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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This isn't like the Dutch Bullevladde, but is inspired by the use of Dutch cheeses. Ingredients:
3 large eggs |
8 ounces heavy cream |
5 ounces gouda cheese, shredded |
5 ounces leerdammer cheese, shredded (may substitute emmenthal) |
3 ounces baby spinach, washed and completely dry |
8 slices bacon, cooked and crumbled |
9 inches deep dish pie shells |
1 pinch nutmeg |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 350°F.
2. Line deep dish glass pie plate with pie shell.
3. Sprinkle Gouda cheese over the bottom.
4. Whisk together room temperature eggs with whipping cream and nutmeg, salt, and pepper.
5. Pour some of the egg mixture over the cheese.
6. Place baby spinach leaves on Gouda,and top with half the Leerdammer.
7. Pour a little more of the egg mixture on the quiche, saving some.
8. Top with bacon and the rest of the cheese, then pour remaining egg mixture over all.
9. Press the ingredients down into the pie plate to get as much of the egg mixture on it as you can.
10. Sprinkle a little more nutmeg, salt, and pepper on top if you wish.
11. Bake at 350F for 30 minutes, then top quiche with foil to prevent excess browning.
12. Bake for 15-20 minutes more or until quiche is set.
13. Allow quiche to rest for 20+ minutes before cutting and serving.
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