Spinach and Goat Cheese Quiche

With Mother’s Day being yesterday, I had every intention of making this spinach and goat cheese quiche for my Mom to take home to enjoy for breakfast, lunch or dinner.

Sadly, her refrigerator died.

She did enjoy a slice while she was here and the first thing she said after she finished eating was “I want that recipe!”


Ingredients Needed to Make Spinach and Goat Cheese Quiche

  • canned potatoes – yes, I know it’s weird, but they are fully cooked and delicious and substitute the typical pie crust
  • baby spinach (feel free to add more veggies!)
  • eggs
  • milk (I used skim milk, but any milk will do)
  • goat cheese (I am in love with Meredith Dairy Goat Cheese found at Costco – worth every penny!) Click here for a store locator near you.
  • bacon (feel free to use crumbled cooked sausage


  • 4 large eggs
  • 1.5 cups skim milk
  • 2 ounces goat cheese, crumbled
  • 2 cups baby spinach, chopped
  • 2 1/2 cups canned sliced potatoes
  • 3 pieces of cooked bacon, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper


    Preheat the Oven: Preheat your oven to 375°F (190°C).

    Drain the canned sliced potatoes and pat them dry with paper towels. Spray a pie pan with avocado oil spray, and lay the potatoes in a layer to make a potato crust.

    Prepare the Filling: In a mixing bowl, whisk together the eggs, skim milk, garlic powder, paprika, salt and pepper until well combined.

    Assemble the Quiche: Sprinkle the chopped baby spinach over the potatoes. Scatter the crumbled goat cheese and bacon on top.

    Pour the Egg Mixture: Slowly pour the egg and milk mixture over the spinach, potatoes, and goat cheese in the pie crust. Make sure the filling is evenly distributed.

    Bake: Place the quiche in the preheated oven and bake for 30-35 minutes or until the top is golden brown and the center is set. You can test the doneness by inserting a knife into the center – it should come out clean when the quiche is done.

    Cool and Serve: Remove the quiche from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature. Enjoy your spinach and goat cheese quiche!

    Feel free to adjust the seasoning or add other ingredients like sautéed onions or mushrooms for extra flavor!


My mom doesn’t like overly spicy food, so next time I make this for myself, I’ll add a bit of chili flakes. As of the date of this publication, each serving is 5 WW points. Click here for the WW link. NOTE: AS OF MAY 1, 2024 RECIPES ARE NO LONGER ON THE DESKTOP VERSION OF WW, SO YOU NEED TO DOWNLOAD THE APP FOR THE LINK TO WORK.

Did you make this recipe?

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This has a very mild flavor, so next time I’ll add a bit of crushed red pepper to kick it up a bit.  But love that my Momma gave it two thumbs up!  Do you love goat cheese?  Check out my 10 minute goat cheese with gnocchi – so good!


10 minute gnocchi with beef, spinach and goat cheese. This dinner is literally ready in 10 minutes tops. Gnocchi is fully cooked potato dumplings that are not only extremely economical, but also cook in 3 minutes. This recipe makes 1 serving. If you are on WW, this plate is 13 WW points. If you count calories or macros, this plate is 485 calories, 11 fat, 64 carbs, 2.3 fiber and 31 protein. 1 cup potato gnocchi 1.5 ounces 93% lean ground beef 1/2 cup Kroger no sugar added pasta sauce 1/3 cup water from cooked gnocchi 1/2 cup baby spinach 1/2 ounce goat cheese 1/2 teaspoon crushed red pepper 1 teaspoon dried parsley Cook gnocchi according to packaged instructions. In a skillet, cook the beef for 2 minutes. Add the pasta sauce, crushed red pepper and parsley and simmer on low until gnocchi is cooked. Add gnocchi to sauce, add pasta water and spinach and cook for one minute. Plate and add goat cheese over the top. This was so delicious, quick and easy. Follow for my healthy, easy recipes! #gnocchi #quickdinner #easydinnerideas #wwrecipes #recipes #mybizzykitchen @Meredith Dairy

♬ original sound – My Bizzy Kitchen

You may also like this spaghetti and weeknight meatball recipe:


I am a widowed 55 year old trying to figure out my life after losing my husband after a long illness.

Cooking and being in the kitchen feeds my soul!


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