Description
A comforting, Provençal-inspired quiche featuring a flaky crust and a creamy filling of spinach and tangy goats’ cheese. Perfect for a quick lunch or dinner, this no-fail recipe delivers balanced flavors with its earthy greens, aromatic nutmeg, and luscious dairy. Serve with a simple salad for a complete meal.
Ingredients
Pâte brisée (store-bought or homemade)
400g fresh spinach
150–200g goat cheese
3 large eggs
200ml thick cream
100ml whole milk
Pinch of nutmeg
Salt to taste
Black pepper to taste
1 tbsp olive oil
Instructions
Preheat oven to 180°C (Thermostat 6)
Wash and cook fresh spinach in a hot skillet with olive oil until wilted
Drain well and chop roughly
Press pâte brisée into tart pan, trimming edges
Line with parchment paper and baking weights, then blind bake for 10 minutes
Melt goat cheese into a smooth mixture
Beat eggs in a bowl, add cream, milk, nutmeg, salt and pepper
Combine with spinach mixture
Pour into tart shell and return to oven
Bake for 30-35 minutes until golden
Cool slightly before slicing
Notes
Use store-bought pâte brisée for convenience
Add fresh thyme or basil for extra flavor
Crust can be substituted with halal-certified alternatives
Store in refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Quiches, tartes salées & cakes
- Method: Baking
- Cuisine: French/Provençal
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 70mg