Rembrandt Gouda & Spinach Quiche

Nutty, buttery Rembrandt Gouda melts beautifully into a silky egg custard with tender spinach, creating a savory quiche that feels both comforting and refined. Garnish with prosciutto roses or edible flowers.

Ingredients

• 1 pie crust
• 6 eggs
• ½ cup heavy cream
• Salt and pepper, to taste
• 1 wedge A Dutch Masterpiece Rembrandt Gouda, shredded
• 2 (10 oz) boxes frozen spinach, thawed and squeezed dry

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
3. Stir in the shredded Gouda and spinach until evenly combined.
4. Pour the mixture into the pie crust.
5. Bake for 30–35 minutes, until the quiche is set and the top is lightly golden.
6. Decorate with prosciutto roses or edible flowers, if desired, before serving.

From crispy appetizers to bubbling dips and elegant brunch dishes, cheese has a way of turning simple moments into shared memories. With bold Cotija, silky Maasdam, and rich Gouda, these recipes transition seamlessly from lively celebrations to intimate evenings—proving that great cheese makes every occasion special.

(Photo and recipe credit: A Dutch Masterpiece)