This dish is the perfect substitute for a typical potluck breakfast bake. The best part is, it's delicious for breakfast, lunch or dinner.
The decadent creamy goat cheese is balanced by a healthy dose of spinach.
Crust-wise, I like to use refrigerated, but if you're feeling in the dough-making mood, by all means, go for it. Make enough dough for a 9-inch deep dish pie pan and be sure to parbake the crust 8-10 minutes so your hard work doesn't wind up pale and soggy.
1 refrigerated pie crust (9-inch)
10 ounces fresh baby spinach
6 large eggs
1-1/4 cups heavy cream
1 cup mozzarella cheese
1/8 teaspoon freshly ground nutmeg
4 ounces goat cheese
1 teaspoon freshly ground pepper
1/2 teaspoon freshly ground sea salt
3/4 teaspoon paprika
1 garlic clove (mashed and finely chopped)
1 tablespoon butter
1 tablespoon extra virgin olive oil
Preheat oven to 400 degrees.
Place refrigerated pie crust (in package) on kitchen counter to thaw for 5-7 minutes. Transfer pie crust to ungreased pie pan. Then, using a fork, prick bottom and sides of pie crust. Bake 10 minutes or until lightly golden. Remove pie crust from oven and reset heat to 325 degrees.
In a small saute pan, heat butter and olive oil over medium-low heat. Saute spinach until slightly wilted, only about 5 minutes.
Whisk eggs in a large mixing bowl. Then, whisk in remaining ingredients except goat cheese and spinach.
Stir spinach and goat cheese into egg mixture.
Pour into baked and cooled pie shell.
Bake at 325 degrees for 55-60 minutes or until quiche is set and lightly golden brown. Place foil around edges if crust begins to darken too much while baking.
Serve warm with fresh fruit for breakfast. Enjoy quiche with salad or soup for lunch or dinner.