Spinach, Green Onion, and Smoked Gouda Quiche

I was quite skeptical as I was making this quiche. The dough was quite crumbly and not perfect as the original recipe stated. I was very close to scraping the whole process and starting a new dough, but I decided to go with it and see what happened. I’m glad I did because the texture of this dough was spot on. It didn’t roll out beautifully and create a perfect crust, but the taste was phenomenal. After all, that’s what is really important, right?

The combination of green onions, spinach, and gouda is delightful and a welcomed change of pace in our home. As you can see from the photo above – my toddler approves!

Spinach, Green Onion, and Smoked Gouda Quiche

Ingredients
For the crust:
6 tablespoons unsalted butter, softened
2 tablespoons milk
heaping 1/4 teaspoon salt
1 large egg yolk
1 1/4 cups all-purpose flour

For the filling
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
1 garlic clove, minced
3 cups fresh baby spinach
1 cup milk
3 large eggs
4 ounces (about 1 cup) shredded smoked Gouda cheese
3/4 teaspoon salt
pinch fresh grated nutmeg

Directions:
for the crust

In a large mixing bowl, beat butter until smooth and creamy.

In a small bowl, whisk together milk, salt and egg yolk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour and mix just until combined. Scoop mixture out onto a piece of plastic wrap and press into a 4″ circle. Cover well and chill for 1 hour.

Preheat oven to 350 degrees.

Remove dough from the refrigerator and unwrap. On a lightly floured surface, roll dough to a 10″ circle. Gently transfer and fit dough into a 9″ pie plate – place into the freezer and chill for 15 minutes. Place pie plate into the oven and bake until lightly browned, about 20 to 25 minutes. Remove and allow to cool.

for the filling

In a large skillet, heat oil over medium-high. Add onion and cook until softened, about 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes.

In a medium bowl, whisk together milk, eggs, cheese, salt and nutmeg. Stir in spinach mixture. Pour filling into crust – place into the oven and bake until the center has set, about 30 to 35 minutes. Remove and allow to cool slightly before serving.

Source: Culinary in the Desert

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