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5 breakfast dishes to enjoy at dinner

By: Enrique Gili on Nov. 28, 2012, 4:50 p.m.
Slices of spinach and cheese quiche on a white plate

Photo: mama_mia/Shutterstock

5 of 7

Spinach and Smoked Gouda Quiche

Don't be intimidated by quiche — a hot oven does most of the work.

Prep time: 15 minutes

Total time: 45 minutes

Yield: Makes 8 slices

Spinach and Smoked Gouda Quiche


  • 1 ready-made pie crust
  • 1 bag baby spinach, about 3 cups, chopped
  • 3 eggs
  • 3 ounces smoked Gouda, grated
  • 6 ounces 2 percent milk
  • Pinch of kosher salt
  • Pinch of black pepper
  • Pinch of ground nutmeg
  • 1 tablespoon pine nuts
  • 1 tablespoon olive oil, divided
  • 1/2 cup green onions, tops removed and chopped

Cooking directions

  1. Thaw pie crust according to package directions. Rinse and pat dry spinach. Preheat oven to 350 degrees Fahrenheit.
  2. In mixing bowl, combine eggs, cheese and milk. Stir until well blended, about 1 minute. Add salt, pepper, nutmeg and pine nuts. Stir and set aside, about 1 minute.
  3. Lightly coat shallow 7 1/2-inch baking dish with oil. Roll out pie crust. Line dish, crimping excess crust from edges. Using the tines of a fork, poke holes on bottom.
  4. Sautee green onions in remaining olive oil over medium-high heat until tender, 3 to 4 minutes.
  5. Add spinach. Cook until spinach turns bright green and wilts. Remove from pan and add to mixing bowl. Stir until blended, about 1 minute.
  6. Pour contents into baking dish. Place on center rack of oven. Remove in 30 minutes. Cool slightly and serve hot.