Spinach and Goat Cheese Quiche

Name: Spinach and Goat Cheese Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8.0
Ingredients: 1 pre-made pie crust (store-bought or homemade); 4 large eggs; 1 cup heavy cream; 2 cups fresh spinach, chopped; 4 oz goat cheese, crumbled (I like to use the Greenhill goat cheese); 1/2 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg

Highlighted under: Simple Chef | Any Can Cook

Ever look in the fridge and wish you could magically transform a few ingredients into something delicious? That's how I found myself making this Spinach and Goat Cheese Quiche one Sunday afternoon when I wanted to use up some greens and a forgotten log of goat cheese. It's super simple, and the combination of flavors is just right, whether it's for brunch or a light dinner. Plus, I love the way the house smells while it’s baking — so comforting.

Created by

The Foodstoryline Team

Last updated on 2026-03-18T13:47:47.588Z

I first tried making this quiche when I had a bunch of spinach wilting in the fridge. I thought, why not throw in some goat cheese and see how it turns out? Honestly, my expectations were low, but it was a wonderful surprise. The creamy filling pairs perfectly with the flaky crust, and it turned out just right.

One thing I learned while making this is to keep an eye on the baking time, because overbaking can turn the eggs rubbery. I usually check on it a few minutes early. The texture should be set but still a little wobbly in the center when you take it out of the oven, and let it rest for a bit before slicing — that makes a big difference.

What I Love About This

I can make it using whatever veggies I have on hand
The leftovers heat up beautifully for breakfast
That buttery crust is just right without being fussy

Choosing Your Ingredients

For this quiche, I find that fresh spinach is key. If you have other greens, like kale or Swiss chard, they can work too, just remember they might change the overall taste a bit. The goat cheese adds that creamy tang, but if you’re not a fan, crumbled feta is a nice alternative. Also, always check the expiration date on your cream — you want it fresh for that luscious consistency.

A Quick Note on Spinach and Goat Cheese Quiche

One thing I love about quiche is its versatility. If you find you have some leftover cooked veggies, toss them in. Just be sure to chop them finely to mix well. I often add things like bell peppers or mushrooms, which play nicely with the other flavors. Cooking the spinach until just wilted not only helps with texture, but also releases its moisture so you don’t end up with a soggy quiche.

As it bakes, keep an eye on the quiche. If it gets overly brown on top before the middle sets, you can tent it with a bit of foil to prevent burning. This happened to me once, and the foil saved dinner. It’s all about that nice golden edge surrounding a soft, slightly wobbly center.

Ingredients

Gather these ingredients to get started:

Ingredients

1 pre-made pie crust (store-bought or homemade)
4 large eggs
1 cup heavy cream
2 cups fresh spinach, chopped
4 oz goat cheese, crumbled (I like to use the Greenhill goat cheese)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

Now that you have your ingredients, let's get cooking!

Instructions

Follow these simple steps to make your quiche:

Preheat the Oven

Preheat your oven to 375°F (190°C). While that's warming up, place your pie crust in a 9-inch pie dish, pressing it down gently against the sides.

Sauté the Spinach

In a skillet over medium heat, sauté the chopped spinach for about 3 minutes until wilted. I usually add a splash of water to help it along and prevent sticking.

Prepare the Egg Mixture

In a mixing bowl, whisk together the eggs and heavy cream until well combined. Then stir in the salt, pepper, and nutmeg. It doesn’t have to be perfect, just mix it up well.

Combine and Fill

Add the wilted spinach and crumbled goat cheese into the egg mixture, mixing gently. Pour this into the prepared pie crust, spreading it evenly. Top with grated Parmesan for an extra cheesy touch.

Bake

Carefully place the quiche in the oven and bake for about 35 minutes. You'll know it's done when the edges are set, but the center is still slightly jiggly. Keep an eye on it to avoid overbaking.

Cool and Serve

Once it's out, let it cool for about 10 minutes before slicing. This helps everything firm up a bit, making it easier to serve. Enjoy!

And that's it! Enjoy your delicious quiche.

Pro Tips

For a twist, try adding sun-dried tomatoes or some cooked bacon. If you want a lighter version, you can substitute half of the heavy cream with milk. Also, if you have leftover quiche, it makes a fantastic cold lunch the next day.

What to Serve with Spinach and Goat Cheese Quiche

This quiche pairs beautifully with a simple green salad dressed lightly with olive oil and lemon juice. The brightness of the salad balances the richness of the quiche. If you want to jazz it up, add some sliced cherry tomatoes or avocado to the salad for extra texture.

Sometimes, I’ll throw in a fruit platter or some sliced melon on the side for a fresh touch. It’s a nice contrast to the warm, creamy goodness of the quiche. Honestly, anything you enjoy for brunch can work here, and it’s all about mixing your favorites.

Make-Ahead Tips

If you want to prepare this dish ahead of time, you can definitely bake the quiche a day in advance. Just let it cool completely, then cover it with plastic wrap and refrigerate. When you’re ready to serve, I recommend reheating it in the oven for about 15-20 minutes at 350°F (175°C) to bring back that cozy texture.

I’ve also made this as a freeze-ahead meal. Just freeze it right after it cools, and then when you need it, thaw in the fridge overnight and bake from frozen for about 45 minutes. It’s a lifesaver for those busy nights when you just need something ready to go.

Questions About Recipes

→ Can I use frozen spinach?

You can, but I wouldn't — it usually has too much water. If you do, make sure to squeeze out the excess moisture before adding it.

→ What other cheeses can I use?

Feta or cheddar work great too. Both will give a different taste, so feel free to mix and match.

→ How do I store leftovers?

Just cover it with plastic wrap or aluminum foil and store it in the fridge for up to three days. It reheats nicely in the oven.

→ Can I make this ahead of time?

Yes! You can prepare it a day in advance and just bake it when you're ready. It's even better the next day!

→ Does it freeze well?

Honestly, I don't freeze it. I've tried before and found it can change the texture. Better to enjoy it fresh.