Easy Spinach Goat Cheese Quiche Recipe : Mediterranean Diet Breakfast

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Are you searching for an elegant yet simple Mediterranean diet breakfast that will impress your family and guests alike? This Spinach and Goat Cheese Quiche is your answer. Combining a buttery, flaky homemade crust with a silky custard filling studded with fresh spinach and tangy goat cheese, this recipe embodies everything wonderful about Mediterranean food recipes. Whether you’re following the Mediterranean diet for beginners or you’re a seasoned cook looking for easy Mediterranean recipes to add to your repertoire, this quiche checks all the boxes.

What makes this recipe truly special is its versatility. Serve it warm for a cozy breakfast, at room temperature for brunch, or even as one of your Mediterranean dinner ideas for a lighter evening meal. The combination of nutrient-rich spinach and protein-packed eggs aligns perfectly with the Mediterranean diet pyramid, making it both delicious and nutritious. Plus, once you master this technique, you’ll have a go-to recipe that works for meal prep, special occasions, and everything in between.

Table of Contents

Why You’ll Love This Mediterranean Quiche

This isn’t just another quiche recipe – it’s a celebration of simple Mediterranean recipes done right. The homemade pastry crust provides a satisfying crunch that store-bought versions simply can’t match. When you make your pastry from scratch using quality unsalted butter, you control every ingredient and create a foundation that’s leagues above pre-made options.

The filling showcases the beauty of Mediterranean cooking: fresh spinach wilted to perfection, aromatic garlic, creamy goat cheese, and a custard base made with both milk and heavy cream for incredible richness. This recipe demonstrates that whole 30 recipes and Mediterranean-inspired dishes can be indulgent without being overly complicated. You’ll need basic mixing bowls, a reliable oven, and a few standard kitchen utensils to bring this masterpiece to life.

Understanding the Mediterranean Diet Connection

Before we dive into the recipe, let’s talk about why this quiche fits so beautifully into Mediterranean diet breakfast options. The Mediterranean diet emphasizes whole foods, healthy fats, fresh vegetables, and moderate amounts of dairy and eggs. This quiche includes:

• Fresh spinach: Packed with iron, vitamins A and C, and antioxidants
• Eggs: Excellent source of protein and healthy fats
• Goat cheese: Easier to digest than cow’s milk cheese and rich in calcium
• Olive oil alternative: While this recipe uses butter in the crust, you can incorporate olive oil in the filling for an extra Mediterranean touch

These ingredients align with the Mediterranean diet pyramid, which emphasizes plant-based foods and quality proteins. This makes the quiche suitable for Mediterranean diet for beginners who want to explore the cuisine’s foundational flavors.

Ingredient Breakdown & Substitutions

Pastry Ingredients

Ingredient	Amount	Purpose	Substitution Options
All-purpose flour	1¾ cups	Structure for crust	Whole wheat flour (use ¾ cup whole wheat + 1 cup all-purpose)
Salt	Pinch	Flavor enhancer	Sea salt or kosher salt
Cold unsalted butter	1 stick (4 oz)	Flakiness and flavor	Cold coconut oil (for dairy-free)
Large egg	1	Binds dough	2 tablespoons cold water + 1 tablespoon oil
Ice water	2 tablespoons	Brings dough together	Keep very cold

Filling Ingredients

Ingredient	Amount	Purpose	Substitution Options
Fresh spinach	1 pound	Main vegetable	Kale, Swiss chard, or frozen spinach (thawed and squeezed dry)
Garlic	1 clove, minced	Aromatic depth	½ teaspoon garlic powder
Milk	1 cup	Custard base	Almond milk, oat milk
Heavy cream	½ cup	Richness	Half-and-half or additional milk
Large eggs	2	Custard structure	Cannot substitute
Large egg yolks	2	Extra richness	Use 1 additional whole egg
Kosher salt	1 teaspoon	Seasoning	Sea salt
Black pepper	¼ teaspoon	Spice	White pepper
Goat cheese log	½ pound	Tangy creaminess	Feta cheese, ricotta, or cream cheese

When preparing your ingredients, use a quality cutting board and sharp chef’s knives for efficient prep work. Accurate measurements are crucial, so keep measuring cups and spoons handy.

