Savor the irresistible flavors of our spinach, leek, and goat cheese quiche, a delightful fusion of savory ingredients. Tender spinach and aromatic leeks are perfectly complemented by creamy goat cheese, nestled in a buttery, flaky crust. With each bite, experience the harmonious blend of earthy greens and tangy cheese, creating a taste sensation that’s both comforting and indulgent. Whether enjoyed for brunch, lunch, or dinner, our quiche is sure to impress with its rich flavors and satisfying textures, making it a favorite for any occasion.
Spinach, Leek, and Goat Cheese Quiche with Olive Oil Crust
Ellie Krieger
Savor the harmonious blend of flavors in a Spinach, Leek, and Goat Cheese Quiche nestled within an Olive Oil Crust, where delicate spinach and caramelized leeks mingle with creamy goat cheese in every bite. This indulgent yet wholesome dish offers a delightful medley of savory goodness, making it a standout addition to any brunch or dinner table.
Crust
- 2/3 cup whole-grain pastry flour, or 1/3 cup each all-purpose flour and regular whole-wheat flour 80 grams total
- 1/2 cup all-purpose flour 62 grams
- 1/4 tsp kosher salt
- 1/3 cup olive oil, plus 1 Tbsp for brushing 80 ml
- 2 Tbsp cold low-fat milk (1%)
Filling
- 1 Tbsp olive oil
- 1 large leek white and green parts only (about 1 cup)
- 3 cups loosely packed fresh spinach leaves, coarsely chopped 2 oz or 60 grams
- 1/3 cup fresh flat-leaf parsley leaves, chopped 20 grams
- 1/2 tsp kosher salt divided
- 3 oz soft goat cheese, at room temperature 90 grams
- 1 cup low-fat milk (1%), divided 240 ml
- 3 large eggs
- 1/4 tsp freshly ground black pepper
Crust
Position the baking rack in the middle of the oven and preheat to 400°F.
In a medium bowl, whisk together the pastry flour, all-purpose flour, and salt. In a small bowl or spouted pitcher, pour in the 1/3 cup of olive oil, then whisk in the milk until well integrated. Make a well in the flour mixture, pour in the oil mixture, then combine with a fork until crumbly.
Brush a 9-inch deep-dish pie plate and one side of a 10-inch square piece of foil with the remaining 1 tsp oil. Pat the mixture into the bottom and about 3/4 of the way up the sides of the prepared pie plate.
Prick the pie crust in a few spots with a fork. Place the foil (oiled side down) over the crust, tip it with pie weights, raw rice, or dried beans and bake for 10 minutes. Remove the weights and the foil and bake for an additional 5 minutes, until golden.
Let cool completely on a wire rack. If making the filling right away, reduce the oven temperature to 350°F.
Filling
In a medium skillet over medium heat, heat the oil until shimmering. Add the leeks and cook, stirring, until softened, about 3 minutes. Add the spinach and cook, stirring frequently, until wilted, 1-2 minutes. Stir in the parsley and 1/4 tsp of the salt, then remove from the heat and let cool completely.
In a large bowl, whisk together the goat cheese and 1/2 cup of the milk until completely uniform. Whisk in the remaining milk, along with the eggs, the remaining 1/4 tsp of salt and the pepper.
Place the pie dish onto a large, rimmed baking sheet. Distribute the spinach-leek mixture over the bottom of the crust. Pour the filling into the crust and bake 45-55 minutes, until just set. Let cool for 5 minutes before slicing and serving
This recipe was published by Ellie Krieger in the Washington Post.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden. 
