As the days grow longer and the world awakens in a symphony of colors, our favorite season has truly blossomed – Spring! This vibrant time of year brings with it not only blooming flowers and abundant sunshine but also an irresistible array of fresh, zesty flavors that naturally find their way to our tables. Yet, for many, Spring heralds the undisputed reign of Brunch, a culinary celebration perfectly complemented by a touch of effervescence and a show-stopping dish. Enter our exquisite Goat Cheese, Spinach, Basil, and Prosciutto Quiche – a savory masterpiece that, when paired with the right bubbly, promises to elevate any Spring gathering into an unforgettable event.
Are you meticulously planning your menu for the eagerly anticipated Easter weekend brunch, or simply seeking inspiring ideas for any leisurely Spring morning? Look no further! We’ve meticulously crafted a pairing that embodies the essence of the season.
This Spring, we proudly collaborated with 90+ Cellars to curate what we believe is the ultimate culinary match for your Easter feast or any joyous Spring brunch occasion. Our featured dish is a truly delicious Goat Cheese, Spinach, Basil, and Prosciutto Quiche, designed to harmonize flawlessly with their special new release: an exceptional Prosecco Rosé. This vibrant sparkling wine is poised to become the highlight of your seasonal celebrations, adding a touch of elegance and zest to every bite of this savory pie.
The Irresistible Allure of Quiche: A Brunch Essential
Let’s be frank: we are unequivocally passionate about a well-executed quiche! If this savory egg tart graces the brunch menu, you can rest assured it will find its way onto our plates. While quiche is a familiar and beloved staple for any brunch enthusiast, there’s always an undeniable excitement in digging into these perfectly baked, custardy delights. A truly remarkable quiche isn’t just incredibly tasty; it also serves as a stunning centerpiece, effortlessly enhancing the presentation of any grand breakfast or brunch spread. Its golden, flaky crust and creamy interior make it a feast for both the eyes and the palate.
What makes quiche even more appealing for busy hosts? This particular recipe is a dream for make-ahead planning. It can be prepared a day or two in advance and conveniently reheated in the oven without compromising its exquisite silky custard texture or its signature crispy, flaky crust. This convenience factor makes it an ideal choice for stress-free entertaining, allowing you to enjoy your guests and the occasion rather than being tethered to the kitchen.
Crafting the Perfect Quiche: Essential Elements for Culinary Excellence
Achieving a truly exceptional quiche might seem daunting, but it’s remarkably attainable once you understand a few critical components. The secret to a restaurant-quality quiche lies in mastering three fundamental elements: the delicate texture of the crust, the luxurious silkiness of the custard, and the harmonious balance of flavors from your chosen fillings. Each element plays a vital role in creating a cohesive and satisfying culinary experience.
The Foundation: Achieving the Ultimate Flaky Quiche Crust
The crust, quite literally, forms the very foundation of your quiche. A perfectly flaky crust is non-negotiable for a superior quiche, providing a delightful contrast to the soft interior. Our recipe delivers a forgiving dough that not only bakes beautifully but also reheats wonderfully, retaining its crispness. While crafting homemade pastry can be a bit time-consuming, much of this involves patient waiting as the crust bakes properly before the filling is added. By adhering to our detailed steps, you’ll encounter no problems. Patience truly is a virtue here; allow your crust the time it needs to develop its full potential, and the rewards will be immense.
The Magic of COLD BUTTER: For that signature flaky texture, the butter you use must be exceptionally cold. We’re not talking rock-hard frozen, but significantly colder than butter simply removed from the fridge for five minutes. The colder the butter, the less it will melt into the flour prematurely, leading to those coveted pockets of steam during baking that create flaky layers. To achieve this, we recommend placing your stick of butter in the freezer for about 10-15 minutes just before you begin measuring your other short-dough ingredients. While the butter is chilling out, you can gather and weigh your all-purpose flour, salt, water, and an egg yolk. Precision, especially with weighing ingredients, contributes greatly to consistency.
Efficiency with a FOOD PROCESSOR: We’ve found that the most straightforward and effective method for preparing the dough is to utilize a food processor. This tool expertly blends the flour, butter, and salt, cutting the butter into small, even pieces without overworking the dough. Once the butter is pulverized with the flour and salt to a coarse meal (resembling small peas or rice grains), transfer the mixture to a clean work surface or a large cutting board. Then, incorporate the egg yolk and water. Begin kneading gently; the dough should come together without being overly dry or excessively sticky. Often, it appears dry at first, but with consistent kneading, it will achieve the perfect consistency without needing additional flour or water. However, if absolutely necessary, you may add a tiny bit more flour or a touch of water, one teaspoon at a time.
