Quiche [pronounced “keesh”] is a very popular dish in France. Why so ? Because it is easy to prepare, cheap, healthy and super delicious. With a side of salad, french people usually eat it for lunch or diner. Or when they get together for an Apéro or a Pique-nique. I’m sharing here one of my favorite quiche recipe: a spinach & goat cheese quiche. And here is the good news! Once you know how to prepare a quiche and the good proportion of eggs and milk (you can also use cream), then you can prepare any kind of delicious quiches! So, if you don’t like spinach or goat cheese, you can try it with different vegetables, meat, fish and cheese.
What is a quiche?
So, before giving you my favorite quiche recipe, let’s just be clear about what is a Quiche. Basically, it is like a pie, with unsweetened pastry shell filled with a custard composed of eggs, milk and other ingredients of your choice. So you can compose a lot of different kind of quiche. Just keep in mind that you will always need a pie crust, eggs and milk. Then, just need your imagination (or what is left in your fridge) to create a delicious quiche of your choice.
Which kind of pie crust to use for a great quiche?
It can sound stupid but the success of a great quiche mainly depends on the crust you are going to use. Yes, really. For a long time, I couldn’t find the adapted crust here in the US so I was importing dozen of “pâtes feuilletées” directly from France (and froze them). I finally found some frozen puff pastries here good enough to make a decent quiche (according to french’s standards). It is usually located in the frozen section of the supermarket, close to the frozen fruits. Please, share in comments if you know a good brand of pie crust and where we can find it. 🙂
Which proportion of Eggs / Milk?
Eggs and milk in the mixture will help to give the custard body. So you have to find a good balance between them. It will mainly depends on the other ingredients you will have in the custard. I usually use about 2 or 3 eggs for a cup of milk. I sometimes use only 2 eggs and add liquide white eggs instead of milk (for more proteins). You can also use vegetal milk if you are not into dairies.
Spinach and Goat Cheese Quiche
- 1 sheet frozen puff pastry
- Goat cheese
- 1 can of Leaf Spinach
- About a cup of Milk (or cream)
- 2 or 3 Eggs
- White Egg (optional)
- Mozzarella (optional)
- Step 1 Take out the puff pastry from the fridge and let it defrost. (better to do it few hours or the night before). Preheat the oven to 360°F. (about 180°C.)
- Step 2 Roll out the puff pastry on a lightly floured surface until large enough to fit your pie plate. I personally like very thin crust so I spread it a lot (and I keep the rest of the crust to bake a small and delicious apple pie). Prick it with a fork. Pre-bake it for about 5 minutes then take it out from the oven.
- Step 3 Open the can of spinach and drain in colander. In a large bowl, whisk the eggs, spinach and mozzarella. Add milk (or white eggs) until you get a creamy texture. It shouldn’t be too liquid or too compact. You need to adjust your recipe depending on the consistency of the mixture. Season with salt, pepper and nutmeg to taste.
- Step 4 Pour the mixture in the pre-baked pie crust. Scatter the crumbled goat cheese on the top of the mixture.
- Step 5 Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45-50 minutes. Check with a knife to see if it is cooked through.
Slice into wedges and enjoy! It can be eaten warm or cold. I personally love it when it is warm with a fresh side of salad.
Bon appétit 🙂