Spring Onion + Goat Cheese Quiche

Mother's Day is just around the corner and this Spring Onion + Goat Cheese Quiche is the perfect way to celebrate. We've been getting in tons of local eggs lately from Kindred Family Farm in Kooskia, ID and their bright yellowy-orange yolks are lovely paired with the green onions in this dish.

You can always pour the egg mixture into a pre-made quiche crust, but this cream cheese crust—our Co-op's special recipe—is simple and delicious, we suggest giving it a go. Do it for mom.


For the crust (makes 2):
1 ½ cups all-purpose flour
1 stick unsalted butter, softened
4 ounces cream cheese, softened
¼ teaspoon salt

Whisk flour and salt in the bowl of stand mixer. Add butter and cream cheese and mix until well combined. You should no longer be able to see butter or cream cheese pieces.

Turn dough out onto a floured surface and separate into two balls. Wrap in plastic wrap and place in the refrigerator for at least 30-40 minutes.

Remove crust from fridge and place on a flour surface. Roll out in a 10-inch circle. Place in the bottom of a pie plate, trimming edges evenly. Pinch edges up above the rim of the plate. Place crust in refrigerator while you prepare the filling.

For the filling:
1 tablespoon butter
2 cups fresh spinach
¼ cup sliced shallots
¼ cup green onions
4 ounces goat cheese
1 teaspoon salt
½ teaspoon pepper
5 eggs
1 cup half-and-half

Preheat oven to 350°. In a skillet over medium-low heat, melt the butter. Add shallots and cook until softened, about 2 minutes. Add spinach to the skillet and cook until wilted. Remove from heat and set aside.

In a large mixing bowl whisk together eggs, half-and-half, salt and pepper.

Remove crust from fridge and place spinach mixture in the bottom. Pour egg mixture over the top. Sprinkle goat cheese and green onions over the top. Bake for 45-50 minutes or until eggs are just set and crust is golden brown. Let stand for 10 minutes before serving.