healthy eatingmain dishes

Spinach, Zucchini & Goat Cheese Quiche

By February 9, 2017 No Comments

This is one of those perfect recipes that you can prepare ahead of time to make dinner faster and easier. And it also makes for super leftovers that you can enjoy hot or cold. Win-win! Make the crust the day before, or even 2 days before. Chop your veggies the night before to save even more time, and be glad you did when you feel like a TV chef later: pouring all your ready-to-use ingredients from little bowls like you’re the boss. Having all your recipe items together is key to happy cooking. Read your entire recipe first so you don’t have any surprises later (as in “oh, this needs to chill/marinate for an hour?”). Get everything ready to go, all your measuring cups and spoons, your cutting board, and our veggies washed and chopped.

Don’t be afraid of making your own crust. It’s easier than you think! And you don’t have to be a master at crimping edges either as you can see from my hack-job here. It still tastes good, and that’s what matters. Store bought crusts are full of artificial crap you don’t want in your body like trans-fats, preservatives, and artificial coloring. Trans-fats being the worst offender here, as they’re proven to cause inflammation and contribute to heart disease. Use good quality ingredients and save your health by making your own.

Print Recipe
Spinach, Zucchini & Goat Cheese Quiche Yum
For the crust:
For the filling:
For the crust:
For the filling:
  1. Cut the butter in small dice and put it in the freezer for 10 minutes. In the meantime, preheat your oven and mix the salt and flour.
  2. You can make the dough in your food processor or by hand. If you’re working by hand, the faster the better because you don’t want the butter pieces to melt too much.
  3. In the food processor: add the flour, salt, and chilled butter. Pulse a few times to combine.
  4. Slowly add the water, a little bit at a time and pulse/knead the dough until it forms a ball and you can still see some specks of butter. You may not need all the water. Form the dough in a flattened ball, wrap and chill in the fridge for about an hour. You can pre-make the crust the day before.
  5. Once the dough has chilled, preheat your oven to 425 degrees and dust some flour on a flat surface to roll out the crust.
  6. I like to flatten the dough by hand a little to make it more pliable. It will likely crack here and there when you roll it out, but don’t let that discourage you: just push it back together and keep rolling it until it’s about ¼ inch thick. Dust more flour as needed to keep it from sticking.
  7. Once you have rolled it into a circle that’s about 1” wider than your pie form, transfer the dough to the form. An easy way to do this is by rolling the dough onto your rolling pin and then unroll it onto the pie form.
  8. Don’t worry if it breaks – you can just push it back together with your fingers. Press the dough into the form and then crimp the overhang with your thumb and forefingers or leave it rustic.
  9. Now poke the crust all over with a fork. Cut a round piece of parchment paper to lay on the bottom of the pie crust and add about a cup full of dry beans on top of the paper. This will weigh down the crust and ensure it bakes as a flat shell and not a buckly, hillside landscape.
  10. Bake the crust at 425 for 10-12 minutes, then remove the dry beans and paper and bake for another 8-10 minutes. Remove the crust and set aside. Lower the oven temperature to 350 degrees.
  11. Heat a skillet over medium heat and cook the onions until translucent. Add the garlic and ¼ teaspoon of the salt and cook until just fragrant but not burnt.
  12. Toss in the spinach, zucchini, and herbs and cook just 30 seconds or so until it wilts. Set aside to cool off a little. Why cook it now before you bake it again? If you add raw spinach to the filling it will float to the top during baking and you’ll have an uneven filling.
  13. In a medium bowl, whisk together the eggs, cream, milk, the remaining ½ teaspoon salt, and pepper.
  14. Add the veggie mix to the egg mix and stir to combine. Fold in the goat cheese crumbles.
  15. Pour the filling into the par-baked crust and then bake at 350 degrees F for about 45 minutes. The center can still jiggle a little and will set once you let it rest for 5 minutes after baking.
  16. The center can still jiggle a little and will set once you let it rest for 5 minutes after baking. Enjoy this quiche on its own, or with a simple side salad.
Share this Recipe

About Ulla Schindler

Ulla is a holistic health coach, mom, wife, career changer, and the owner of where she teaches people how to start and sustain a healthy lifestyle so they can confidently shop, cook, and eat for a healthier body, mind, and planet. Ulla graduated from Bauman College, and lives in Hollywood, FL with her husband and two kids.

Leave a Reply