Nachos w/ Spinach & Gouda Quiche
These Spinach Quiche Nachos consist of eggs, cream cheese, Dijon mustard, spinach, garlic, cherry tomatoes, gouda, queso fresco, and cheddar cheese.
Equipment
- Sheet Pan
- Oven
Ingredients
Miniature Quiche
- 1½ c. vanilla wafers (200 g.)
- 6 tbsp. butter (preferably unsalted)
- 1/4 c. sugar granulated
- 6 eggs
- 1½ c. cream cheese (or Greek yogurt or milk)
- 1½ tsp. Dijon mustard
- dash salt
- dash pepper
- 2 c. spinach
- 3 cloves garlic
- 8 oz. cherry tomatoes or grape tomatoes, halved
- 8 oz. gouda divided 4 oz. + 4 oz.
Avocado Dip
- 6 avocados ripe
- 6 cloves garlic optional
- 2 jalapeños
- 6 limes juiced
- 1 ½ c. Greek Yogurt
- 2 c. pecans
- 1/4 c. olive oil
- dash salt
- dash pepper
Nachos
- 1/4 c. quiche
- ~2 handfuls tortilla chips
- 1/2 c. cheddar cheese grated
- 1/4 c. queso fresco crumbled
- 1/4 c. spinach dip
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- 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.