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5 breakfast dishes to enjoy at dinner

By: Enrique Gili on Nov. 28, 2012, 4:50 p.m.
Spinach and Smoked Gouda Quiche

Photo: Enrique Gili

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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% milk
  • Pinch kosher salt
  • Pinch black pepper
  • Pinch 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, about 3 minutes.
  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.