Step-by-Step Instructions

Making the Perfect Pastry Crust

Step 1: Prepare the Dough

In a large mixing bowl, whisk together 1¾ cups all-purpose flour with a pinch of salt. This initial whisking ensures even salt distribution throughout your crust. Cut your cold butter into small pieces – keeping it cold is essential for a flaky crust.

Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces still visible. These butter pieces will create steam pockets during baking, resulting in that coveted flaky texture. In a small bowl, lightly beat one egg with 2 tablespoons ice water, then sprinkle this mixture over the flour.

Step 2: Form and Chill the Dough

Stir with a fork to lightly blend the wet and dry ingredients, then use your hands to gently squeeze the mixture until a cohesive dough forms. Don’t overwork it – you want to see butter streaks. Pat the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making the dough easier to roll.

Step 3: Roll and Shape

On a lightly floured surface (use your cutting board), roll out the chilled pastry to a 14-inch round about ⅛ inch thick. Use a rolling pin with even pressure, rolling from the center outward. Carefully fit the round into a 12-inch tart pan with a removable bottom, pressing it gently into the corners. Trim any excess overhang with a sharp knife.

Refrigerate the shell for at least 20 minutes before baking. This second chill prevents shrinkage during baking.

Step 4: Blind Bake the Crust

Preheat your oven to 350°F. Line the tart shell with foil and fill with pie weights or dried rice. This technique, called blind baking, prevents the bottom from puffing up. Bake for about 30 minutes until the pastry feels firm.

Remove the foil and weights, then bake for an additional 10 minutes until the crust turns golden brown. Transfer the shell to a cooling rack. This creates a barrier that prevents the filling from making the crust soggy.

Preparing the Spinach Filling

Step 5: Wilt the Spinach

Heat a large frying pan over moderately high heat. Working in batches, add handfuls of rinsed spinach (the water clinging to the leaves provides steam) and cook, stirring constantly, until wilted. Transfer each batch to a colander strainer basket set over a bowl to drain.

Once all spinach is cooked and cooled enough to handle, squeeze it thoroughly to remove excess moisture. This step is crucial – watery spinach will make your quiche soggy. Coarsely chop the squeezed spinach.

Step 6: Season and Arrange

Mince one garlic clove using your garlic press or chef’s knife. Toss the chopped spinach with the minced garlic in a bowl, then spread this mixture evenly in the cooled pastry shell.

Creating the Custard and Assembly

Step 7: Make the Custard

In a medium mixing bowl, whisk together 1 cup milk, ½ cup heavy cream, 2 whole eggs, 2 egg yolks, 1 teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Whisk thoroughly until completely combined and slightly frothy. This custard mixture is the heart of your quiche – it should be smooth and homogeneous.

Step 8: Final Assembly and Baking

Crumble the goat cheese log into bite-sized pieces and scatter them evenly over the spinach layer in your tart shell. The cheese will melt slightly and create pockets of tangy richness throughout the quiche.

Carefully pour the custard mixture over the spinach and goat cheese. The custard should come nearly to the top of the crust. Transfer the filled quiche to your preheated oven and bake for approximately 40 minutes, or until the center is just set with only a slight jiggle when you gently shake the pan.

Step 9: Cool and Serve

Transfer the finished quiche to a cooling rack and let it rest for at least 10-15 minutes before slicing. This resting time allows the custard to firm up completely, making for clean, beautiful slices. Cut into wedges and serve warm or at room temperature.

