Quiche. Spinach, goat cheese and potato quiche. Yum. Make this quiche your breakfast, lunch or dinner. Or even serve it at Easter brunch, for a comforting weekend breakfast at home. This deliciously light quiche can even been made ahead. Awesome! And the best thing is it’s not that heavy, so it won’t leave you in a food coma retiring to the couch.
A spinach, goat cheese and potato quiche that’s big on flavor and not too rich
I love quiche, but often find it way too rich. Too many eggs, too much cream and an overload of cheese. Not this one. First of all, this recipe only has 3 farm fresh eggs, a small container of organic crème fraîche and is dotted with one of my favorite types of cheese — French chèvre goat cheese. As for the rest of the filling, it’s is made with local potatoes, fresh thyme, and something I always have in the freezer… spinach. Oh yeah, let’s not forget about tasty sun-kissed tomatoes.
Easy to prepare with a store-bought crust and homemade filling
A quiche can either be quick and easy to make, or somewhat of a process. I’m all for easy. For a gluten-free crust I of course make it from scratch, or opt for a crustless quiche because its soooo easy to put together. But since I didn’t want to spend a lot of time prepping a crust of any kind, I opted for a store-bought version. It tastes great, and makes preparing a weeknight meal so much simpler! But the first thought was, do I need to prebake the crust? The answer is no. It’s totally not necessary. So this recipe is double easy to prepare!
The fantastic thing about quiche is that you can enjoy it warm or at room temperature and leftovers are just as tasty the next day. You can savour a piece all by itself or serve it up as part of a meal. I like this spinach, goat cheese and potato quiche with something a little spicy, such as homemade hot sauce (thanks Afra!), salsa or simply a sprinkling of freshly ground chili flakes. And if I’m extra energetic, then I’ll make a green salad to serve alongside. Okay, this is usually the case. I simple salad takes mere minutes to prepare, as does my go-to dressing, which makes even the simplest of salads taste great. As for making this potato quiche ahead of time… just bake it, let it cool, chill it in the fridge, then reheat it the next day. It’s that easy. 🙂
Spinach, Goat Cheese and Potato Quiche
- 1 x 300 g package fresh store-bought quiche crust (Ø 32 cm)
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 small onions, finely chopped
- 2 large cloves of garlic, minced
- 2 medium starchy potatoes, cut into small cubes (1-1,5 cm) (ca. 350 g)
- 1 tablespoon fresh thyme leaves
- 6-8 sun-dried tomato halves, chopped (50 g)
- 250 g frozen spinach, thawed and squeezed of all excess liquid
- sea salt and freshly ground black pepper, to taste
- 3 eggs, lightly beaten
- 1 x 150 g container crème fraîche
- ca. 100 g chèvre goat cheese, broken into pieces
- handful of cherry or baby roma tomatoes, halved
- young arugula leaves, to garnish (optional)
Adjust the oven rack to middle position and preheat to 375°F / 190°C. Grease a 26 cm pie plate (or 28 cm quiche form) with butter.
Heat the butter and oil in a medium skillet over medium-high heat. Add the onion and garlic and cook, stirring, until it begins to brown, about 4-5 minutes. Add the potato, toss to combine, cover, and cook, stirring occasionally, until potato is slightly tender, about 7-8 minutes. Add the thyme, sun-dried tomatoes and drained spinach, and season with salt and pepper, to taste.
Roll out quiche dough, remove the attached baking paper, and place it in the greased pie plate (or quiche form). Transfer the potato-spinach mixture to the pie plate, spreading it out evenly along the bottom.
Whisk together the eggs and crème fraîche in a medium bowl and pour it evenly over the potato-spinach mixture. Dot with the goat cheese and place the tomatoes halves on top, cut side up, pressing slightly into the quiche.
Place in the oven and bake until the spinach, goat cheese and potato quiche is golden brown, about 40-45 minutes. Allow to cool slightly before slicing and serving. Or wait and serve at room temperature, with arugula leaves scattered over. Enjoy!
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