Spinach-Gouda-Pecan Quiche

Total Time
1hr
Prep 15 mins
Cook 45 mins

I discovered this contest late at night on Saturday. Not realizing it was January 26th, I printed off the ingredient list to show my young son who aspires to be a chef. He was game until he said, "It's already January 27th, should I try the next contest?" "What?!" I replied, "Today's the 27th?" So anyway, I haven't actually tried this recipe, but I think it sounds good. LOL I did try it during the contest, and I have changed the instructions a little.

Ingredients Nutrition

  • 1 (9 inch) pie shells (I like the kind from the refrigerated section at the grocery store)
  • 5 eggs
  • 1 cup milk
  • 1 (10 ounce) package frozen spinach (thawed)
  • 1 cup gouda cheese, shredded
  • 12 cup pecans, chopped
  • salt & pepper

Directions

  1. Preheat oven to 350°F.
  2. Put the pie crust in the pan and finish off the edges.
  3. Wisk together the eggs and milk and add some salt and pepper.
  4. Squeeze as much liquid as you can out of the spinach.
  5. Mix the spinach, pecans, and gouda into the egg mixture, reserving a little of the gouda to sprinkle on top.
  6. Bake at 350°F for 45 minutes.
Most Helpful

3 5

This was a good basic quiche. I thought it was short on seasonings. Also, best as 'left-overs'. When it was fresh out of the oven, I didn't care for the texture of the cheese. It seemed to feel very waxy in my mouth. But as it cooled, that sensation went away.