutes. Drain and set aside. In a bowl, combine the eggs, yolks, and heavy cream. Season the mixture with salt and pepper and whisk until thoroughly blended. Add the finely crumbled goat cheese, chives, thyme, and Parmigiano. Set aside.
  • Put the spinach in a kitchen towel and squeeze out all the moisture; you should have a ball measuring about 2/3 cup. Mince the spinach and add it to the custard. Blend well.
  • Heat the oven to 375°F. If using a tart pan with a removable bottom, put it on a baking sheet. Pour the spinach and goat cheese custard into the prepared tart shell, being careful that it doesn’t overflow. Put the tart on a baking sheet and bake until the filling is nicely puffed and browned, 40 to 50 minutes. Let cool for at least 15 to 20 minutes before serving.

Reviews

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Reviews

  • Joyce_home | 12/25/2014

    Perfect! I added sauteed mushrooms to the pan before adding the spinach mixture. I loved all of the flavors. This will be a standard dish at our home.

  • User avater
    hanseata | 03/07/2011

    A very tasty quiche with a nice crust! I used scallions instead of chives, and substituted 1 tsp. dried thyme for the tbsp. fresh thyme. My baking time for the quiche was a little less, ca. 35 minutes instead of 40, so make sure to check the tarte before the end of the bake. I will definitely make this quiche again.

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