Ingredients
1 store bought pie crust in pan
1 cup 2% milk
5 eggs
1 10-ounce package frozen chopped spinach, thawed drained
1 shallot, chopped into small dice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 7oz round of Le Chevrot goat cheese, rind removed
Preparation
Preheat oven to 425°F. Place milk, eggs, spinach, shallot, salt and pepper in bowl. Puree with a hand blender for a few seconds, just until mixed and pureed. Using the large holes on a box or sheet grater, grate the cheese. (Le Chevrot is a harder goat cheese; you will be able to grate it without it crumbling). Mix until combined with a spoon. Pour mixture into crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 15-20 minutes before serving. This quiche tastes best slightly warm (a little over room temperature) as the flavours come put much better.
