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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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:
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.
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