Wake Up With Gouda!

Spinach, Green Onion, and Smoked Gouda Quiche

Now you might not love quiche but if you have landed here you must love gouda cheese!! Well you are in for a gouda treat if you can fester up the courage to try this amazing quiche! Dive in and embellish your taste buds in some gouda cheese glory! What a better way to wake up than with some gouda cheese, go for it. We assure you there will be nothing but satisfaction!

Ingredients

Crust:

  •  1/4 teaspoon salt
  •  1 large egg yolk
  •  5.6 ounces all-purpose flour (about 1 1/4 cups)
  •  6 tablespoons butter, softened
  •  2 tablespoons 1% low-fat milk

Filling:

  • 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
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup thinly sliced green onions
  • 3 cups fresh baby spinach

 

Preparation

Crust Preparation: Beat butter in a large bowl with a mixer on medium speed until the butter is light and fluffy. Combine Salt, Milk, and egg yolk in a bowl and stir with a whisk. Add the milk mixture with the butter a tablespoon at a time while beating after each scoop. Then add flour and beat until combined. Finally Press the mix into a 4 inch circle, cover with plastic wrap. Chill for an hour.

Crust Baking: Preheat oven to 350°. Take cover off and place the chilled dough on a lightly floured surface and roll it into a 10 inch circle. Fit the dough into a 9 inch pie plate. Freeze the dough for 15 minutes. Place the dough in oven for 25minutes at 350° until lightly browned. Pull the crust out and Cool.

Filling Preperation:

  • Oil and heat a large skillet over medium-high heat. Sauté for 5 minutes or until tender. Add spinach and sauté for 2 minutes.
  • Whisk 1 cup of milk and remaining ingredients(gouda cheese!) in a bowl. Pour and Stir in spinach mixture.
  • Pour Spinach and gouda chesee filling into crust. Bake for 35 minutes at 350° . Let sit and Cut into 10 wedges. Serves 10

     

    -Joanne Weir Aug 2010

    Photo by Two Peas

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