Spinach, Zucchini & Goat Cheese Quiche
Servings
8servings
Servings
8servings
Ingredients
For the crust:
For the filling:
Instructions
  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.