Baked in a 9" spring form pan with a sprouted wheat butter crust, this quiche was awesome.
Spinach & Goat Cheese Quiche
1 Tbsp olive oil
1 large shallot, minced
1 clove garlic, minced
4 cups raw spinach, rinsed
Salt and pepper
6 eggs, beaten
1 cup whole milk or 2%
1/2 cup heavy cream*
3 ounces goat cheese, crumbled
1/2 cup grated Gruyere cheese
1 recipe Whole Wheat Pie Crust
Preheat the oven to 375F. Heat the olive oil in a large saute pan over medium heat. Add the shallot and the garlic and cook for 1-2 minutes, until softened but not brown. Add the spinach and saute for several minutes, stirring constantly, until wilted and bright green. Season generously with salt and pepper. Transfer to a colander to drain. Let cool slightly, then squeeze the liquid out with paper towels.
Whisk the eggs, milk and cream in a bowl until smooth. Season generously with salt and pepper. (TYT - creator of recipe- says, "I say generously because I always wish I had added more seasoning when I taste the quiche after it's cooked!")
Place the chilled pie crust on a baking sheet. (Concluded spring form) Layer the spinach on the bottom of the crust, along with the crumbled goat cheese. Pour the custard mixture over the spinach and goat cheese. Sprinkle the Gruyere cheese on top. Bake for about 50 - 60 minutes or until filling is puffed up and golden brown.
Let cool for about 10 minutes before serving (it will be extremely hot!) Serve with a big green salad for lunch or dinner, or some fresh berries for brunch. It can also be served room temperature as part of a buffet.
* I didn't have heavy cream - bummer! So what I use was all 1/2 & 1/2. If seemed to work fine. :)
Thanks to Anna ~ The Yellow Table - It's delish!!