Ingredients

Check off ingredients as you go

For 1 tart, 24cm (9.5 inch) diameter (4-6 servings)

• 1 shortcrust or puff pastry, 250g (9 oz)
• 1 log fresh goat cheese, coarsely crumbled
• 500g (1 lb) spinach (fresh or frozen)
• 150ml (⅔ cup) heavy cream
• 100ml (scant ½ cup) milk
• 3 large eggs
• Salt, pepper
• 1 generous pinch nutmeg

If you change the number of serving, consider adjusting cooking times!

Preparing the filling

1. Sauté the spinach in a knob of butter. When they’ve released their water, add a generous pinch of nutmeg.
2. Preheat the oven to 190°C (375°F).
3. In a mixing bowl, beat the eggs like an omelet, whisk in the cream and milk, then add the crumbled goat cheese. Season with salt and pepper, then add the well-drained spinach.
4. Roll out the pastry in a 24cm (9.5 inch) tart pan, press the edges firmly, prick with a fork and pre-bake for about 10 minutes (this step isn’t mandatory if your oven heats evenly top and bottom, but it’s recommended if it doesn’t heat well from below. The goal is to have a well-cooked bottom crust that isn’t soggy).
5. Pour the spinach mixture over the entire pastry and bake for about 40 minutes.
6. Serve with a beautiful green salad.

Tips and variations

• Which pastry to use? It’s all a matter of taste - it works equally well with shortcrust or puff pastry.

• You can add 30g (¼ cup) pine nuts or walnuts.

• If you like, about 10 minutes before the end of baking, brush the goat cheese slices with a little honey and return to the oven just to brown.

• Variation for goat cheese fans: you can place a few very thin slices of hard goat cheese on the pastry (before pouring the spinach mixture), it adds a nice extra flavor.

• The nutmeg can be replaced with 1 tablespoon chopped fresh mint.

For other quiche recipes: