| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 1 (9-inch) quiche, 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter, softened
- 4 tablespoons freshly grated Parmesan cheese
- 1 (10-ounce) box frozen spinach, thawed
- 2 large eggs
- 2 egg yolks
- 2 cups half-and-half
- 4 ounces grated smoked Gouda cheese, about 1 cup
- 2 tablespoons all-purpose flour
- Generous pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 3/4 cup chopped trimmed scallions, white and green, about 8
- 1 teaspoon paprika
Instructions
- Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
- Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
- Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 222 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 132 mg |
| Sodium | 340 mg |
Reviews
Disappointed. Used good quality smoked gouda but it was overwhelmed by the spinach and onions. It was just ok. Nothing wrong, but no compelling reason to make it again vs. Lorraine w/ bacon, etc.
Delicious and you won’t miss the crust. I added about 1/2 t salt and generous pepper. Very flavorful. Comes together in 5 minutes. Will make again.
Can this recipe be made ahead of time and refrigerated overnight?
Made this last night. Over all wasn’t bad. I did read the reviews first before starting and took into account that people were finding it “tasteless” so I did season it a little more liberally than I normally would have. It was pretty good. I’ll probably make it again but not a huge hit with the people I made it for. It just tasted like a quiche… nothing more nothing less. Maybe I was expecting too much.
I know this is one of the healthier recipes, but it lacks flavor, needs salt, and something to help the dish along. I would not make this again without adding some bacon, and a little bit of red pepper or something to give it a kick.
First time making and eating quiche for me. Requested by the wife.
Straight forward instructions and pretty easy to follow. I read previous reviews and tried to avoid the mess by mixing in blender. Worked perfectly, minimal mess. Turned out wonderful ! I’m a fan, wife’s a big fan ! Will make again.
Straight forward instructions and pretty easy to follow. I read previous reviews and tried to avoid the mess by mixing in blender. Worked perfectly, minimal mess. Turned out wonderful ! I’m a fan, wife’s a big fan ! Will make again.
To Catherine of Kirkwood,
What size was your food processor?
I used a Cuisinart Little Pro Plus, which is only 3-4 cups or so.
That would explain why the same thing happened to me.
This would work perfectly in a 7 cup and larger food processor.
This came out perfectly and I would certainly make it again.
And my wife certainly would want to see it again, however, I am going to make the ricotta version next.
If you don’t have the gouda, I’m sure that swiss would work just as well.
What size was your food processor?
I used a Cuisinart Little Pro Plus, which is only 3-4 cups or so.
That would explain why the same thing happened to me.
This would work perfectly in a 7 cup and larger food processor.
This came out perfectly and I would certainly make it again.
And my wife certainly would want to see it again, however, I am going to make the ricotta version next.
If you don’t have the gouda, I’m sure that swiss would work just as well.
I’m not sure if I am the only person that had this problem; however, when I put all the ingredients in a food processor, the liquid started coming out the bottom of the processor container . . . it was a mess.
I read several other recipes and most mix the ingredients in a bowl and add to crust or pie plate.
Please let me know if I did something wrong. My food processor is not old.
I read several other recipes and most mix the ingredients in a bowl and add to crust or pie plate.
Please let me know if I did something wrong. My food processor is not old.
I make this recipe all the time with a few changes. I use unsweetened soy milk, instead of 1/2 & 1/2, and add Greek Yogurt to make it thicker. I also use a 6 oz bag of fresh baby spinach instead of frozen. Yummy!!!! The smoked Gouda makes it taste like there is bacon. Great recipe!
I’ve made this recipe several times with several variations and it came out great. Although it tastes better with half and half, 2% milk works also. I substituted sauted shallots for the green onion and that was also good. The paprika parmesan topping is a nice touch.