Spinach, Leek and Goat Cheese Quiche With Olive Oil Crust

Spinach, Leek and Goat Cheese Quiche With Olive Oil Crust
Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post

 

This quiche recipe dishes up all the craveable quiche goodness you could want in a more healthful way, thanks to its lightened-up filling, with low-fat milk made creamy and flavorful with fresh goat cheese and a game-changing, melt-in-your-mouth olive oil crust. The crust isn’t just better for you — it’s dead simple, too, thanks to its no-rolling-required, press-in formula.

Make ahead: The finished crust may be made ahead and refrigerated, tightly covered, for up to 3 days or frozen for 3 months. Defrost before using.

 

 

Spinach, Leek and Goat Cheese Quiche With Olive Oil Crust

 
 
Ingredients
For the crust:

2/3 cup (80 grams) whole-wheat pastry flour (or 1/3 cup each all-purpose flour (40 grams) and regular whole-wheat flour (40 grams)
1/2 cup (62 grams) all-purpose flour
1/4 teaspoon kosher salt
1/3 cup (80 milliliters) olive oil, plus 1 teaspoon for brushing
2 tablespoons cold low-fat milk (1 percent)

 

For the filling:

1 tablespoon olive oil
1 large chopped leek, white and light green parts only (about 1 cup)
3 cups (2 ounces/60 grams) loosely packed fresh spinach leaves, coarsely chopped
1/3 cup (20 grams) fresh flat-leaf parsley leaves, chopped
1/2 teaspoon kosher salt, divided
3 ounces (90 grams) soft goat cheese (chevre), at room temperature
1 cup (240 milliliters) low-fat milk (1 percent), divided
3 large eggs
1/4 teaspoon freshly ground black pepper

 

Directions

Make the crust: Position the baking rack in the middle of the oven and preheat to 400 degrees.

In a medium bowl, whisk together the pastry flour, all-purpose flour and salt. In a small bowl or spouted pitcher, pour in the 1/3 cup of olive oil, then whisk in the milk until well integrated. Make a well in the flour mixture, pour in the oil mixture, then combine with a fork until crumbly.

Brush a 9-inch deep-dish pie plate and one side of a 10-inch square piece of foil with the remaining 1 teaspoon oil. Pat the mixture into the bottom and about 3/4 of the way up the sides of the prepared pie plate.

Prick the pie crust in a few spots with a fork. Place the foil (oiled side down) over the crust, top it with pie weights, raw rice or dried beans and bake for 10 minutes. Remove the weights and the foil and bake for an additional 5 minutes, until golden. Let cool completely on a wire rack. If making the filling right away, reduce the oven temperature to 350 degrees.

Make the filling: In a medium skillet over medium heat, heat the oil until shimmering. Add the leeks and cook, stirring, until softened, about 3 minutes. Add the spinach and cook, stirring frequently, until wilted, 1 to 2 minutes. Stir in the parsley and 1/4 teaspoon of the salt, then remove from the heat and let cool completely.

In a large bowl, whisk together the goat cheese and 1/2 cup (120 milliliters) of the milk until completely uniform. Whisk in the remaining milk, along with the eggs, the remaining 1/4 teaspoon of salt and the pepper.

Place the pie dish onto a large, rimmed baking sheet. Distribute the spinach-leek mixture over the bottom of the crust. Pour the filling into the crust and bake 45 to 55 minutes, until just set. Let cool for 5 minutes before slicing and serving.

 

Serves 6

Calories 321; Total Fat 21 g (Sat Fat 5 g); Protein 11 g; Carb 23 g; Fiber 3 g; Cholesterol 101 mg; Sodium 313 mg; Total Sugar 1 g (including 0 g added sugar)

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