Brunch Quiche of Spinach and Gouda
Elevate your next brunch gathering with this irresistible Brunch Quiche of Spinach and Gouda, a savory masterpiece that blends creamy comfort with gourmet flair. Featuring a flaky, buttery pie crust filled with tender sautéed spinach, sweet shallots, and rich, nutty shredded Gouda cheese, this quiche is perfectly balanced by a velvety custard of eggs, heavy cream, and a hint of nutmeg. With just 15 minutes of prep time, this elegant dish effortlessly comes together, baking to golden perfection in under an hour. Whether served warm or at room temperature, this crowd-pleasing quiche makes an ideal centerpiece for brunch parties, holiday breakfasts, or even light dinners. Pair it with a fresh side salad or a glass of bubbly for a truly memorable meal.
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Recipe Information
Ingredients
- 1 piece Frozen pie crust (9-inch, premade)
- 4 cups Fresh spinach
- 1 tablespoon Unsalted butter
- 1 piece Shallot, finely chopped
- 4 pieces Large eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1.5 cups Gouda cheese, shredded
Instructions
Preheat your oven to 375°F (190°C). If using a frozen pie crust, allow it to thaw according to package instructions.
In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until softened.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted, about 3-4 minutes. Remove the skillet from heat and set the spinach mixture aside to cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, whole milk, ground nutmeg, salt, and ground black pepper until well combined.
Place the pie crust on a baking sheet. Evenly spread the cooled spinach and shallot mixture over the bottom of the crust.
Sprinkle the shredded Gouda cheese over the spinach layer.
Pour the egg mixture over the spinach and cheese, making sure it fills the crust evenly.
Carefully transfer the baking sheet with the quiche to the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing.
Serve warm or at room temperature. Enjoy your Brunch Quiche of Spinach and Gouda!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 265 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
