Ingredients
Crust
- 1 9″ frozen pie crust
Filling
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3 oz chevre (soft goat cheese), crumbled
- 1/2 cup loosely chopped fresh spinach
- 1 shallot, chopped
- 1/4-1/2 teaspoon kosher salt
- Black pepper, to taste
- Fresh thyme leaves (optional, for garnish)
Instructions
- Prepare the crust: Remove the frozen pie crust from the freezer and allow it to soften slightly at room temperature while you preheat your oven. Once softened, poke holes around the crust using a fork to prevent puffing. If desired, fill the crust with pie weights or dried beans to keep it flat during baking. Pre-bake the crust according to package instructions—typically at 425°F (220°C) on the bottom third of the oven for 15-20 minutes—until it is lightly browned.
- Make the filling: In a mixing bowl, whisk together the eggs, whole milk, and heavy cream until fully combined. Add the crumbled goat cheese, chopped fresh spinach, chopped shallot, kosher salt, and black pepper. Stir gently to distribute ingredients evenly; the goat cheese will remain slightly clumpy and will melt during baking.
- Assemble and bake: Remove the pre-baked crust from the oven and lower the temperature to 400°F (200°C). Pour the prepared filling into the crust. It is normal if the crust breaks slightly here, as it will be less noticeable once baked.
- Bake until set: Place the quiche in the oven at 400°F and bake for about 50 minutes. The center should puff up and have a slight jiggle—avoid overbaking until it fully solidifies. Once done, remove from oven and let cool for 5-10 minutes to allow it to set properly.
- Garnish and serve: Sprinkle fresh thyme leaves on top if desired, slice, and serve warm or at room temperature.
Notes
- Using a frozen pie crust saves time and effort, but ensure it’s properly pre-baked to avoid sogginess.
- Poking holes in the crust and using pie weights prevents the crust from puffing up excessively during baking.
- The slight jiggle in the center after baking indicates the quiche is perfectly cooked and will firm up as it cools.
- For a richer flavor, fresh thyme adds a lovely aromatic touch, but it is optional.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
