Spinach, Goat Cheese and Potato Quiche

A simple, easy to prepare spinach, goat cheese and potato quiche recipe made with crème fraîche, sun-dried tomatoes, baby roma tomatoes and fresh thyme. Serve with a green salad for a light and healthy vegetarian brunch, lunch or dinner. Makes for great leftovers!
Course Breakfast, Brunch
Category American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 544 kcal
Autor elle


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!