You probably know the famous French dish: Quiche Lorraine. It is a mix between a frittata and a savory tart. We love it in France, it’s very simple to make and you can use your leftovers to make it.  It is typically served for dinner at home or lunch at small restaurants and bakeries.  In America, it would probably be served at brunch or as a breakfast quiche.

Instead of the ham and shredded cheese of the classic Quiche Lorraine, this version is made with spinach and goat cheese, so it’s a vegetarian meal and a bit healthier.

About the cheese, it’s very common to find fresh goat cheese in France, we really like it with a slice of bread. In America, I can’t find some at Walmart but you can have some at Wegmans, Whole Food or Trader Joe’s.  My favorite is the Fresh Goat Cheese I find at Trader Joe’s. It is good and not too expensive. In France, there are tons of different shapes for goat cheese, in the form of a log, round or even square. They also have different maturity, some are more full-bodied because they have rested longer but for this recipe, fresh is better. Moreover, for the moment, I have found only very fresh goat cheese in the shape of a log.

Finally, for the spinach, we have big spinach in France and we need to remove the spinach tails. Here, I find fresh spinach and it’s easier. No need to peel them you can directly cook them in the skillet.

I hope you will like this delicious French breakfast quiche recipe. Serve with a salad and a slice of bread.  Don’t forget, you can create your own Quiche version with all the ingredients you want. You only need to keep these ingredients: eggs, half and half and sour cream and the pie crust, of course!

Here is a link to Mary’s Instagram if you are interested in checking out more of her recipes!

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Spinach and Goat Cheese Quiche (France)

Spinach and Goat Cheese Quiche (France)

5 from 4 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4
Calories 352 kcal

Ingredients
  

  • 1 frozen pie crust
  • 3 eggs
  • 1/2 cup half and half
  • 3 tbsp sour cream
  • 10 ounces fresh spinach
  • 6 slices fresh goat cheese (around 2 ounces)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Remove the crust from the freezer and let it thaw as you prepare the rest of the ingredients.
  • Pre-heat the oven to 390°F.
  • Chop spinach into small pieces. Cook them in a skillet with up to 1/4 cup water. Cook until spinach is wilted. Drain water and squeeze out any additional liquid from the spinach.
  • In a medium sized bowl, whisk the eggs and then add half and half, sour cream, salt and pepper. Whisk until smooth. Add the spinach and mix with a spatula or spoon.
  • Pour egg mixture into the pie crust. Top with slices of goat cheese.
  • Bake for around 45 minutes or until quiche has set.

Nutrition

Calories: 352kcalCarbohydrates: 25gProtein: 13gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 145mgSodium: 639mgPotassium: 540mgFiber: 3gSugar: 1gVitamin A: 7135IUVitamin C: 20mgCalcium: 159mgIron: 4mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
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13 Comments

  1. Ken November 17, 2021 at 5:30 pm - Reply

    Should I blind bake the frozen pie shell?

    • Bill Bradley, R.D. November 18, 2021 at 12:21 pm - Reply

      Hi Ken,
      No, you should’t have to as the quiche bakes for 45 minutes in the oven. That should take care of completely baking the pie crust as well. -Bill

  2. Paula C. November 7, 2021 at 7:30 pm - Reply

    5 stars
    Hubs and I loved this dish tonight. Would like the Nutrition values please.

    • Bill Bradley, R.D. November 8, 2021 at 9:51 am - Reply

      Hi Paula,
      Happy that you and your hubs loved the dish! The nutrient analysis is now available when you go to the recipe. -Bill

  3. Shirley J. Grainger-Inselburg August 22, 2020 at 9:13 am - Reply

    I have been making a version of this quiche with spinach and goat cheese for many years. If I do not have sour cream, I often use yogurt.

    Another quiche that I make is with a seriously sharp Vermont Cheddar cheese, red or orange bell peppers, scallions, and black olives.

  4. Shirley Johnson April 14, 2020 at 10:27 pm - Reply

    @Bill Bradley,I think she was joking because had&half has always been a dieter ‘s no-o.
    I found the fat free version is quite good tho.

  5. Laura March 26, 2020 at 8:48 pm - Reply

    This was really tasty. I think the goat cheese made it so special. We broke it up into smaller pieces (rather than slices) and sprinkled it over the top, and we found that 8 ounces of spinach was right for us. My husband, a lover of fine food, said, “This is the first time I’ve ever liked quiche!”

    I also appreciate that the recipe printed on one page.

  6. Lisa S March 16, 2020 at 1:24 pm - Reply

    Is the “up yo 1/4” supposed to read “up to 1/4”? What is “Preheat of to 390” supposed to be? My oven have 25 degree increments.

    • Bill Bradley, R.D. May 14, 2020 at 5:00 pm - Reply

      Hi Lisa,
      Thanks for catching that, it was supposed to say “up to”. Also, you can cook it at 400 degrees for a few minutes less time.

  7. B.Palumbo February 22, 2020 at 7:21 am - Reply

    this one is probably the best goat cheese recipe i will repeat making time and time again!!❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️?

    • Bill Bradley, R.D. February 29, 2020 at 7:35 am - Reply

      Thank you! Glad you enjoyed it.

  8. Trish February 22, 2020 at 6:42 am - Reply

    Sorry what is half and half?

    • Bill Bradley, R.D. February 29, 2020 at 7:35 am - Reply

      Half and half is cream usually put in coffee.

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