Cheesy Spinach and Tomato Quiche

  • Difficulty: Medium
  • one hour and 45 minutes
  • 6 servings

Who would say no to a savory tart inspired by the French cuisine? It’s a vegetarian, yet still filling party dish. Actually, you can gorge on it warm or cold on any occasion. It’s all gooey goat cheese, eggs, and nutmeg-flavored milky batter. So, if you’re thinking about holding a party, think quiche.

Ingredients Needed for Cheesy Spinach and Tomato Quiche


For the dough:

1 ½ cups of flour
1 yolk
salt
1 cup melted butter
¾ cup cold water
1 tablespoon butter for coating the pan

For the batter:

2 cups of milk
5 eggs
pepper
salt
nutmeg

For the tart:

1 cup baby spinach
1 cup goat cheese, crumbled
10 ounces of cherry tomatoes

How to Cook Cheesy Spinach and Tomato Quiche

  1. For the dough:

    Strain the flour into a bowl. Add the yolk and melted butter and season with salt. Mix until even using a spatula. Add the cold water in the process.

  2. Continue to knead until you have a dough. Let it rest for 30 minutes.
  3. Coat an 11-inch tart pan with butter. Dust the work surface with some flour. Flatten the dough using a rolling pin.
  4. Line the tart pan with the flattened dough. Trim the edges and discard the resulting dough rests.
  5. Poke small holes into the dough using a fork. Cover with a sheet of parchment paper and fill with dried beans. Bake for 25 minutes at 360⁰F/180⁰C.
  6. For the batter:

    Add the milk and eggs to a bowl. Season with salt, pepper, and nutmeg. Whisk until even. Set aside.

  7. For the tart:

    Remove and discard the parchment paper and beans. Evenly spread the baby spinach over the baked dough. Add the crumbled cheese and cherry tomatoes.

  8. Pour the batter over the veggies and cheese. Bake for 30 minutes at 350⁰F/175⁰C.

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