Your guests will think this vegetable Goat Cheese Quiche is straight from a French restaurant.
Quiche has always been one of my favorite dishes. Whether for brunch, a picnic, or as an excellent potluck dish, this hearty yet elegant French classic always hits the spot. It’s no wonder my recipe collection keeps expanding, and I try out new quiche variations several times a month. Some are more time-consuming than others, but all of them are equally delicious.
Good things come to those who wait, and this goat cheese quiche is a perfect example. Although it does take some time to make, you’ll be rewarded with a delicious crowd-pleaser. Fresh ingredients like minced garlic and vibrant spinach complement the tangy sun-dried tomatoes and creamy goat cheese, resulting in your new go-to brunch recipe.
This quiche calls for a homemade pie crust. I recommend this flaky Quiche Crust recipe. Another light option is this Paleo-friendly Keto Almond Flour Pie Crust Recipe. Whichever recipe you choose, you’ll be thrilled that you opted for a homemade crust instead of buying a pre-made one from the store. Be sure to bake the crust first before adding the quiche mixture. The filling for this quiche is truly delectable, so you’ll want to use a crust that is equally delicious.
Is This Goat Cheese Quiche Healthy?
This is a well-rounded dish for any brunch or lunch thanks to the combination of eggs and vegetables. To start, eggs are a complete protein, containing all nine essential amino acids. They’re also a great source of vitamins A, B12 and D. You’ll also reap the health benefits from spinach, which is rich in fiber, iron, folate, magnesium and vitamin C. While goat cheese can be high in calories and sodium, it’s generally lower in saturated fat than other types of cheeses. If you’re looking for a lower-fat option than whole milk, feel free to switch to 2%, 1% or skim milk. You can also use oat milk or almond milk if you prefer.
Is Quiche A French or German Recipe?
There seems to be a debate over whether quiche originated in France or Germany. The word quiche comes from the German word kuchen which means “cake.” But most people think quiche is French, and they’re not wrong! Historically, quiche comes from an area called Lothringen (or Lorraine), which is now part of France. Quiche became a popular dish in the United States in the 1950s and comes in a ton of varieties. It became an easy way to prepare breakfast in advance and has a long shelf life in the fridge. You’ve probably heard of quiche Lorraine, which is a popular version containing bacon and cheese.
How Do I Store Leftovers?
One of the great benefits of this goat cheese quiche recipe is that it’s easy to make and even easier to store. Since it’s a 9-serving recipe, you’ll likely have some leftovers to enjoy for the week ahead. The quiche should last in the fridge for up to 5 days or in the freezer for up to 3 months. Just be sure to bring it down to room temperature before storing it in an airtight container.
Serving Suggestions
I think one reason I love quiche so much is because you can serve it at any time of day. For brunch, serve your goat cheese quiche with a hearty side of Breakfast Potatoes or Breakfast Sausage. For a lighter option, you can enjoy this antioxidant-packed Blueberry Smoothie or get a caffeine boost from this refreshing Coffee Smoothie.
To serve this goat cheese quiche for lunch or dinner, I suggest making a big salad like this Mediterranean Quinoa Salad or serving it with a cozy bowl of Lentil Soup. You can also serve a slice of quiche with a Roasted Zucchini And Squash for even more hearty vegetables.
Ingredients
- 1 homemade pie crust 9-inch
- 1/2 teaspoon olive oil
- 1 teaspoon minced garlic
- 3 cups fresh spinach packed
- 4 large eggs
- 1 cup whole milk
- 1/2 cup sun-dried tomatoes drained and chopped
- 4 ounces goat cheese crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare the pie crust ahead of time, allowing it to chill for at least 2 hours.
- Roll out the dough on a floured surface to a 12-inch diameter and place it in a 9-inch pie dish. Chill the crust for at least 30 minutes.
- Preheat the oven to 400°F. Line the chilled crust with parchment paper, fill with pie weights, and bake until the edges start to brown, about 15 minutes.
- Remove the weights, prick the crust with a fork, and bake for another 8 minutes until the bottom begins to brown.
- Reduce the oven temperature to 350°F.
- In a skillet, heat olive oil and garlic. Add spinach and cook until wilted. Set aside.
- Whisk together eggs and milk, then add sun-dried tomatoes, goat cheese, spinach, salt, and pepper. Pour into the pre-baked crust.
- Bake for 45-60 minutes until the center is set. Allow to cool for 15 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment