For a while now I’ve been meaning to post the recipe for this quiche, but life got in the way before I could. But here it is (finally).
What You’ll Need:
- 1 cup of both asiago and gouda cheeses.
- 4 large eggs
- 1 and 1/4 cups of heavy cream
- 1 tsp of nutmeg
- 1 tsp of cayenne pepper
- Approx 1 cup of fresh baby spinach
- 1 Pie Crust
- Salt and Pepper to taste
How You Make it:
Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
In a medium bowl, combine heavy cream, eggs, nutmeg, cayenne, salt and pepper. Whisk together until combined.
Spread the majority of the cheese mixture on the bottom of the pie crust (reserve about 1/4 of the mixture for topping). Top with the spinach, and pour the egg mixture over the entire thing. Top with the remaining cheese mixture.
Bake for 50-55 minutes or until custard is set and the top is golden brown.