Spinach and Goat Cheese Tart

Spinach and Goat Cheese Quiche-1

Yield: 6-8 slices

Time: 90 minutes (including shortcrust pastry)

An elegant choice for a brunch or light lunch.  The tangy, earthy taste of goat cheese combines well with the spinach. The tart is a breeze to make and a winner with a salad.


  • savory shortcrust pastry to fit a 10 inch (25 cm) tart pan with a removable bottom – for ingredients click here
  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, peeled and thinly sliced
  • 1 garlic clove, peeled and thinly sliced
  • 2 cups (115g)  cooked and well-drained spinach leaves, coarsely chopped
  • 2 eggs beaten
  • 1 1/4 cups (300 ml) heavy cream
  • salt and freshly ground pepper
  • dash of nutmeg
  • 1/2 cup (15 g) chopped Italian parsley
  • 3/4 cup (170 g) of soft goat cheese, coarsely crumbled


Prepare the savory shortcrust pastry and let it rest in the fridge for at least 60 minutes.

Preheat oven to 400°F (200°C). Roll out pastry to fit the pie dish. Cut off excessive pastry hanging over the sides. Line it with parchment paper and weigh it down with ceramic pastry weights or beans. Bake it for 20 minutes or until edges start to look light golden. Do not let the edges get dark as they will cook further when the filling is added. When done remove from oven and set aside. Be careful when removing baking weights, they are very hot and can burn your hands.

Spinach and Goat Cheese Quiche-2

While pastry shell is baking, heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onions until they are soft about 10 minutes. Add the garlic and sauté for 1-2 minutes longer. Add drained spinach leaves and cook until almost all moisture is gone.    Set aside to cool.

In a small bowl whisk eggs and cream. Add drained spinach-onion mix, parsley, salt, and pepper.

Reduce oven temperature to 350°F (175°C).

Spread spinach-onion mix over the pre-baked shortcrust pastry. Pour egg-cream mix gently on top making sure it is equally distributed. Crumble the goat cheese and distribute evenly on top. Bake it on the middle shelf for about 20-30 minutes or until the center is slightly puffed. A toothpick inserted in the middle should come out clean when done.  It is best served lukewarm.

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