I've been playing around with a miniature cheesecake pan. I ended up with Miniature Quiche w/ Spinach & Gouda, which ended up being a cross between a miniature cheesecake and a quiche. It was a little sweet for my liking and I'd recommend maybe not going quite so far into the savory realm. But you know what makes absolutely anything and everything better? Tortilla chips and cheese. Adding in some Avocado Dip and some hot sauce also helps pull this dish from something that's a little bit too sweet to more of the savory side. Creating a balance between those two things can be a little bit tricky. Although it's also a very individual experience! So, feel free to mix and match your own favorite ingredients or what you have lying around. Nachos are a great recipe to make your own. The sky, and your pantry, is the limit. Hence the Quiche Nachos with spinach and gouda. Plus, some extra cheddar cheese and queso fresco, for good measure.
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Variations of Spinach Quiche Nachos
I'm no stranger to turning absolutely anything and everything into nachos. I'll take whatever leftovers I have in the refrigerator, whether it be curry or sweet potatoes and quinoa, and break out a baking tray. It only takes a couple of minutes to sprinkle everything on chips, grate cheese, and plop everything in the oven. I like to add sour cream, Greek yogurt, or Avocado Dip on top. But really, you can mix and match your own favorite ingredients or whatever you have on hand.
This Miniature Quiche w/ Spinach & Gouda recipe requires a food processor, miniature cheesecake pan w/ removeable base, and an oven. It takes about an hour to toss together. You can also mix and match any number of leftovers.
I also topped this burrito with Potluck Avocado Dip w/ Pecans & Jalapeños.This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Nachos
Preheat oven to 350 degrees Fahrenheit.
Meanwhile, lay out tortilla chips across a baking sheet.
Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!
Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
Spread toppings evenly across the tortilla chips.
This acts largely like refried beans would in a typical nacho recipe. You can either spread across each of the chips or just drop little dollops across the chips.
Sprinkle with cheese.
Bake for 15 minutes, or until the cheese melts and the chips begin to toast.
Serve
Once the nachos are done cooking, remove from the oven and top with avocado dip, and a dash of salt and pepper.
Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.
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