As I have mentioned before, I love eating breakfast for dinner. Unfortunately my husband doesn’t feel the same way – so any time I can sneak in a breakfast for dinner, I am there. There is one exception to that rule though, and that is quiche…unfortunately the amount of cream or half-n-half involved is enough for me to save it only for special occasions.
Making a quiche with milk instead of cream has always been a challenge for me. Most of the time, the eggs just don’t set enough, and I end up with a soupy mess. Although, that never stops me from trying again. I saw this recipe in Cooking Light, and I really didn’t think it would set correctly – but I was wrong. This quiche came out beautifully – and the flavors were delicious. I especially loved the smokey flavor in the gouda cheese. The crust was flakey and not soggy at all. I will definitely be making this one again.
- 6 tablespoons butter, softened
- 2 tablespoons 1% low-fat milk
- 1/4 teaspoon salt
- 1 large egg yolk
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 1 tablespoon extra-virgin olive oil
- 1/2 cup thinly sliced green onions
- 3 cups fresh baby spinach
- 1 cup 1% low-fat milk
- 3/4 cup (3 ounces) grated smoked Gouda cheese
- 3/4 teaspoon salt
- Dash of grated nutmeg
- 3 large eggs
To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.
Preheat oven to 350°.
Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.
To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.
Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges.
For a printer-friendly version of this recipe, please click here: Spinach Quiche
6 thoughts on “Spinach, Green Onion, and Smoked Gouda Quiche”
This quiche is right up my alley! I always hesitate to get them because of how un-healthy they usually are. Thanks for posting one that you can enjoy without the guilt!!
Your quiche looks perfect! Just looking at that photo is making me hungry.
This looks so appealing! Is there any reason it can’t be made frittata-style, without a crust? Just asking.
Are you kidding me? Smoked gouda makes ME melt! This looks amazing, definitely trying this, maybe even for dinner…..
Sooo delicious! I’ve never made quiche before, and it turned out wonderfully. Thanks for such a yummy recipe! Will definitely make it again :)