Spinach and Goat Cheese Quiche
By GreenPan
Spinach and Goat Cheese Quiche
By GreenPan
Yield/Serves:
Makes 6 servings
- 1 pie crust
- 2 tablespoons butter
- 1 small onion, finely chopped
- 10 ounces frozen spinach, thawed and squeezed of all excess liquid
- 5 eggs, beaten
- ¼ cup milk
- ½ cup fresh goat cheese
- Salt and black pepper
Adjust oven rack to middle position and preheat to 400°F. Roll out pie dough and place in a 9.5-inch frypan. Gently prick pie dough all over with a fork making sure that you don’t fully puncture the dough. Cover with foil, weight down with pie weights. Place in the oven and bake until browned, about 15 minutes. Remove from oven and reserve.
Meanwhile, melt butter in a medium skillet over medium high heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add drained spinach and season with salt and pepper to taste. Transfer spinach mixture to pie crust. Whisk together eggs and milk then pour over spinach mixture. Press goat cheese chunks into the quiche. Make sure everything is covered with egg mixture.
Place in the oven and bake until quiche is puffy and beginning to brown in spots, about 35 minutes. Allow to cool for 10 minutes and get the quiche out of the pan for slicing and serving.
Meanwhile, melt butter in a medium skillet over medium high heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add drained spinach and season with salt and pepper to taste. Transfer spinach mixture to pie crust. Whisk together eggs and milk then pour over spinach mixture. Press goat cheese chunks into the quiche. Make sure everything is covered with egg mixture.
Place in the oven and bake until quiche is puffy and beginning to brown in spots, about 35 minutes. Allow to cool for 10 minutes and get the quiche out of the pan for slicing and serving.