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Gouda Spinach Quiche

SUBMITTED BY: Mary Rose Mattingly      PHOTO BY: Danya

"My husband and I have run a dairy for over 3 years and began making cheese 5 years ago. Gouda's distinctive, buttery taste is sensational in this quiche."
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • Pastry for a single-crust 9-inch pie
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 8 cups torn fresh spinach
  • 1 cup shredded Gouda cheese
  • 6 bacon strips, cooked and crumbled
  • 4 eggs
  • 2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

DIRECTIONS

  1. Line a deep-dish 9-in. pie plate with pastry. Trim and flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350 degrees F.
  2. In a skillet, saute the onion in butter until tender. Stir in spinach. Remove from the heat. Sprinkle cheese and bacon into crust; top with spinach mixture. In a bowl, beat eggs. Add the cream, salt and pepper; mix well. Carefully pour into crust.
  3. Bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by POPPASQUASH
Made this recipe for today's New Year's Day breakfast. Didn't have Gouda, so I used Asiago. Made a savory cracker crumb from the leftover boxes of crackers from last night's New Year's eve bash! (Easy and GOOD! Spread softened butter on sides and bottom of pie plate. Crush up crackers, season to taste. Press crumbs into butter on sides and bottom of dish - so simple!) Sauteed a bit of garlic with the onions, and seasoned with various herbs - recipe as-is would have been to bland for our tastes. Used 8 cups of fresh baby spinach, wilted in the sautee pan on top of the onions and garlic. Next time will snip the spinach into smaller pieces before cooking, as the larger pieces were difficult to cut when serving/eating the quiche. Cut the fat a bit by using 1/2 cup half-and-half, and 1/2 cup lowfat milk, with great results. All in all, this is a good base recipe to use with your own creative additions. I will add baby shrimp and marinated artichokes to the mix next time!

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2008 by jennifer farmer
this will make your mouth water! unbelievable! out of this world! i make two of thease at a time, and they are all eaten up by the end of the night! redneck men do eat quiche!

1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by t_jones
Wow! This quiche was great! I omitted the butter and bacon and used mushrooms as others suggested . Used shallots instead of onion, added garlic and doubled the gouda which really made the flavor come out. What an amazing quiche though...the best I have made yet. Thank you.

1 user found this review helpful


 
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