Spinach, Gruyere and Gouda Quiche

There are two types of quiche lovers...loaded with veggies and loaded with eggs.  I'm a veggie girl!  I love my quiches to have 3/4 more veggies then eggs.  I do like the creaminess of an eggy quiche but i'm definitely partial to the fresh taste of a loaded veggie quiche.  I love how each bite is a mouthwatering vegetable delight!!

It's difficult to achieve a nice wavy crust along the edge of the quiche.  If you haven't gotten the latest issue (July) of Cooking Light Magazine, you should!  Not only am I their reader feature (Pg. 130! Yippee!) but they have a great pie crust tutorial!  Once you lay the prepared pie crust into the greased pie pan gently press the crust against the pan.  Fold under overhanging edges of dough.  With the left thumb and the right thumb and index finger carefully make little triangles into the crust.  Repeat this until the whole pie edge has a pretty edge.

Quiches are so easy and fast to whip up.  Usually you already have all the ingredients in your fridge and pantry.  As long as you have eggs, cheese, flour, butter and veggies, you're all set to go! It's so easy to create your own signature quiche.  Almost everything tastes incredible in an eggy pie! I just melt for a yummy spinach quiche.  I usually pair my spinach quiches with either gouda, gruyere or fontina cheeses.  All are very mild and compliment each other wonderfully.

Spinach, Gruyere and Gouda Quiche
Recipe Adapted from Epicurean Mom

Servings: 6-8

For Crust:
I use Martha Stewart's Pate Brisee, minus the sugar.  I prepare the whole recipe place half in the freezer and use the other.  I roll the crust into a 10-inch circle and place into a prepared pie pan, fork it, and place in the oven to par-bake for about 15 minutes.

For Filling:

6 eggs (for a lighter dish use 3 egg whites and 3 whole eggs.)
1 cup 2% milk
1 cup gouda cheese, grated
3/4 cup gruyere cheese, grated
20 ounces frozen cut spinach, thawed and drained ( I tend to go heavy on the veggies, but if you like a cheesier quiche then cut down on the spinach.)
1 large shallot, minced
1 1/2 teaspoons salt
1/4 teaspoon black pepper


Preheat oven to 350 degrees.  Set aside the prepared crust.

Beat the eggs and gradually add the milk.  Mix in the next 4 ingredients until well incorporated.  Add the salt and pepper, to your taste, and pour into prepared crust.

Bake for 35-45 minutes, until the crust is a golden brown and the center is set.  Cool 10 minutes before serving.

Easy and delicious!


  1. Congrats on being the featured reader! Well done. No surprise with fabulous recipes like this. I'm a cheesy girl when it comes to quiche :)

  2. So cool!! I was just reading my Cooking Light issue! These quiche looks great!


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