Chorizo, Spinach, and Goat Cheese Quiche


Chorizo, Spinach, and Goat Cheese Quiche

Servings 8 Servings


  • 1 whole 9" unbaked deep dish pie crust, homemade or store-bought
  • 1 tablespoon olive oil
  • ½ sweet onion, finely chopped
  • 4-5 ounces ground chorizo, anything more than 5 ounces will make quiche too strong tasting
  • 2 cups baby spinach, de-stememd
  • ½ teaspoon ground nutmeg
  • cups grated Fontina cheese
  • 2 tablespoons goat cheese
  • 6 large eggs
  • 6 ounces half and half
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • Homemade Pie Crust: (optional)
  • cups all-purpose flour, plus more for rolling
  • 1 teaspoon sea salt
  • ½ cup + 2 tablespoons Crisco shortening
  • ½ cup cold butter, cubed into small pieces
  • 1/3 cup cold water, plus more if needed


  • Preheat oven to 450°F.
  • Place pie crust in 9″ pie plate. Using a fork poke holes all over the bottom and sides of pie crust. Cover pie crust with aluminum foil gently pressed against sides and bottom of pie crust. Bake for 10 minutes until crust is set. Remove foil and bake an additional 5-7 minutes until the crust is light brown in color. Remove and let the crust cool to room temperature. Reduce oven temperature to 350°F.
  • In a sauté pan heat olive oil over medium-high heat. Add onion and sauté until soft and translucent. Add chorizo and cook for 4-5 minutes. Remove pan from heat and transfer chorizo with a slotted spoon to a paper-towel-lined plate. In the same pan (without washing) add the spinach and cook 2-3 minutes or until spinach is slightly wilted. Sprinkle with nutmeg and stir to combine. Set aside until ready to use.
  • Sprinkle ½ of the chorizo mixture, ½ of the Fontina cheese, and ½ of the goat cheese to the baked pie crust. Layer with the remaining chorizo, Fontina, and goat cheese.
  • In a large bowl, whisk eggs, half and half, salt and black pepper, and cooked spinach. Pour egg mixture over the top and transfer to oven. Bake for 40 minutes until set. Cool for 20-30 minutes before slicing. Enjoy!
  • Homemade Pie Crust:
  • Mix the flour and salt together in a large bowl. Add the shortening and the butter. Using a pastry cutter or two forks, cut the butter and shortening into the mixture (until it resembles a pea-sized ball and its ok to have bits of butter).
  • Drizzle the cold water in,1 tablespoon at a time, combine with a rubber spatula or wooden spoon after each addition. Stop adding water when the dough begins to form large clumps.
  • Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Refrigerate for 1 – 3 hours.
  • In a clean workspace, lightly sprinkle flour on the surface and rolling pin. Begin to roll out the chilled pie dough discs starting from the center of the disc and working your way out in all directions, turning the dough with your hands as you go. Proceed with pie instructions.