Ingredients
- 1 9-inch frozen pie crust
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3 ounces chèvre or other soft goat cheese
- 1/2 cup fresh spinach loosely chopped
- 1 shallot chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh thyme leaves optional, for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Take the pie crust out of the freezer to thaw slightly. Once it's pliable, prick the bottom and sides with a fork to prevent puffing. For an extra flat crust, use pie weights or dried beans during pre-baking.
- Bake the pie crust on the lower third rack of the oven for 15-20 minutes or until just starting to brown. Remove from oven and set aside.
- In a mixing bowl, whisk together eggs, milk, and cream. Crumble in the goat cheese with your fingers, then add the chopped spinach, shallot, salt, and pepper. Mix until just combined; chunks of goat cheese are fine as they will melt during baking.
- Lower the oven temperature to 400 degrees Fahrenheit. Pour the egg mixture into the pre-baked crust. If the crust has cracked, don't worry—it won't affect the final quiche.
- Bake for approximately 50 minutes. The quiche is done when the center is set with a slight jiggle. Let it cool for 5-10 minutes before slicing. Garnish with fresh thyme leaves if desired.