This quiche was fantastic. I will say one thing… when you buy the cheese for this you have a lot of choices in the Gouda department. What I would highly recommend is an aged gouda, mine was about 18 months aged (found in Wegmans fancy cheese section) and it has that salty/crunchy texture that just makes the quiche.
What’s also great about this recipe is that it’s very versatile and can triple as a breakfast, lunch OR dinner. I actually prefer it as a dinner served with a side salad of some sort, but it’s totally up to you. This is great for a weeknight because the prep is about 10 minutes and it’s into the oven it goes!
Spinach & Aged Gouda Quiche– slightly adapted from myrecipes.com
Serves: 8-10 (1 slice servings)
Deep dish pie crust (from freezer section of supermarket)
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
3 cups fresh baby spinach
1 cup skim milk
3/4 cup (3 ounces) grated aged Gouda cheese
3/4 teaspoon salt
Dash of ground nutmeg
3 large eggs
- Preheat oven to 350°
- To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.
- Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Note: I cooked it closer to 40 minutes. The quiche may still appear a little liquidy but once it cools it will hold its shape better.