Spinach, Green Onion, and Smoked Gouda Quiche

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.

YIELD: 10 servings (serving size: 1 wedge)
TOTAL:2 Hours, 36 Minutes
COURSE: Breakfast/Brunch

Ingredients

Crust:
6 tablespoons butter, softened
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1 large egg yolk
5 3/5 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
Preparation

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. 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 oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.

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.

Nutritional Information
Amount per serving
Calories: 205
Fat: 12.9g
Saturated fat: 6.8g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 0.8g
Protein: 7.3g
Carbohydrate: 15.4g
Fiber: 1.1g
Cholesterol: 113mg
Iron: 1.5mg
Sodium: 405mg
Calcium: 120mg