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Spinach and Goat Cheese Quiche


Cooking Time:

30 to 40 minutes


  • 1/2 cup minced onion
  • 2 tablespoons vegetable oil
  • 4 cups spinach leaves, blanched, squeezed dry and chopped ( If using frozen, use half to three quarters of a 14 ounce frozen bag of leaf spinach. Add spinach to a large skillet with a little bit of water. Using a low fire, let the spinach thaw out, most of the liquid will evaporate. At one point I will use a scott towel to absorp more of the liquid.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup heavy cream
  • 2 large eggs
  • 1/3 cup goat cheese (I use 2/3 cup)
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped sun-dried tomatoes
  • One 9-inch pie crust


The recipe calls for fresh spinach leaves. I did use fresh the first time I made this recipe but since  then I have found that the frozen works  just as well.  I also made the pie crust from scratch the first go around but have given in to  Pillsbury’s Pie Crusts that come in rolls. You’ll find them in the refrigerated section of the grocery not  in the frozen section.
1. Pre-heat the oven to 350 F.
2. Heat the oil in a large skillet over medium heat. Add the onion and saute, stirring frequently, until translucent, 3-4 minutes. Add the spinach and saute until very hot. This allows more moisture to evaporate, Remove from heat.
3. Whisk togetrher the cream and eggs. Stir in the Parmesan, sun dries tomatoes, goat cheese and reserved spinach. Season with salt and pepper.  Spread the spinach mixture evenly over the pie crust. (I like to first spread the spinach mixture into the cooled pie crust  and then sprinlike the sundried tomatoes and goat cheese over the spinach mixure. I find that this ensures an even distribution.)
4. Set the quiche pan ( I use a 9 inch glass plate) on a baking sheet and bake for 30 to 40 minutes. If the crusts begins to over brown, cover the edges with aluminum foil. Remove from the oven anbd let cool for 15 to 20 minutes.