Gouda Spinach Quiche Recipe

5 1 1
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Gouda Spinach Quiche Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
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 Jones Dairy Farm Dry-Aged 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.
Originally published as Gouda Spinach Quiche in The Best of Country Cooking Annual 2004

Nutritional Facts

1 each: 409 calories, 31g fat (15g saturated fat), 173mg cholesterol, 588mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 12g protein.

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 4 eggs
  • 2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  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° for 5 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°.
  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° 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.
Originally published as Gouda Spinach Quiche in The Best of Country Cooking Annual 2004

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MY REVIEW
CWOCN User ID: 4346648 158152
Reviewed Nov. 17, 2013

"This may be my all-time favorite quiche. We did eliminate the bacon, add 1/2 cup mozarella cheese and 3/4 cup chopped baby portabellas. Cooking time was closer to an hour. My noncommental husband said, "This is delicious!""

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