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Crustless Spinach and Gouda Quiche


  • Author: Jenna
  • Yield: 8 1x
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Ingredients

  • CRUST:
  • 6 tablespoons butter, softened
  • 2 tablespoons 1% low-fat milk
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 5.6 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

Instructions

  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.

Notes

myWW points: Blue Points: 9; Green Points: 9;  Purple Points: 9

Recipe from Cooking Light

Nutrition

  • Serving Size: 1 slice
  • Calories: 205
  • Sugar: .54
  • Fat: 12.9
  • Saturated Fat: 8.7
  • Carbohydrates: 15.4
  • Fiber: 1.1
  • Protein: 7.3