ReceptnaptárQuiche aux épinards et chèvre (spinach and goat's cheese quiche)
The slightly bitter spinach and the salty, tangy goat's cheese balance the richness of the creamy filling. Baking the pastry blind is the key to success: this way the base stays crisp and does not turn soggy.
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Ingredients
Method
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- Heat the oven to 200 °C (180 °C fan). Lay the pastry, with its baking paper, in a 26 cm tart tin, prick the base with a fork and chill for 15 minutes.
- Cover the pastry with baking paper and baking beans and bake blind for 15 minutes, then remove the weights and bake for a further 5 minutes, until the base is dry.
- Meanwhile, soften the onion in the butter, add the spinach and wilt it for 2-3 minutes. Tip it into a sieve, leave to cool, then squeeze it out thoroughly by hand and chop it.
- Whisk the eggs with the cream, nutmeg, salt and pepper until smooth.
- Spread the spinach evenly over the pre-baked pastry, crumble the goat's cheese over it and pour over the egg mixture.
- Reduce the temperature to 180 °C (160 °C fan) and bake for 30-35 minutes, until the centre only wobbles slightly. Rest for 10 minutes, then slice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Really do squeeze every drop of liquid out of the spinach, otherwise the filling will be watery and the pastry will go soggy.
- Frozen spinach works too; you need 400 g, and after thawing squeeze it out in the same way.
- Goat's cheese is salty, so season the egg mixture with care.
- Quiche is best lukewarm: it slices neatly and the flavours come through better.
Frequently asked questions
Why does the pastry need to be baked blind?
A liquid filling poured onto raw pastry soaks in, and the base stays soft after baking. Baking blind gives a sealed, crisp layer.
Can it be made ahead?
Yes, it keeps for 2 days in the fridge. Reheat it in an oven at 160 °C (140 °C fan) for 10-15 minutes.
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