What to bring if invited to a High Holy Days Breakfast? Or Shabbat lunch?
This goat cheese and spinach quiche with herb butter crust is just the thing. It’s also perfect for a Shabbat lunch, Sunday picnic or High Holy Days breakfast. It is easy to make, easy to transport, and can be varied to use seasonal ingredients. You can add any combination of fresh herbs that you like in the crust: sage, tarragon, mint or even cilantro. Get creative and enjoy.
For the crust:
- 2 cups unbleached all-purpose flour
- 1 tsp salt
- 1/4 tsp sugar
- 6 ounces chilled butter
- 4 Tbsp chilled vegetable shortening
- a scant half cup ice water, or more as needed
- 1 Tbsp chopped fresh rosemary
- 1/2 Tbsp chopped fresh thyme
- 1/2 Tbsp chopped fresh oregano
- 1 Tbsp chopped fresh parsley
For the filling:
- 3 eggs
- 1 1/2 cups whipping cream
- 3 oz goat cheese, crumbled into pieces
- 2 shallots, minced
- 1 garlic clove, minced
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 1/4 cups blanched spinach, water squeezed out
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp fresh nutmeg
Special equipment: springform pan
In a food processor fitted with a blade, add all crust ingredients except for water. Pulse a few times to mix. Begin adding water just until a ball of dough begins to form. Do not over-pulse.
Remove dough and work on a lightly floured surface until you can shape the dough into a flat disk. Wrap in plastic and place in fridge for 1-2 hours or overnight.
Preheat oven to 400 degrees.
Roll out crust on a lightly floured surface until 1/4 inch thick. Carefully roll the crust onto your rolling pin and lay on top of spring form pan. Gently push the crust into the pan using tips of fingers and thumbs. Prick the bottom of the crust with a fork all over, You can get fancy with the edges of the crust, or just leave for a rustic look. Bake for 7-9 minutes. Remove from oven and let cool slightly.
Reduce oven temperature to 375 degrees.
Whisk together eggs, cream, goat cheese, salt, pepper and nutmeg.
Heat a pan over medium heat and add butter and olive oil. Saute the shallots and garlic for just 2 minutes or until translucent. Add the spinach and stir for several minutes to remove any excess water. Remove from heat and allow to cool for 5 minutes.
Add spinach and shallot mixture to the egg mixture. Pour into prepared quiche crust.
Bake for 25-30 minutes. Serve warm or room temperature.