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.
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
How to Make It
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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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.
This recipe results in a very good quiche! I would not have known it was a light recipe. I added a tbpn. of bacon bits and should have reduced the salt a little. Can't wait to make it again, perhaps with some more spinach or a different type of cheese for a new twist.
Simple, elegant, and absolutely delicious, this savory quiche would work well for breakfast, lunch, or dinner. Caveat: the serving size is miniscule. I sliced mine into sixths rather than tenths (nearly doubling the calories per serving). Would make for guests.
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!
We loved this recipe. I made this for dinner and it was definitely a hit. When I made the dough I found it to be really crumbly and didn't come together - I had to add 1 extra tbsp of milk and it came together perfectly. I also added some sauteed mushrooms and green onions to the mix. I'm not sure if it was because I added more but I had to increase the cook time by 20 minutes. I served it with a garden salad with a light salad dressing. We will be adding this to our dinner rotation.
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