Spinach & Goat Cheese Quiche With Mixed Greens Recipe

Preheat the oven to 375°F (190°C). Place the 9-inch pie crust in a pie dish and chill while you prepare the filling.

Blind-bake the crust (or bake with weights) for 8-10 minutes until lightly set. Remove and let cool slightly.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Add the minced garlic and cook for 30 seconds more.

Add the chopped spinach to the skillet and cook until wilted and any liquid has evaporated. Remove from heat and let cool slightly.

In a large bowl, whisk together eggs, heavy cream, and half-and-half with salt, pepper, and nutmeg until well combined.

Stir in the crumbled goat cheese and the sautéed spinach-onion mixture into the custard.

Pour the filling into the prebaked crust. Bake in a 375°F (190°C) oven for 35-40 minutes, or until the center is set and the quiche is lightly golden. Let cool for 10 minutes before slicing.

In a large bowl, combine the mixed greens, cherry tomatoes, and sliced cucumber.

In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper until emulsified.

Drizzle the dressing over the greens just before serving and toss lightly. Serve alongside the warm quiche.