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.
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Delicious! Made as a frittata instead of a quiche - at the end, add the milk and cheese mix to the skillet, cover and cook 3 minutes, then broil 3 minutes. Huge time saver and still kept the creamy texture. Will definitely make again!
I have a quiche crust recipe that I like, so I used that for the crust, but otherwise made no changes to the filling. Really yummy. I cut mine into 6 portions, not 10, to make it a decent size for a light meal.
I used a whole wheat frozen pie crust, but followed the rest of the recipe exactly. Both my husband and I thought it was pretty good; we liked the creamy consistency and the smoked gouda gave a good flavor. But something else is needed to "spice" it up a bit. I will definitely make this again, but will add some garlic and extra nutmeg as some other reviewers did.
My wife and I both enjoyed this Quiche and I will make it again. However, I had some doubt about the serving size calories. Ten (10) servings does not add up when one examines the contents unless the crust is far beyond a commercial deep pie crust. Add up the Fillings and one deep crust unit and I come up with eight (8) not ten (10) servings at 205 calories. Yes a man does most of the cooking around our house. I like to cook but I do not like complex recipes requiring small increments (dash of this and dash of that) that will take me days to assemble and don't store well and will be used once a year.
Made it as written and wouldn't change a thing! Delicious!
My husband and I shared this over three days. Now on day 4, I am making it again! We have enough spinach and gouda left over, and it was THAT GOOD!! Don't change a thing, make this as written. So delicious!
Delicious quiche! It's my go to recipe. I've made it using the CL crust in the recipe, and also a store bought crust, both turned out just fine. I usually kick up the flavor a little by adding some chopped garlic and mushrooms to the veggie mixture. Both compliment the spinach and green onion really well. The smoked gouda adds a nice creaminess and flavor. Sometimes it takes longer then 35 minutes to cook, but it might be from my extra veggies. Definitely worth making again and again!
Great tasting. Used frozen pie crust. Spinach is very wet, so used less milk. Also took longer to cook and was better after sitting for about 30 minutes. Made with new ambrosia salad and hashed browns for mother,s day.
Great quiche - the smoked gouda blends right in, and gives the pie an almost bacony taste. I had a Pillsbury crust in the fridge already, so I used that. Otherwise, I made the recipe as directed with the exception that I used the whole 6-oz bag of spinach. I'm glad I did! It was delicious, and a quick, worknight meal, assuming you've got a crust already prepared. This will be a regular.