Monday, March 12, 2012

Spinach and Goat Cheese Quiche

I am in love with garlic-and-herb goat cheese. I find all kinds of ways to use it...on sandwiches, in pasta, and now in eggs. It adds incredible flavor to an otherwise bland dish, and it saves lots of time since you don't have chop extra garlic and herbs. This quiche recipe came about because I had a huge container of spinach in the refrigerator, and I always have eggs and goat cheese on hand. I didn't feel like going to the store for extra ingredients, but I'm sure that mushrooms, peppers, chicken, or pretty much anything you want to get rid of will work out great in this recipe. 

Spinach and Goat Cheese Quiche
Servings: 6 

1 - 9 inch pie crust (homemade or store-bought)*
1 tbsp. extra-virgin olive oil
1/2 yellow onion, chopped
1 lb. fresh baby spinach (or 10 oz. frozen chopped spinach, thawed and squeezed dry)
1/4 tsp. salt
1/4 tsp. pepper
Pinch of crushed red pepper flakes
4 oz. cream cheese (regular or reduced-fat), at room temperature
1/3 cup whole milk
4 large eggs
1/2 cup extra-sharp white cheddar cheese, shredded
4 oz. garlic-and-herb goat cheese, at room temperature

* I used one-half of Martha Stewart's Pate Brisee recipe

Place the prepared pie crust in a 9-inch pie plate or tart pan. Cover with aluminum foil and add pie weights. Blind bake at 375° for 15 minutes. 

In a dutch oven or large pot, heat the oil over medium heat. Add the onion and cook until softened. Add the spinach, salt, pepper, and crushed red pepper flakes. If using fresh spinach, cook over medium heat until all of the spinach has wilted, stirring frequently. Remove from heat and let sit until cool enough to handle. Drain and squeeze the spinach mixture dry using paper towels. Set aside. 

In a large bowl, beat the cream cheese using a hand-held electric mixer until smooth. Beat in the milk and eggs. Stir in the spinach mixture and cheddar cheese using a fork. Break the goat cheese into small pieces using your fingers and add to the bowl. Mix with a fork until well combined. 

Raise the oven temperature to 425°. Pour the mixture into the pre-baked pie crust. Bake for 25 minutes or until the eggs are set. Let sit at room temperature for 5-10 minutes before serving.

Source: adapted from Smitten Kitchen 

No comments:

Post a Comment