Spinach, Artichoke and Goat Cheese Quiche
User Reviews
4.3
-
Cuisine
American, Vegetarian
Spinach, Artichoke and Goat Cheese Quiche
Description
This quiche recipe starts with a chilled pie crust lining a 9-inch pan, providing a tender and flaky foundation. The filling combines softened leeks cooked in butter with tender artichoke hearts and spinach, seasoned with kosher salt. Incorporating almond milk and eggs flavored lightly with ground mustard and nutmeg creates a delicate custard base.
Crumbled goat cheese adds a creamy and tangy contrast inside the filling and on top, which browns slightly during baking. The quiche bakes at 375°F for 45-55 minutes until puffed and set but not jiggly, indicating a fully cooked custard. Resting allows flavors to meld and the texture to settle.
This quiche works well as a brunch or light lunch option and can be served warm or at room temperature. Adjusting the egg and almond milk quantities for different pan depths ensures proper set texture. The mix of vegetables and goat cheese creates a savory profile with brightness and subtle earthiness.
Ingredients
- 1 pie dough or this homemade pie dough, store-bought, refrigerator
- 1 tablespoon butter
- 1 leek thinly sliced, white and light green parts only
- 1 cup artichoke hearts thawed and quartered, frozen
- 1 ½ cups spinach fresh
- ½ teaspoon kosher salt
- 6 egg
- 1 ¼ cups almond milk Almond Breeze Original Unsweetened
- ½ teaspoon ground mustard
- ¼ teaspoon nutmeg
- 2 ounces goat cheese
- **NOTE: If using a standard low-edge pie tin, reduce the number of eggs to 4 eggs and reduce the Almondmilk to 1 cup.
Instructions
- Preheat the oven to 375 degrees F.
- Roll out the pie dough and line a 9-inch pie pan with the dough then place in the refrigerator to keep chilled.
- Melt the butter in a skillet over medium heat. Add the leeks and cook until the leeks soften, about 5 minutes, stirring often. Add the artichoke hearts to the pan and cook for another 2 minutes or so. Stir in the spinach, season with kosher salt and remove from the heat and stir so the warm vegetables wilt the spinach and set aside to cool.
- Whisk the eggs and Almondmilk with the mustard and nutmeg. Pull the pie tin from the refrigerator and fill the bottom with the cooked vegetables. Top with half of the goat cheese. Pour the egg mixture over the vegetables and top with more goat cheese.
- Bake for 45-55 minutes or until the egg is puffed and no longer jiggly. Remove from the oven and let rest for 10 minutes. Serve warm or at room temperature.
User Reviews
Overall Rating
4.3
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