Ready in 55 minutes
This recipe is perfect for Sunday brunch or a unique dinner! Creamy fresh goat cheese with spinach, a slight undertone of nutmeg and a flaky crust is just a perfect. Enjoy!
Blend Chavrie with eggs and mix well.
Add cream and half and half to make custard and season with salt, pepper, cayenne and nutmeg.
Scatter the spinach evenly over the bottom of the pre-baked piecrust.
Pour custard into the shell stirring with a fork to evenly distribute the spinach.
Bake at 350° F for 45 minutes, until a knife blade inserted into it comes out clean.
Let rest and serve warm.
Substitute Spinach with 12 oz. fresh diced asparagus.
Tfunk11 2y agoTaste great but the ingredients produced enough for 2 quiches. I didn't have another pie crust so I wasted a lot of the custard. Also I shouldn't have used all the spinach in one pie as it made the quiche soggy.
aprilandrade 2y agoGood, but don't use so much white pepper..maybe an 1/8 would be better
corrinnej 6y ago[I posted this recipe.]