Once your dough is thoroughly kneaded, it needs another period of rest and chilling. Wrap it tightly in plastic wrap and refrigerate for at least 20 minutes. This resting period allows the gluten to relax, making the dough easier to roll out. It’s also incredibly convenient as the dough can be refrigerated for a few hours, or even overnight, if your schedule demands it.
Achieving the Ideal Thickness: ROLL OUT DOUGH TO ABOUT ⅛ INCH THICK: While the crust is undeniably crucial, it’s designed to complement the filling, not overpower it. Rolling your dough to an even ⅛-inch thickness ensures a perfect crust-to-filling ratio in your finished quiche. This thin, uniform layer will bake up beautifully crisp without being too dense.
The Professional Touch: USE A 6X2 INCH ROUND PASTRY MOLD: To achieve a truly professional, free-standing quiche that slices and serves elegantly, we highly recommend using round pastry molds, such as THIS ONE. These molds allow for easy removal of the quiche, presenting a clean, impressive pie. While a pastry mold is preferred, if you opt to bake in a standard pie dish or tart pan, consider lining it with parchment paper. This simple trick will still enable you to lift and slice your quiche with greater ease.
The Critical Step: BLIND-BAKE THE CRUST:
Blind-baking is an absolutely essential step that prevents a soggy bottom crust, ensuring your quiche maintains its integrity and delightful texture. This process involves partially baking the crust before adding the liquid custard. To blind-bake, line your prepared crust in the mold with parchment paper and fill it with pie weights or dried beans to weigh it down. Bake the crust at 350°F for 25 minutes. While we often use dry beans, dedicated pie weights are an excellent investment for avid bakers. The crust and custard require different baking temperatures and times; blind-baking ensures the crust is firm and golden before the custard is introduced. Skipping this step risks an underbaked, raw, or disappointingly soggy crust. Do not bypass this crucial stage!
After the initial blind bake, remove the weights and parchment, then return the crust to the oven for another round of baking until it’s a beautiful golden brown. This second bake guarantees that final crisp, flaky texture, even on the very bottom of your quiche. Be patient and follow these steps carefully; the outstanding results will undoubtedly justify your effort.
The Heart of the Quiche: How to Achieve a Smooth and Silky Custard
The custard is, without a doubt, the soul of any quiche. It dictates whether your final creation is a light, flavorful, and texturally perfect marvel, or a heavy, dense disappointment. The precise ratios of milk, heavy cream, and eggs/egg yolks outlined in our recipe are specifically designed to yield a finished product that is wonderfully light, impeccably creamy, and exquisitely delicious. Think of crafting the custard like purchasing a concert ticket: you must follow the instructions precisely to fully enjoy the show. Once the foundational custard is perfect, you can then unleash your creativity by adding garnishes and flavorings that perfectly suit your personal taste preferences.
Flavor Exploration: What Delicious Fillings Should You Put in Your Quiche?
This is where the fun truly begins – the beauty of quiche lies in its incredible versatility! While we are particularly fond of our chosen combination of creamy goat cheese, fresh spinach, aromatic basil, and savory prosciutto, you have complete freedom to customize your quiche. Feel free to add, remove, or substitute ingredients to craft YOUR perfect savory pie. For instance, a traditional (and the original) Quiche Lorraine, featuring crispy bacon, tender leeks, and rich Gruyere cheese, is always a timeless crowd-pleaser and an excellent starting point for inspiration.
However, a crucial piece of advice: do not overfill your quiche! Too much meat, cheese, or any other garnish can overwhelm the delicate custard, preventing it from truly shining. The custard needs space to set properly and develop its signature silky texture. Furthermore, for an even distribution of flavors and a beautiful presentation, we recommend layering your custard and garnishes several times during the filling process. Start with a thin layer of custard, then sprinkle some cheese, followed by a portion of your chosen garnishes. Add another ladle of custard, then repeat the cheese and garnish layers. Continue this process three to four times until your pastry shell is adequately filled. The intention behind this layering technique is to keep the garnishes suspended gracefully within the custard, preventing them from sinking entirely to the bottom crust. While achieving perfect suspension can be a delicate art, try your best, and you’ll be wonderfully rewarded when you slice into your perfectly balanced quiche. And remember, gently add your garnishes – avoid dropping large chunks as if you’re fishing for sharks!
