Serve this quiche with a salad of baby spinach leaves dressed with a shallot vinaigrette. You can substitute a good sheep’s milk cheese like Brin d’Amour for the goat cheese, if you like.
Serve 8 to 10
- 10 ounces fresh spinach, stemmed and washed
- 2 large eggs
- 2 large egg yolks
- 1-1/2 cups heavy cream
- Kosher salt and freshly ground black pepper
- 1/2 cup semi-dry finely crumbled goat cheese, such as Bucheron
- 2 to 3 tablespoons finely snipped fresh chives
- 1 tablespoon finely minced fresh thyme
- 1/3 cup freshly grated Parmigiano-Reggiano
- 1 partially baked tart shell (for recipe click HERE)
Position a rack in the center of the oven and heat the oven to 375oF.
In a large saucepan, bring 1 cup of water to a boil. Add the spinach and cook until just wilted, 2 or 3 minutes. Drain an set aside. In a large bowl, combine the eggs, yolk, and heavy cream. Season the mixture with salt and pepper and whisk until thoroughly blended. Add the goat cheese, chives, thyme, and Parmigiano. Set aside.
Put the spinach in a kitchen towel and squeeze out all the moisture; you should have a ball measuring about 2/3 cup. Mince the spinach and add it to the custard. Blend well. If using a tart pan with a removable bottom, put it on a baking sheet.
Pour the spinach and goat cheese custard into the prepared tart shell, being careful that it doesn’t overflow. Put the tart on a baking sheet and bake until the filling is nicely puffed and browned, 40 to 50 minutes. Let cool for at least 15 to 20 minutes before serving.