Quiche with cheese and spinach – Vegetarian

A delightful savory pie with a golden, buttery crust, filled with a creamy blend of cheeses and fresh spinach. This vegetarian quiche is perfectly balanced: rich, flavorful, and light enough to enjoy any time of day. Serve it warm or chilled, as a satisfying brunch, a light lunch, or a delicious dinner paired with a crisp salad. Ideal for both everyday meals and special occasions!

Ingredients:

• 1 ready-made pizza dough
• 4 medium tomatoes
• 1 small bag of frozen spinach
• 1 leek
• 1 tablespoon of butter
• 5 eggs
• Salt and pepper
• 150 g white cheese (cow, goat, or sheep – your choice; I used aged goat Telemea)
• 250 g grated mozzarella
• 150–200 g Gorgonzola, cut into small cubes
• 3–4 garlic cloves, sliced
• Salt and pepper to taste

If you’d prefer to make your own dough, you can prepare a simple one using: 500 g flour, 300 ml warm water, 1 teaspoon salt, 2 tablespoons olive oil, and 1 packet of dry yeast.

Mix the flour, salt, and yeast together thoroughly. Gradually add the water and olive oil, mixing until you get a smooth, slightly sticky dough.

Transfer the dough to a bowl, cover it, and let it rise until it doubles in size. Once risen, turn it out onto a floured surface, roll it out with a rolling pin, and use it however you like.

Preparation:

While you prep and slice the ingredients, pre-bake the dough: place it in a lightly buttered and floured tart pan (I used one with a removable bottom), prick the base gently with a fork, and bake it in the oven for 5–10 minutes. The crust shouldn’t cook fully—just enough to start setting and lightly golden.

In the meantime, heat a wok or large pan and sauté the sliced leek in butter until softened. Add the frozen spinach and cook together for about 10–15 minutes, until the spinach is fully thawed and most of the moisture has evaporated. Remove from heat and let the mixture cool slightly.

While it cools, cut the cheeses into medium to large chunks. In a bowl, beat the eggs and mix them into the spinach and leek mixture. Season with salt and pepper, then fold in the cubed Gorgonzola, Telemea, grated mozzarella, and sliced garlic.

Pour the entire filling over the pre-baked crust. (Make sure the crust isn’t overcooked—it should just be slightly golden.) Cut the tomatoes in half and arrange them on top of the quiche for decoration.

Bake for about 30–40 minutes, or until a toothpick inserted in the center comes out clean.

If you try the recipe, let me know how you liked it! 😊

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