Finally, just before your quiche goes into the oven, season the custard lightly with a touch of salt and, if desired, a dash of pepper. The exact amount of salt will depend heavily on your chosen garnishes. Ingredients like salty bacon, prosciutto, or strong cheeses will naturally contribute significant saltiness, requiring very little, if any, additional salt at this stage. Since tasting raw custard is not advisable (or safe!), experience, culinary intuition, and common sense are your best guides here. We strongly recommend noting down your seasoning choices so you can fine-tune them for future batches. However, quiche is quite forgiving, so major seasoning disasters are highly unlikely.
Baking to Perfection: The Art of Gently Baking Your Quiche
Once assembled, baking your quiche requires, once again, a healthy dose of patience. The oven temperature should be precisely 250°F (approximately 120°C) – no hotter! Resist any temptation to crank up the heat. Your quiche is undergoing a delicate transformation, and it simply requires time to set properly at a low, consistent temperature. This gentle, slow bake is key to achieving that exquisite golden top and a delicate, creamy custard that truly melts in your mouth without becoming rubbery or cracking.
The total baking time can vary, typically ranging from 30 to 50 minutes, largely depending on how full your quiche is and the specifics of your oven. We typically fill our quiches to about 1 ¾ to 2 inches inside the crust, which usually rises about ¼ to ½ inch above the sides of the mold. The most reliable indicator of doneness is what we fondly refer to as “The Jiggle Test.” Gently jiggling the baking pan will provide the best feedback. When perfectly cooked, the very center of your quiche custard will exhibit a barely perceptible, subtle jiggle – it should not be liquidy, but neither should it be completely rigid. Remember, we’re aiming for a delicate set, not rigor mortis!
Seamless Entertaining: The Brilliance of a Make-Ahead Quiche
When planning a breakfast or brunch menu, we consistently advocate for preparing your quiche a day or even two in advance. Thanks to its unique composition and the inherent stability of this particular short-dough recipe, quiche stands out as the ultimate make-ahead dish. It reheats flawlessly, making your morning preparations for brunch entirely stress-free! We cannot overstate the convenience and wisdom of this strategy, as crafting a truly superb quiche, especially one with a homemade crust, naturally takes time and patience.
Effortless Reheating for Perfect Presentation
To reheat your magnificent make-ahead quiche, begin by preheating your oven to 300°F (150°C). Place the entire quiche (still in its mold if preferred, or directly on a parchment-lined baking tray) into the oven for approximately 20 minutes, or until it is thoroughly warmed through to the center. This gentle reheating method ensures the crust remains crisp and the custard retains its creamy texture. Your quiche will remain delicious for up to five days when stored properly in an airtight container in the refrigerator, but for optimal flavor and texture, we recommend enjoying it within the first two to three days. Once warm, carefully slice, pour a celebratory glass of your favorite bubbly, and savor every exquisite bite!
Elevating Brunch: The Perfect Bubbly Pairing
For us, pairing exceptional food with exquisite wines is more than just a preference – it’s our culinary love language! A beautiful sparkling wine offers an unparalleled complement to a rich, savory quiche brunch. The effervescence and bright acidity cut through the richness of the egg and cheese, refreshing the palate with every sip. We find that a sparkling rosé wine, and particularly a crisp Prosecco Rosé, creates an absolutely divine harmony with our savory Goat Cheese, Spinach, Basil, and Prosciutto Quiche. The delicate red fruit notes and vibrant acidity of the Prosecco Rosé beautifully enhance the earthy spinach, tangy goat cheese, aromatic basil, and salty prosciutto, creating a balanced and memorable sensory experience. This pairing is especially delightful for a Spring brunch, mirroring the season’s fresh and lively spirit.
Savor the Season: Enjoy Your Perfect Spring Brunch!
We genuinely hope you relish this delightful Spring wine pairing featuring our homemade Goat Cheese, Spinach, Basil, and Prosciutto Quiche. It’s a dish crafted with care, designed to bring joy and elegance to your table. If you decide to try this recipe, we would absolutely love to hear about your experience! Please leave us a comment below to share your thoughts, or tag us on Instagram @cooking_with_wine so we can see your beautiful creations.
