Lately, I've been all about the Sunday evening meal-prep. If I pack a week's worth of healthy lunches on Sunday, my weekday mornings are so much less rushed. Plus, it means fewer English-muffin-and-peanut-butter-sandwiches and more filling, hearty lunches, like mason jar salads or a tasty slice of quiche.
There are truly infinite ways to cook eggs, but I have to say, quiche is currently topping my list. Scrambles and fried eggs and omelets are nice, but they are better suited for a relaxing weekend brunch. Quiche, on the other hand, is my weekday savior.
This particular quiche is hands-down my new favorite. The homemade crust is buttery and flaky, the inside is filled with melty Gouda and fresh baby spinach, and I don't leave feeling like I just ate my weight in eggs. To be fair, my pie plate was a bit large, so I ended up with a thinner quiche (kind of like a quiche-tart!) If you are looking for a thicker slice, simply use a 9-inch pie plate.
Needless to say, enjoying a slice of this quiche every day has been utterly satisfying. So much so that you should make it tonight.
Spinach, Gouda, and Green Onion Quiche
Serves 8
Ingredients
For the crust:
- 6 tablespoons butter, softened
- 2 tablespoons plain unsweetened almond milk (or sub low-fat milk)
- 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 (both green + white parts)
- 3 cups fresh baby spinach
- 3/4 cup plain unsweetened almond milk (or sub low-fat milk)
- 3/4 cup freshly grated Gouda cheese
- 3/4 teaspoon salt
- dash of grated nutmeg
- 3 large eggs
For the crust: Place butter in the bowl of a stand mixer. Beat at medium speed until light and fluffy (a hand mixer will work just fine). In a smaller bowl, whisk together the milk, salt, and egg yolk. Slowly add milk mixture to butter, beating well after each addition. Add flour; beat just until combined. Press dough into a 4-inch circle and wrap the disk with plastic wrap. Chill for 1 hour.
Preheat oven to 350°F.
Unwrap the chilled dough and place on a lightly floured surface. Roll dough into a 10-inch circle, then fit into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes, or until the crust is lightly browned. Let cool.
For the filling: While the crust is baking, heat the oil in a large skillet over medium-high heat. Add onions, sauté 5 minutes. Add spinach, sauté 2 minutes.
Combine the milk, cheese, salt, nutmeg, and eggs in a bowl and stir with a whisk. Stir in the spinach mixture, then pour the filling into the cooled crust. Bake at 350° for 35 minutes or until set to your liking. Cut into wedges, and enjoy!
Recipe adapted from Cooking Light.