Far to often, I find myself at the reduced section in our supermarket and I find something that is far to cheap to pass. This specific shopping trip it was a log of goats cheese, of course then I get home and think “What in the world can I cook with goats cheese”?
Quiche seemed like the logical answer as it is always a great way to use up bits and pieces of veggies and cheese you’ve got floating around in the fridge and recently we’ve had an over abundance of fresh eggs from one of my husbands students, which I wanted to showcase.
This turned out so beautifully creamy and the crust was the most perfect crust I’ve made to date, I knew it was a must share recipe.
The pastry can be made the day before to cut down on prep time.
Goats cheese and Spinach Quiche
Beautifully cream quiche with goats cheese and spinach.
Mix flour and butter on pulse for 10 seconds or until the mix resembles big breadcrumbs.
Set speed to 3 and add 1 tablespoon at a time. I used 3 tablespoons and ended up having to pull the dough together with my hand, it should form a ball and stay together easily. The amount of water will depend on your butter.
Wrap in gladwrap and refrigerate for no less then 30 minutes.
After its been refrigerated roll out between 2 pieces of non stick baking paper, put crust into a greased 20 cm tart/quiche pan. Put one of the baking sheets used to roll over the pastry and fill with pie weights or rice/pasta. Bake for 15 minutes or until very lightly golden.
Add oil and onion and pulse for 4 seconds. Cook 110°C for 3 minutes at speed 1.
Add leek and cook 110°C for 3 minutes at speed 1
Add spinach and cook 110°C for 2 minutes at speed 1. Pour fillings onto a paper towel to soak up the excess water, and rinse bowl with cold water.
Add cream, milk, eggs salt, pepper and rosemary and mix speed 4 for 30 seconds.
To assemble. Sprinkle your grated cheese over your cooked base, top with your onion mixture and then your egg/milk mix. Sprinkle crumbled goats cheese on top and bake for 45 minutes or until quiche is no longer wobbly.
Let it cool for 10 minutes to allow it to set up before serving.
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