If you’ve enjoyed this recipe and are looking for more culinary inspiration, be sure to explore some of our other popular recipes linked below. Happy cooking!
- Coq au Vin – Classic French Chicken in Red Wine
- Crunchy Chicken with White Wine Lemon Butter Sauce
- Summer Pasta (Pasta D’Estate) – A Taste of Italian Sunshine
- Blood Orange Elderflower Rosé Granita – A Refreshing Dessert
- White Chocolate Raspberry Bundt Cake – A Sweet Indulgence
📖 Recipe: Goat Cheese, Spinach, Basil and Prosciutto Quiche
Goat Cheese, Spinach, Basil and Prosciutto Quiche
Pin Recipe
1 hour
30 minutes
1 hour
2 hours
30 minutes
Breakfast, Brunch
French
8
servings
475
kcal
Ingredients
For the Dough
- 225 g all-purpose flour (about 1¾ cups)
- 113 g unsalted cold butter (1 stick)
- 5 g kosher salt (about 1 tsp)
- 1 large egg yolk
- 50 g water (¼ cup)
For the Custard
- 300 g milk (1 ¼ cups)
- 300 g heavy cream (1 ¼ cups)
- 4 large egg yolks
- 4 whole large eggs
Additions
- 100 g soft goat cheese (about 4 oz)
- 2 cups fresh spinach, wilted and chopped
- 8 large fresh basil leaves, chopped
- 4 slices prosciutto, lightly crisped and thinly sliced
- 1 shallot – finely diced
Instructions
PREPARE THE DOUGH
- Retrieve one stick of unsalted butter from the refrigerator and place it in the freezer for at least 20 minutes before you begin preparing your dough. When adequately chilled, slice the butter into small, tablespoon-sized pieces (approximately 8 pieces per stick). For even smaller pieces, cut the stick in half lengthwise before slicing, yielding about 16 smaller cubes. This ensures the butter remains very cold and incorporates into the flour efficiently.
- In the bowl of a food processor, combine the all-purpose flour, kosher salt, and the cold butter pieces. Pulse the mixture in short bursts until the butter is finely cut into the flour, resembling small rice grains or slightly larger pebbles at most. Be careful not to over-process, as this can warm the butter and develop too much gluten.
- Keep a few tablespoons of extra flour nearby, as humidity can sometimes affect dough consistency. This dough should not be overly dry, but it should also avoid being excessively sticky. Transfer the flour-butter mixture onto a clean work surface, such as a large cutting board or a pastry bench. Create a well in the center and add the egg yolk and water. Use a fork to gently break the yolk and gradually start incorporating a small amount of the surrounding flour mixture at a time.
- Once roughly half of the flour mixture has been incorporated, begin to gently knead the dough by hand until it becomes smooth, cohesive, and all ingredients are fully combined. Avoid over-kneading, as this can make the crust tough. Once finished, divide the dough into two equal portions and shape each into a disc approximately ¾ inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 20 minutes, or up to several hours, to allow the gluten to relax and the butter to firm up again.
- Preheat your oven to 350ºF (175°C).
- When the dough has finished its resting period, retrieve one disc from the refrigerator. On a lightly floured cutting board or clean surface, roll out the dough to an even thickness of about ⅛ inch. You may need to dust your surface and rolling pin with a little extra flour to prevent sticking. We utilize a 6-inch round pastry mold to form the quiche crusts. Lightly butter the inside of the mold or spray it with a nonstick cooking spray. Carefully transfer the rolled dough into the mold, gently pressing it down to cover the bottom and sides, forming a neat crust. Trim any excess dough (there might be a considerable amount if your mold is shallow) to allow you to meticulously crimp or shape the edge of the crust for a beautiful, finished appearance.
- Once the bottom and sides of the crust are perfectly formed within the mold, take your time to create an appealing edge using your fingers or any preferred pastry tool. This step adds a professional and decorative touch. Carefully transfer the crust (still in its mold) to a baking sheet lined with parchment paper, which will facilitate easy handling throughout the baking process.
- “Dock” the dough: using a fork, gently prick holes across the bottom of the crust and a few along the sides. This allows steam to escape during baking, preventing the crust from puffing up unevenly. Line the dough with a piece of parchment paper or plastic wrap, then fill the shell almost completely with pie weights or dried beans. Fold the edges of the parchment/plastic inward over the weights to keep everything contained within the crust.
