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.
Ingredients
Crust:
- 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)
Filling:
- 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
Preparation
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
First Look, Then Cook 