You know what day it is!?!? Sunday! Sunday funday? Maybe for some of you, but most times for me Sunday means: church, cleaning, errands, getting Lily tired out for a little bit of Monday, grocery store and getting mentally prepared to go back to work. Sounds thrilling? Are you asleep yet?
Well so since we attempted to start this new tradition, this is the yummy quiche breakfast
we I made last weekend. Let’s be honest, Hub does not enter the kitchen all that often. He likes to think of himself as the “Grill Master.” Okay honey. When we have cooked together I find myself getting a little too anal, since it needs to be done my way. Obviously.
The quiche was super easy, a little time consuming, but since cooking is something I enjoy, I do not mind. It is a very impressive dish. Great for a brunch with friends, impressing the in-laws, or just to eat! One more highlight? It made a ton! Which we enjoyed for breakfast and even lunch that week. I love left overs! Now I’m lazy and did not make the pie crust. I bought a handy one from the freezer aisle. I need to get over my fear of making pie crusts.
Spinach, Green Onion, and Smoked Gouda Quiche
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)
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
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.
Source: Cooking Light August 2010