Ingredients Print

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Makes 1 tart, 24 cm (9-inch) in diameter (4-6 servings)

• 1 pie dough or puff pastry sheet, 250 g (9 oz)
• 1 log fresh goat cheese, roughly crumbled
• 500 g (1.1 lb) spinach (fresh or frozen)
• 1 knob butter
• 150 ml (⅔ cup) heavy cream
• 100 ml (⅓ cup + 1 Tbsp) 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; once it has released its water, add a generous pinch of nutmeg.
2. Preheat the oven to 190°C (375°F).
3. In a large bowl, beat the eggs as for an omelet, whisk in the cream and milk, then add the crumbled goat cheese, season with salt and pepper, and add the well-drained spinach.
4. Roll out the dough in a 24 cm (9-inch) tart pan, press the edges firmly, prick it with a fork and blind-bake for about 10 minutes (this step isn’t essential if your oven heats evenly top and bottom, but it’s recommended if it doesn’t heat very well from below. The goal is a crust that is fully baked underneath and not soggy).
5. Pour the spinach mixture over the whole crust and bake for about 40 minutes.
6. Serve with a nice green salad.

Tips and variations

• Which dough should you use? It’s all a matter of taste; it turns out just as well with pie dough as with puff pastry.

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

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

• Variation for goat cheese lovers: you can lay a few very thin slices of hard goat cheese on the crust (before pouring in the spinach mixture); it adds a pleasant extra bit of flavor.

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

For more quiche recipes: