Spinach and Goat Cheese Upside Down Quiche
This filling is a basic vegetable custard recipe. Feel free to substitute any greens, such as chard or kale, and your choice of herbs. The crust is a winner with rustic olive oil and whole wheat flavors, and just enough saltiness to keep you wanting another bite, and another. Makes one 10-inch quiche.
Servings: 8 servings.
- 2 tablespoons extra virgin olive oil
- 1 medium onion , chopped, about ¾ cup
- 1 garlic clove , minced or ¾ cup chopped garlic scapes (see note)
- 2 tablespoons finely chopped parsley leaves
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 8 ounces spinach , stems removed, and leaves torn into 2-inch pieces
- 1/8 teaspoon plus ¼ teaspoon fine sea salt
- Freshly ground black pepper
- 5 ounces goat cheese
- 4 eggs
- 2 cups milk or cream (see note)
- Pinch cayenne pepper
- 1 ½ cups whole wheat flour (6 ounces)
- ¾ teaspoon fine sea salt
- 6 tablespoons extra virgin olive oil
- 3 tablespoons cold water
Make the whole wheat crust:
Stir the flour and salt together in a bowl.
In another bowl, whisk the oil and water until it is thick and creamy. Pour over the flour, all at once. Mix with your fingers until blended, and then form into a flattened ball. Cover and set aside while you make the filling.
Make the filling:
Heat the olive oil in a large skillet. Add the onions and garlic, or garlic scapes, if using, and cook a few minutes, until the onion is translucent. If you are using fresh garlic, let the onion cook several minutes before stirring in the garlic. Stir in the chopped herbs. (see note)
Add as much of the spinach as the skillet will hold, stir a minute until it wilts and then add the rest, stirring until all the spinach has wilted. Season with the 1/8 teaspoon of salt and lots of freshly ground black pepper.
Preheat the oven to 375°F. Lightly oil a 10-inch quiche mold.
Distribute the spinach mixture over the bottom of the mold. Sprinkle with about half the cheese.
Whisk the eggs in a bowl. Whisk in the other half of the cheese. Stir in the milk and the remaining ¼ teaspoon of salt and the cayenne.
Pour over the spinach and cheese.
Roll the whole wheat dough between 2 sheets of parchment or waxed paper to about 1/8-inch thick. Gently remove the top paper. Cut into rough wedges. Arrange on top of custard.
Bake 35 to 45 minutes, until the custard is set and beginning to show brown color on top.
Let the custard rest 5 minutes. Serve warm. This quiche is also delicious at room temperature or cold.
- If it is early season, and they are available, use garlic scapes.
- Use fresh herbs of your choice--from your garden, or herbs you find in your CSA box or at the Farmer’s Market.
- You can use dairy milk or dairy-free milk. Half and half cream or heavy cream will make this upside-down quiche seriously rich.
Calories: 328kcal | Carbohydrates: 21g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 400mg | Potassium: 375mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3060IU | Vitamin C: 9.1mg | Calcium: 145mg | Iron: 2.4mg