Spinach, broccoli and goat cheese quiche

A mix between comfort and healthy food! Such a simple and fast recipe. It can be prepared ahead of time in about 15 minutes, and leftovers store well. We usually serve it with a side salad for brunch, lunch or dinner. It is also a great potluck dish!

INGREDIENTS

• 10 oz frozen spinach

• 10 oz frozen chopped broccoli

• 1/2 cup ricotta

• 3/4 teaspoon salt and pepper

• 5 eggs

• 3/4 cup milk

• 1/2 teaspoon garlic powder

• 1/4 teaspoon nutmeg

• 4 oz soft goat cheese

• 1 pie crust or puff pastry sheet

INSTRUCTIONS

• Thaw your veggies and make sure you remove all excess water.

• Preheat your oven to 400 degrees Fahrenheit.

• Get the pie crust out of the fridge to warm up a little before unrolling it.

• Press it into the bottom of a 9-inch pie plate and use a fork to poke holes in it.

• Pour some baking beads or dry beans on the dough to keep it in shape as it cooks. Without the weights the dough on the base can puff up and the dough on the sides can collapse inward.

• Prebake the pie crust for about 10 minutes.

• In the meantime, in a large bowl mix all the ingredients together.

• Get the pie crust out of the oven and remove the baking beads.

• Pour the mixture over the pie crust.

• Put the dish on a baking sheet and bake for about 30 minutes.

• Let it cool down a bit before serving.

Bon appétit!