Perfect Spinach and Goat Cheese Quiche Recipe in 60 Minutes

Master the perfect spinach and goat cheese quiche with this foolproof recipe featuring a buttery crust, creamy goat cheese filling, and perfectly wilted spinach. Ready in under 60 minutes with simple ingredients you likely have in your pantry.

There's something magical about the combination of earthy spinach and tangy goat cheese nestled in a golden pastry crust. This French classic has evolved from its medieval origins to become a beloved brunch staple worldwide. As a French-trained chef specializing in European cuisine, I've perfected this recipe through years of testing different techniques and ingredient ratios to achieve the ideal balance of flavors and textures.

Your Step-by-Step Path to Quiche Perfection

Essential Ingredients Checklist

Before you begin, gather these quality ingredients. Precision matters in quiche preparation—using the right proportions ensures perfect custard texture every time.

Ingredient	Quantity	Professional Substitution
All-purpose flour	1 ¼ cups	Replace 25% with cake flour for extra tenderness
Cold unsalted butter	½ cup (1 stick)	Lard for flakier crust (50/50 blend)
Fresh spinach	5 oz (140g)	Kale (stems removed) for heartier texture
Goat cheese	4 oz (115g)	Feta for sharper tang (reduce salt elsewhere)
Heavy cream	1 cup	Half-and-half for lighter version

Crust Preparation: The Foundation of Success

The crust makes or breaks your quiche. Many home cooks skip blind baking, but this professional technique prevents soggy bottoms. Here's my perfected method:

1. Combine 1 ¼ cups flour and ½ teaspoon salt in food processor
2. Add ½ cup cold butter cubes; pulse until pea-sized crumbs form
3. Slowly add 3-4 tablespoons ice water until dough begins to clump
4. Form into disk, wrap in plastic, refrigerate 1 hour minimum
5. Roll out to 12-inch circle, transfer to 9-inch tart pan
6. Chill 30 minutes, then blind bake at 375°F (190°C) for 15 minutes with weights

Filling Technique: Achieving Perfect Custard Texture

The custard ratio is critical—too much dairy creates a rubbery texture, while too little results in dryness. My tested ratio delivers silky smoothness:

• Spinach preparation: Sauté 5 oz fresh spinach with 1 minced garlic clove until wilted. Squeeze out ALL excess moisture using a clean kitchen towel—this prevents watery filling
• Custard base: Whisk 3 large eggs with 1 cup heavy cream, ¼ teaspoon nutmeg, and ¼ teaspoon white pepper until smooth (no bubbles)
• Cheese integration: Crumble 4 oz goat cheese over pre-baked crust, then add spinach. Slowly pour custard over fillings

Baking Science: Temperature and Timing Secrets

Understanding the science behind quiche baking prevents common pitfalls. The ideal internal temperature for perfect set is 165°F (74°C)—use an instant-read thermometer for accuracy.

Begin baking at 375°F (190°C) for 15 minutes to set the crust edges, then reduce to 325°F (163°C) for 25-30 minutes. The quiche is done when the center jiggles slightly but isn't liquid. Overbaking causes curdling—remember carryover cooking continues after removal from oven.

Historical Evolution of Quiche

Quiche originated in medieval Germany (not France!) as "kuchen"—a simple open-faced pastry. French chefs adopted and refined it in the 16th century, with the Lorraine version becoming famous. The spinach and goat cheese variation emerged in the 1980s as American chefs experimented with Mediterranean ingredients. According to culinary historian Alan Davidson's Oxford Companion to Food, quiche's popularity surged in the US during the 1970s feminist movement as a symbol of sophisticated home cooking.

When This Recipe Works Best (And When to Adjust)

This recipe shines for brunch gatherings and meal prep, but certain conditions affect results:

• Ideal for: Spring and summer entertaining when fresh spinach is abundant
• Adjust for high humidity: Add 1-2 tablespoons extra flour to crust dough
• For make-ahead: Bake crust and prepare filling separately; assemble 2 hours before baking
• Not recommended: Using frozen spinach without thorough moisture removal

Common Mistakes and Professional Fixes

Even experienced cooks encounter these quiche challenges. Here's how to rescue them:

• Soggy bottom: Result of insufficient blind baking. Fix: Return to oven on lowest rack for 5-7 minutes
• Cracked surface: Overbaking or rapid cooling. Fix: Cover loosely with foil during last 10 minutes of baking
• Watery filling: Inadequate spinach draining. Fix: Strain custard through fine mesh before pouring
• Bland flavor: Underseasoned custard. Fix: Add pinch of cayenne or lemon zest to egg mixture

Serving and Storage Guidelines

For optimal flavor development, let quiche rest 15-20 minutes before slicing. This allows the custard to fully set. Serve with mixed greens dressed in lemon vinaigrette for balance. Leftovers keep refrigerated for 3 days—reheat individual slices at 300°F (149°C) for 12-15 minutes. Freezing is not recommended as it affects custard texture.

Can I make spinach and goat cheese quiche ahead of time?

Yes, prepare components separately: blind bake crust up to 2 days ahead, store at room temperature. Make filling up to 24 hours ahead and refrigerate. Assemble 2 hours before baking for best results.

Why does my quiche filling sometimes become watery?

Watery filling usually results from insufficient moisture removal from spinach. After wilting, squeeze spinach in a clean kitchen towel until no liquid remains. Using frozen spinach without proper thawing and draining also causes this issue.

What's the ideal internal temperature for a perfectly set quiche?

The ideal internal temperature is 165°F (74°C). Insert an instant-read thermometer into the center—when it reaches this temperature, the quiche is perfectly set without overcooking. Remember carryover cooking continues for several minutes after removal from oven.

Can I substitute feta for goat cheese in this quiche recipe?

Yes, feta makes an excellent substitute for goat cheese, though it has a sharper, saltier flavor. Use the same quantity but reduce added salt by ¼ teaspoon elsewhere in the recipe to compensate for feta's higher sodium content.