Monday, March 18, 2013

Spinach and Smoked Gouda Quiche

 After a lot of contemplation, my husband and I have concluded that we eat enough eggs in this house to make it worth owning a few chickens.  Seriously, if the end of days were to come, we will have to be sure to have a cellar packed with nothing but eggs, and perhaps a bit of chocolate, and we would be just fine.  Every single morning all of us enjoy eggs, cooked a variety of different ways.  My son relies on them so much that if for whatever reason he misses them in the morning, he will insist on eating them for lunch.

So when I sat this savory pie in front of them and told them it was "egg pie," there was rejoicing around the table, and everyone ate happily ever after.

The flavors in this are just lovely, slightly smoky, and ever so creamy with the smoked Gouda.  The spinach gives it a perfect pop of color and texture that really brings it all together.  I served this with a salad and sauteed veggies for a delicious meatless meal.

Spinach and Smoked Gouda Quiche
From The New Way to Cook Light
(Be sure to either start the crust early in the day so it can chill, or make the night before)

Ingredients

CRUST:
6 tablespoons butter softened
2 tablespoons 1% milk
1/4 teaspoon salt
1 large egg yolk
1 1/4 cup flour

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 grated smoked Gouda cheese
3/4 teaspoon salt
dash of grated nutmeg
3 large eggs

Ingredients

1.  To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy.  Combine 2 tablespoons milk, 1/4 teaspoon 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.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Add flour to milk mixture; beat just until combined.  Press mixture into a 4-inch circle on plastic wrap cover.  Chill for 1 hour.

2.  Preheat oven to 350°.

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.  To prepare filling, heat a large skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add onions; saute 5 minutes or until tender.  Add spinach, saute 2 minutes.

5.  Combine 1 cup milk and next 4 ingredients (through eggs) in a bowl, stirring well with a whisk.  Stir in spinach mixture.  Pour filling into crust.  Bake at 350° for 35 minutes.

Serves 10

Per Serving: 205 cal, 12.9g fat, 7.3g prot, 15.4g car, 11g fiber



Linked with Taste and Tell Thursdays

20 comments:

Val said...

I love quiche this time of year!!!

Taste and Tell said...

I was seriously just looking at quiche recipes last night. Adding this to my "to make" list!!

Joanne said...

I love that you're cooking so much out of the New way to Cook Light! It's one of my favorite CL cookbooks. This quiche looks awesome..especially since I've also turned into an egg fiend lately!

And in response to your comment on my blog please DEFINITELY let me know when you'll be in NYC!!! I want to meet/hang out!!!!

Cathy said...

If my HOA allowed chickens I would get a couple of them in an instant. I love the thought of having fresh eggs every day. My little grandson used to call quiche egg pie. I guess quiche sounded too strange to him. Love the ingredients you have combined here.

Mary said...

This quiche really looks delightful. it is perfect for spring and lighter meals. I hope you have a great day. Blessings...Mary

Pam said...

That looks and sounds like one delicious quiche!

Jersey Girl Cooks said...

Great quiche. Smoked gouda is great with eggs!

Debbie said...

Okay....just pinned and I'll be making this soon! I have decided to go completely meatless and this is a perfect dish for that!

Kim said...

It's a relief to hear that your kiddos love eggs. Good for them! Mine refuse, but I keep trying (every weekend I make them take a bite). I'm so mean!

This quiche looks super fantastic! Definitely have me thinking I need to make a quiche for Easter.

Chris said...

Just in time for all of that spring spinach coming out. At first I thought it was a spinach pizza which is one of our favorites.

Jocelyn said...

What a fantastic looking egg pie!!! I love the flavor combo that you put together!

Beth said...

Sans the green onions, I am all over this!! Loves me some spinach and quiche!

Looks terrific - we buy our eggs at Sam's Club - two 18 packs for like $3.99 - and its just me and my husband!

Biz

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Reeni Pisano said...

I am the same way as your son! If I don't have my eggs for breakfast my day is just not right. This quiche would make me seriously happy! Love gouda too!

Barbara said...

Oh, I like this, Teresa. Quiche is a favorite and I've never made one with Gouda.

Velva said...

I have a friend who raises chickens as a hobby. I have been spoiled by her fresh eggs. I get a couple of dozen each week- it is divine.

Your quiche looks really good.

Velva

Rebecca Subbiah said...

looks so good look forward to seeing your chickens he he

Johnny Ancich said...

My son loves spinach.

Check out my food related cartoons http://pastexpiry.blogspot.ca/search/label/food

Feel free to use them on your blog

J

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