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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
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.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?