Spinach, Green Onion, and Smoked Gouda Quiche

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.

Serves 10

For a printer-friendly version of this recipe, please click here:  Spinach Quiche

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