Spinach Gouda Pecan Quiche Recipes

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SPINACH AND SMOKED GOUDA CRUSTLESS QUICHE



Spinach and Smoked Gouda Crustless Quiche image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, softened
4 tablespoons freshly grated Parmesan cheese
1 (10-ounce) box frozen spinach, thawed
2 large eggs
2 egg yolks
2 cups half-and-half
4 ounces grated smoked Gouda cheese, about 1 cup
2 tablespoons all-purpose flour
Generous pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
3/4 cup chopped trimmed scallions, white and green, about 8
1 teaspoon paprika

Steps:

  • Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
  • Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
  • Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.

CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA



Chicken and Spinach Quiche with Smoked Gouda image

This hearty egg dish has a tender homemade crust and is packed with shredded chicken, spinach and Gouda.

Provided by Food Network Kitchen

Time 3h

Yield 6-8

Number Of Ingredients 13

1 3/4 cups all-purpose flour, plus more, for dusting
2 tablespoons sugar
1/2 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more, if needed
1/2 cup thinly sliced shallots
1 cup shredded smoked Gouda
1/2 cup shredded cooked chicken
1/2 cup roughly chopped thawed frozen spinach, squeezed dry
1 1/4 cups half-and-half
3 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
  • Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
  • For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
  • Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
  • Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

SPINACH QUICHE WITH COTTAGE CHEESE



Spinach Quiche with Cottage Cheese image

I don't normally like cooked spinach but I fell in love with this at first bite. Sooo good!

Provided by bettina

Categories     Main Dish Recipes     Quiche     Spinach Quiche Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach, thawed
1 bunch green onions, finely chopped (white parts only)
4 eggs, beaten
1 (16 ounce) package cottage cheese
2 cups shredded Cheddar cheese
¼ cup crushed croutons

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
  • Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
  • Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.

Nutrition Facts : Calories 231 calories, Carbohydrate 6.1 g, Cholesterol 131.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 8.4 g, Sodium 478.3 mg, Sugar 1.4 g

GOUDA SPINACH QUICHE



Gouda Spinach Quiche image

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.

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1 medium onion, chopped
1 tablespoon butter
8 cups torn fresh spinach
1 cup shredded Gouda cheese
6 bacon strips, cooked and crumbled
4 large eggs
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • 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°., 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. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 409 calories, Fat 31g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

BRUNCH QUICHE OF SPINACH AND GOUDA



Brunch Quiche of Spinach and Gouda image

Wonderful combinations of flavors!! Gouda, spinach, shallots!!! This quiche is perfect for brunch!!!!

Provided by Charmie777

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 388.4, Fat 27, SaturatedFat 11.2, Cholesterol 167.5, Sodium 708.1, Carbohydrate 21.2, Fiber 2, Sugar 0.8, Protein 15.8

GOUDA SPINACH QUICHE



Gouda Spinach Quiche image

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.

Provided by Allrecipes Member

Time 1h

Yield 6

Number Of Ingredients 10

1 recipe Pastry for a single-crust 9-inch pie
1 medium onion, chopped
1 tablespoon butter
8 cups torn fresh spinach
1 cup shredded Gouda cheese
6 strip (blank)s bacon strips, cooked and crumbled
4 large eggs eggs
2 cups half-and-half cream
½ teaspoon salt
½ teaspoon pepper

Steps:

  • 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 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350 degrees F.
  • 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.
  • Bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 474.2 calories, Carbohydrate 21.3 g, Cholesterol 194.9 mg, Fat 35.1 g, Fiber 2.3 g, Protein 19.2 g, SaturatedFat 15.7 g, Sodium 884.8 mg, Sugar 1.8 g

MUSHROOM-GOUDA QUICHE



Mushroom-Gouda Quiche image

For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
4 large eggs
1 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh shiitake mushrooms (about 4 ounces)
1 cup shredded Gouda or Monterey Jack cheese
1 cup chopped arugula or fresh baby spinach

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into crust., Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 422 calories, Fat 33g fat (18g saturated fat), Cholesterol 207mg cholesterol, Sodium 452mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

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