Spinach and Green Onion Gouda Quiche April 4, 2011Posted by Angela @ Making Food for Friends in breakfast, dinner, vegetarian.
Tags: cooking, gouda, quiche, recipe
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I made a quiche last night that was really, really good, but forgot to take a picture of it! I usually make a variation of this quiche; this was my first time using gouda and it turned out so nice and creamy. I had to bake it longer than I had thought I would, and you definitely need to let it set about 5 minutes after it comes out of the oven to contain the creaminess. It’s super delicious. The recipe comes from Cooking Light, and has been blogged about on one of my go-to food blogs, Culinary in the Desert. Head over there for a photo and write up! I highly recommend this for a nice brunch meal or a breakfast-for-dinner night. I made some oven-roasted potatoes to go alongside it.
Spinach and Green Onion Gouda Quiche
1 pie crust (homemade or store-bought)
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
1 garlic clove, minced
3 cups fresh baby spinach, chopped
1 cup milk
3 large eggs
4 ounces (about 1 cup) shredded smoked Gouda cheese (or a little more!)
3/4 teaspoon salt
Ground black pepper
1 tbsp dried basil
Pinch fresh grated nutmeg
1/4 cup shredded parmesan for the top of the quiche
Prepare your filling by heating the olive oil in a large saute pan. Cook the green onions for a few minutes over medium, until slightly wilted. Add in the minced garlic and spinach, and continue to cook until the spinach is also slightly wilted.
In a medium mixing bowl, whisk together the milk and eggs, then add the cheese, salt & pepper, basil, and nutmeg. Stir well, and then stir in the spinach mixture. Pour the mixture into the prepared pie crust. Top with some shredded parmesan cheese.
Bake at 350 degrees for at least 35 minutes. I had to bake mine longer than that—about 45-50 minutes. Insert a clean knife into the middle to test to see if it’s done—if the filling looks too runny or milky, let it cook a little longer.
Remove from oven and let it set for about 5 minutes before cutting into it.