Equipment You’ll Need

To make this spinach and goat cheese quiche efficiently, here are the essential tools:

• Oven – For baking the crust and quiche
• Mixing bowls – For preparing dough and custard
• Rolling pin – For rolling out pastry dough
• Frying pans – For wilting the spinach
• Kitchen utensils – Whisks, spatulas, and spoons
• Cutting board – For prep work
• Chef’s knives – For chopping ingredients
• Measuring cups and spoons set – For accurate measurements
• Colander strainer basket – For draining spinach
• Garlic press – For mincing garlic easily

Expert Tips for Quiche Success

Temperature Matters: Always use cold butter and ice water for your pastry. This creates the flakiest crust possible. If your kitchen is warm, chill your flour and mixing bowl in the freezer for 10 minutes before starting.

Don’t Skip the Blind Baking: Blind baking prevents a soggy bottom, which is the most common quiche complaint. The pre-baked crust acts as a moisture barrier.

Squeeze That Spinach: This cannot be emphasized enough. Watery spinach releases liquid during baking and creates a soggy, unappetizing quiche. Squeeze in small handfuls until no more water comes out.

Room Temperature Dairy: While you want cold butter for the crust, slightly room-temperature eggs and dairy whisk together more smoothly for the custard, creating a silkier texture.

Test for Doneness: The quiche is done when the edges are set but the center still has a slight jiggle. It will continue cooking from residual heat as it cools.

Customize Your Cheese: While goat cheese provides authentic Mediterranean flavor, you can substitute feta for a saltier profile, ricotta for milder taste, or even add a sprinkle of Parmesan for extra depth.

Serving Suggestions

This spinach and goat cheese quiche shines in multiple serving scenarios:

For Breakfast or Brunch: Serve warm wedges alongside a simple green salad dressed with lemon vinaigrette, fresh fruit, and whole-grain toast.

Mediterranean Dinner Ideas: Pair with roasted vegetables, a Greek salad, hummus, and whole wheat pita bread for a complete Mediterranean feast.

Meal Prep: This quiche refrigerates beautifully for up to 4 days. Slice into individual portions and reheat in a 300°F oven for 10-15 minutes, or enjoy at room temperature.

Entertaining: Cut into smaller pieces for an elegant appetizer at parties. The quiche can be made a day ahead and gently reheated before serving.

Storage and Reheating

Refrigeration: Cover cooled quiche tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. The flavors actually deepen after a day, making leftovers even more delicious.

Freezing: Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: For best results, reheat in a 300°F oven for 15-20 minutes until warmed through. Avoid microwaving if possible, as it can make the crust soggy, though a quick 30-second zap works in a pinch.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes! Use 10 ounces of frozen spinach, thawed completely. Squeeze out all excess water using a colander strainer basket or clean kitchen towel. Frozen spinach is often more concentrated than fresh, so you’ll get great flavor.

Can I make the crust ahead of time?

Absolutely. You can make the dough up to 2 days ahead and keep it wrapped in the refrigerator. You can also fully blind-bake the crust the day before, cool it completely, cover, and store at room temperature.

What if I don’t have a tart pan?

Use a 9-inch deep-dish pie pan instead. You may have a little extra filling, which you can bake in a small ramekin alongside the quiche.

Is this quiche suitable for meal prep?

Yes! This is one of those simple Mediterranean recipes perfect for meal prep. Bake on Sunday, slice into portions, and you have protein-rich breakfasts ready for the week. Reheat gently or enjoy at room temperature.

Can I add other vegetables?

Definitely. Sautéed mushrooms, roasted red peppers, caramelized onions, or sun-dried tomatoes all work beautifully. Just make sure any additions are cooked and well-drained before adding.

How do I know when the quiche is done?

The edges should be set and slightly puffed, while the center has just a slight jiggle. An instant-read thermometer should register 165°F in the center.

Can I make this dairy-free?

For the crust, substitute cold coconut oil for butter. For the filling, use unsweetened almond or oat milk and coconut cream, and replace goat cheese with dairy-free feta or cashew cheese.

Why is my crust shrinking?

This happens when the dough is overworked or not chilled adequately. Make sure to refrigerate the dough twice: once after making it and again after fitting it into the pan.

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