4.3 from 108 votes
Spinach, Artichoke and Goat Cheese Quiche
The Spinach, Artichoke and Goat Cheese Quiche blends sautéed leeks, artichoke hearts, and fresh spinach within an almond milk egg custard. Crumbled goat cheese is layered inside and on top, lending creamy tanginess. This quiche bakes in a flaky pie crust until the custard sets with a slightly puffed, firm texture. It serves warm or at room temperature, making it a rich yet approachable savory dish.
Course:
Breakfast, Others
Cuisine:
American, Vegetarian
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.
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