Quiche is great because it is so versatile. You can eat it for breakfast, brunch, lunch, or dinner. It travels well, and can be enjoyed warmed or cold. You can pair it with soup, salad, or fruit, or all three if you’re serving it to company. So I was pretty excited when my friend and blog reader Sarah sent me this recipe for Spinach, Green Onion, and Smoked Gouda quiche along with her notes on the recipe. Smoked Gouda is one of my very favorite cheeses, but I hardly ever have a good reason to buy it.
I made a few tweaks to the recipe based on Sarah’s feedback and what I had on hand. First, I decided to use a Vidalia instead of green onions since the big sweet onions were on sale this week. I also used a bit more cheese than the recipe recommended because I just couldn’t resist. Sarah said her crust came together pretty easily, but I admit that I struggled a bit. The mixture just seemed too crumbly at first, so I added a few extra drops of milk. When it came time to roll the dough into a circle, I ended up with an slightly crooked oval. I am by no means an expert at making dough, but I do know you can’t rush the process. Take your time with each step, especially rolling it out, and remember that no one really cares what the crust looks like. Here’s my ugly crust for all the Internet to see!
When it comes time to bake the final product, you also need to be patient. The original recipe quotes 35 minutes; mine took around 45 minutes, and Sarah said hers took closer to 60 minutes. But this quiche is well worth the wait! I had a piece straight out of the oven, and loved the combination of flavors. If you buy a bag of fresh spinach for the recipe, you’ll have some extra for a salad to accompany the quiche. If you tackle this project on a weekend afternoon, you will have a gourmet dinner by evening.
Spinach and Smoked Gouda Quiche
6 T butter, softened
2 T nonfat milk, plus more if needed
1/4 t salt
1 egg yolk
1 1/4 c. flour
1 T canola oil
1 large Vidalia onion, peeled and sliced thinly
3 c. fresh spinach
1 c. nonfat milk
1 c. shredded smoked Gouda cheese
1/4 t black pepper
Place butter in a mixing bowl, and beat until fluffy. Combine 2 T milk, salt, and egg yolk in small bowl and whisk well. Incorporate milk mixture into butter, 1 tablespoon at a time. Add flour, and beat just until combined. Add more milk if mixture seems too crumbly. Press dough into a small disk in plastic wrap. Refrigerate for at least one hour, or overnight.
Remove dough from refrigerator. Roll out dough on a floured surface into a circle. Place dough in a 9″-10″ pie plate. (My Pyrex dish is somewhere between 9 1/2″ – 10″.) Freeze for 15 minutes. Bake at 350F for 25 minutes, until lightly brown. Allow to cool.
Heat oil in a large frying pan. Add sliced onions, and saute until tender and lightly brown, about 15-20 minutes. Add spinach, and saute for 5 more minutes. Meanwhile, combine milk, cheese, black pepper, and eggs in a large bowl. Add onion/spinach mixture to bowl. Pour into prepared pie crust. Bake at 350F for 45-55 minutes, or until set and lightly browned.
-Adapted from Cooking Light