- Blind bake the crust at 350ºF (175°C) for 25 minutes. Carefully remove the crusts from the oven, then gently remove the beans/pie weights and the lining. Return the crusts to the oven for an additional 20 minutes, or until they achieve a rich golden-brown color and feel crisp. This dough is resilient, and you want to ensure it is thoroughly baked, not left raw or pale.
Make the Custard
- While your quiche crusts are completing their bake, begin preparing the silky custard. In a large mixing bowl, combine all the specified ingredients for the custard (milk, heavy cream, egg yolks, and whole eggs). Whisk them thoroughly until well-combined and smooth. Add a generous pinch (approximately ½ teaspoon, or to taste) of kosher salt and a dash of freshly ground black pepper for seasoning. For an extra smooth custard, you may pass the mixture through a fine-mesh sieve to remove any chalazae or small lumps.
- Once the crusts are fully baked and removed from the oven, allow them to cool slightly. Using a pastry brush, lightly coat the bottom and inner sides of the crusts with a small amount of your prepared custard. This seals any remaining small holes and helps prevent the custard from seeping through. Return the crusts to the oven for just 3 minutes to set this custard seal. Remove them and allow them to cool completely while you meticulously prepare your desired additions. Meanwhile, reduce your oven temperature to 275ºF (135°C) and place the custard mixture in the refrigerator to keep it cool.
FOR THE ADDITIONS
- It is crucial to keep all your prepared ingredients separate at this stage. This allows you to add them in precise proportions, ensuring an even distribution and visual appeal within your quiche.
- For the fresh spinach: heat a skillet over medium heat and add approximately 2 teaspoons of a neutral cooking oil. Once the oil is hot, add the spinach. Quickly toss, flip, and stir the spinach for about 20-30 seconds, just until it is wilted. Immediately remove the wilted spinach to a plate lined with paper towels to drain off any excess oil and moisture. Once cooled slightly, chop the spinach into small, manageable pieces.
- Using the same pan (no need to clean it), add the prosciutto slices. Cook them for about 15-20 seconds per side, just long enough for the fat to turn from bright white to opaque and for the prosciutto to become lightly crisped. Remove and thinly slice or chop the prosciutto into small pieces.
- Finally, finely chop the fresh basil leaves and shallots. Crumble the soft goat cheese into small, even pieces.
FOR THE ASSEMBLY AND FINAL BAKE
- Once your quiche shells are completely cool, and while they are still nestled within their pastry rings on the baking sheet, you can proceed with the assembly. Begin by adding a small ladle-full of the chilled custard to the bottom of each of the two crusts. Then, artfully arrange a portion of each of your prepared additions (goat cheese, spinach, basil, prosciutto, shallots) over the custard. The gentler and more deliberate you are during this layering process, the better your chances of preventing the additions from sinking entirely to the bottom of the custard during baking. Continue this layering process – alternating custard and additions – until each quiche is filled to your desired level, typically leaving a small space from the top edge.
- Carefully transfer the filled quiches into your preheated 275ºF (135°C) oven. Begin checking for doneness after 40 minutes, and then at 5-minute intervals thereafter. Baking times can vary significantly based on your oven’s calibration and how full your quiches are. The most reliable test for doneness is the “jiggle test”: gently jiggle the pan on which the quiches are baking. A perfectly cooked quiche will have a center that is barely wobbly but not liquidy; it should still possess a slight, delicate jiggle. Avoid over-baking, which can lead to a dense, cracked custard.
- Once the quiche is perfectly set, remove it from the oven. Allow it to cool completely before carefully slicing and serving. For ultimate convenience, you can also place the cooled quiche (still in its mold if applicable) in an airtight container and refrigerate it overnight. Follow the reheating instructions provided for serving the following day, ensuring a delicious and stress-free brunch.
Nutrition
Carbohydrates: 26g
Protein: 13g
Fat: 36g
Saturated Fat: 21g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 10g
Trans Fat: 0.5g
Cholesterol: 289mg
Sodium: 384mg
Potassium: 233mg
Fiber: 1g
Sugar: 4g
Vitamin A: 2101IU
Vitamin C: 3mg
Calcium: 133mg
Iron: 3mg
brunch, breakfast, eggs, savory pie, make-ahead, entertaining
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