Spinach & Aged Gouda Quiche

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


  1. Preheat oven to 350°
  2. 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.
  3. 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.

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