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Gouda Spinach Quiche Recipe

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.

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6-8 Servings
Prep: 15 min. Bake: 45 min. + standing

Ingredients

Pastry for single-crust pie (9 inches)
1 medium onion, chopped
1 tablespoon butter
8 cups torn fresh spinach
1 cup (4 ounces) 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

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° for 5 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°.
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.
Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 serving equals 409 calories, 31 g fat (15 g saturated fat), 173 mg cholesterol, 588 mg sodium, 19 g carbohydrate, 1 g fiber, 12 g protein.

Gouda Spinach Quiche published in The Best of Country Cooking Annual 2004