Smoked Gouda Quiche

The only word for this quiche is YUM! My mom and my aunt came down to visit me for the Jazzfest in Milwaukee, and so we had a lovely brunch together, complete with White Strawberry Peach Sangria and scones, when they got down here before our amazing fun time began. I've made this quiche without a crust before, and in fact that's the way I found the original recipe and it is delicious, but I wanted to change things up a bit and go with the more traditional route of a crusted quiche. This recipe is very flexible, I originally found this recipe with only onions and spinach, and well we can't have that! So I added some peppers and tomatoes and I changed the cheese, from Munster to smoked Gouda-you know what they say "God is grated, God is Gouda, Bless Wisconsin for cheese fooda." This time I also wanted to add a bit of crunch with bacon, but I've done it before without and the smoked cheese gives it a meaty flavor without needing meat. So feel free to change it up a bit and make it your own!


Smoked Gouda Quiche
Ingredients
1 unbaked pie crust
1 tablespoon vegetable oil
1 onion, finely chopped
1 tomato, chopped
1 small red pepper, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded smoked Gouda or cheddar cheese
2 slices of cooked bacon
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions
1. Preheat oven to 350 degrees F Lightly grease a 9 inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions, tomato, red pepper, and cook, stirring occasionally, until vegetables are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, bacon, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan over crust.

4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.