Spinach, Green Onion, and Smoked Gouda Quiche

My husband absolutely loves quiche. There are so many different variations, and when I saw this one that included smoked gouda, I knew it would be a winner.

Smoked gouda is basically the bacon of the cheese world. It’s a favorite in my house, and it gives this quiche a nice smoky flavor without the addition of any meat. There’s just enough spinach running through to bulk it up a bit, and the eggs remain nice and custardy.

I thought it was interesting that the crust in this recipe called for softened butter. You make the dough, chill it for an hour, fit it to the pie pan and then freeze it for 15 minutes while the oven preheats. Very different, and it worked out really well.

The only thing I would change next time would be to prick the bottom of the crust with a fork a few times before baking, because it does bubble up a bit. I meant to do that this time around, but got distracted and forgot. It all worked out fine, and dinner was delicious.

I can only see cutting this into 10 pieces if you have other sides to go with it, and even then, you’re going to want to go back for seconds (and thirds!).

This was great with just a few slices of plum on the side. It was a really lovely quiche. It will most definitely be on the menu again and again. Yum!

Spinach, Green Onion, and Smoked Gouda Quiche

• Total Time: 2 hours 36 minutes
• Yield: 10 Servings (serving size: 1 wedge) 1x

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Description

My husband absolutely loves quiche. There are so many different variations, and when I saw this one that included smoked gouda, I knew it would be a winner.

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Ingredients

Units USM Scale 1x2x3x

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

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Instructions

1. 1. 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.
2. 2. Preheat oven to 350°.
3. 3. 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.
4. 4. 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.
5. 5. 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.

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Notes

Recipe from Cooking Light August 2010

Cooking Light’s tip:
We like the creamy, custardy consistency of this quiche when it’s baked for 35 minutes. If you prefer a firmer texture, bake an additional 5 minutes.

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Nutrition

• Calories: 205
• Fat: 12.9 g

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