Spinach, Potato, and Goat Cheese Quiche

01Method

1. 1

   Sift the flour into a bowl and add a pinch of salt. Cut the cold butter into small pieces and work it into the flour with a knife until the mixture resembles coarse breadcrumbs. Add one egg and quickly bring everything together into a smooth, firm dough. Wrap in plastic wrap and refrigerate for about 30 minutes.

2. 2

   Preheat the oven to 180 °C. Grease the pan with butter and dust with flour. On a lightly floured surface, roll out the rested dough into a round slightly larger than your pan. Drape it over the rolling pin and transfer it to the pan, pressing it up the sides to form a higher edge. Line with parchment paper and fill with dried beans to weigh it down, then blind bake the crust for 10 minutes.

3. 3

   Remove the crust from the oven, lift out the parchment and beans, brush the base with the remaining beaten egg, and let it cool slightly.

4. 4

   Thoroughly wash the spinach and pour boiling water over it. Transfer to a colander and squeeze out as much excess liquid as possible. Whisk the eggs with the cream and season with salt, pepper, and nutmeg.

5. 5

   Slice the potatoes and arrange them in an even layer over the pre-baked crust. Add the spinach and crumble over the goat cheese, then pour the egg and cream mixture over the top. Bake at 180 °C for about 35 minutes, until the quiche is golden and set.

6. 6

   Let the quiche rest for a few minutes before slicing and serving.