Dutch Inspired Quiche Recipes

Steps:

• Preheat oven to 350°F.
• Line deep dish glass pie plate with pie shell.
• Sprinkle Gouda cheese over the bottom.
• Whisk together room temperature eggs with whipping cream and nutmeg, salt, and pepper.
• Pour some of the egg mixture over the cheese.
• Place baby spinach leaves on Gouda,and top with half the Leerdammer.
• Pour a little more of the egg mixture on the quiche, saving some.
• Top with bacon and the rest of the cheese, then pour remaining egg mixture over all.
• Press the ingredients down into the pie plate to get as much of the egg mixture on it as you can.
• Sprinkle a little more nutmeg, salt, and pepper on top if you wish.
• Bake at 350F for 30 minutes, then top quiche with foil to prevent excess browning.
• Bake for 15-20 minutes more or until quiche is set.
• Allow quiche to rest for 20+ minutes before cutting and serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
• In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
• Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Steps:

• Preheat the oven to 400 degrees.
• Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
• Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
• Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
• Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
• Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
• Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
• Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.