Spinach Gouda and Onion Quiche
  • Pastry
  • 1 cup flour
  • ⅓ cup salted butter
  • 4 tbsp cold water
  • Filling
  • 1 tbsp extra virgin olive oil
  • ½ cup sliced ham
  • 1 cup shredded aged Gouda cheese
  • 4 large eggs (I use free range eggs)
  • 2 cups heavy cream
  • ½ cup of red peppers, diced
  • ½ cup of frozen spinach, thawed and drained
  • ½ cup of onions, diced
  • Pinch of nutmeg
  • Kosher salt and cracked black pepper to taste
  1. Preheat the oven to 425*.
  2. Make he pastry first. Mix all the ingredients in a food processor and blend until a firm ball of dough forms. Let chill in the fridge for 30 minutes.
  3. While the pastry dough is in the fridge you can make the mixture for the filling. Saute the onions and peppers in the olive oil until translucent and add to a bowl. In a separate bowl, beat the eggs in a large bowl with whisk for a few seconds. Add in the heavy cream and whisk until well combined. Stir in the onion and pepper mixture ham, cheese, salt, nutmeg, and pepper and mix lightly.
  4. Take out the dough and roll it on a floured board. Press the pastry dough into an 11 inch round pie pan.
  5. Pour the filling into the pan. and bake for 15 minutes in the preheated oven.
  6. Reduce the oven temperature to 300* and bake for 30 minutes longer. Be sure to let stand for 15 minutes before serving so that it cuts easily.
Recipe by The Gardening Cook at https://thegardeningcook.com/spinach-gouda-quiche/