Brunch Quiche of Spinach and Gouda
photo by FLKeysJen
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 (9 inch) pie crusts, unbaked
- 1⁄3 cup shallot, chopped
- 1 tablespoon butter
- 8 cups fresh spinach
- 4 ounces gouda cheese, shredded
- 6 pieces bacon
- 4 eggs
- 2 cups milk (or half and half)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Preheat oven to 450º.
- Prepare a 9-inch pie plate with the pie crust (deep dish pan is best). Trim and crimp edges.
- Line pie crust with a double thickness of heavy-duty foil. Weight down with dry beans or pie weights, if desired. Bake at 450° for 5 minutes.
- Remove foil and weights and bake 5 minutes longer. Set aside and reduce oven to 350°.
- In a medium skillet, saute the shallots in butter until soft.
- Chop or tear the spinach and add to shallots. Stir and then remove from the heat.
- Sprinkle gouda and bacon into crust, then add the spinach mixture.
- In a bowl, beat eggs and then add the milk, salt and pepper; mix well.
- Pour over spinach in pie crust.
- Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
- Let rest for about 10 minutes before slicing.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Unfortunately I missed the part about turning the oven down by 100 degrees so needless to say my quiche was VERY overdone and just shy of burnt. It was somewhat edible and I would imagine if I had followed the chef's directions it would have been very good. I used half skim milk and half 1/2 and 1/2. I will try this in the future correcting my above mistake
-
Excellent tasting dish. My problem was putting this together. Followed directions exactly as stated. Used a deep dish frozen pie shell. Problem was, there was almost a cup of liquid too much that would not fit . Additionally I think there was too much spinach for the dish. Next time I make this, and I will, I'm only going to use 6-7 cups spinach, 3 eggs and 1.5 cups milk. This recipe has the makins of a great dish, it just needs more tweeking (if that is a word?)
RECIPE SUBMITTED BY
Charmie777
United States