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From the kitchen: Spinach & {mostly} Egg White Quiche

January 23, 2013

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Sometimes I wake up and all I want to do is be in the kitchen. Like all day. Making anything and everything. Last Sunday was one of those days. I opened the fridge, the cupboards, the drawers, and assessed my options. We had all of the makings for one of my all time favorites. Quiche. There are so many variations of quiche that I love, but this one right here is my favorite favorite. Substituting non-fat milk for heavy cream and egg whites for whole eggs keeps this spinach quiche light and airy, while the aged cheese and buttery whole wheat crust give it a deliciously rich flavor. It’s an excellent way to get all of the savory richness of a standard quiche with less of the guilt. Serve it alongside a small salad and Bellini, and you’ve got yourself a tasty brunch! Enjoy!

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SPINACH & EGG WHITE QUICHE (adapted from Eating Well)

Makes 8 servings

INGREDIENTS

CRUST

  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 3 tablespoons canola oil
  • 1-2 tablespoons ice water

FILLING

  • 1 large egg
  • 3 large egg whites
  • 3/4 cup nonfat milk
  • 3/4 cup nonfat evaporated milk
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup shredded aged Gouda or Gruyère cheese (we love Trader Joe’s 1000 day old Gouda, it’s amazing!)
  • 3 heaping cups fresh spinach, roughly chopped
  • 1 large shallot, finely diced
  • 1 tablespoon freshly grated Parmesan cheese

DIRECTIONS

  1. To prepare crust: Position rack in lower third of oven; preheat to 425°F.
  2. Stir whole-wheat flour, all-purpose flour and 1/4 teaspoon salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter is a light, nutty brown, 30 seconds to 4 minutes (depending on your stove). Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour mixture until it is crumbly. Gradually stir in enough ice water so that the dough will hold together. Knead the dough in the bowl a few times to help it come together. Press the dough into a disk.
  3. Place the dough between sheets of parchment or wax paper and roll into a 12-inch circle. Remove the top sheet and invert the dough into a 9-inch pie pan. Remove the remaining paper and patch any tears in the dough. Fold the edges under at the rim and crimp with a fork.
  4. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dried beans. Bake for 7 minutes. Remove the foil or paper and weights and continue baking just until lightly browned, 3 to 5 minutes more. (The crust will not be fully baked.) Let cool to room temperature on a wire rack. Reduce oven temperature to 350°.
  5. To prepare filling: In a skillet, saute diced shallot on medium high for 5-8 minutes or until just soft but not browned. Add spinach and cook down until wilted. Remove from heat and set aside.
  6. Whisk eggs and egg whites well in a large bowl. Add milk, evaporated milk, nutmeg, 1/4 teaspoon salt, and pepper, stirring gently to avoid creating many bubbles.
  7. To assemble & bake quiche: Sprinkle Gouda and spinach mixture over the bottom of the prebaked crust. Carefully pour in the egg filling. Sprinkle with Parmesan. Bake the quiche until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a wire rack for 10 to 15 minutes before serving hot or warm.
  8. ENJOY!
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15 Comments leave one →
  1. January 23, 2013 2:45 am

    I love quiche! I agree with you aboute the feeling of being in the kitchen all day long, love it! I did a spinach and salomon quich a few days ago that soon will be in my blog!

    • love and cupcakes permalink*
      January 23, 2013 6:41 pm

      Glad I’m not alone! Mmmm, salmon quiche sounds amazing. I’ll definitely take a peek as soon as it’s up! Thanks.

  2. Carmel permalink
    January 23, 2013 7:21 am

    I pinned a recipe from America’s Test Kitchen for a lower fat quiche that looks almost as delicious as this one. http://pinterest.com/pin/214061788510412894/
    I definitely have those days of wanting to be in the kitchen all day. It’s comforting.

    • love and cupcakes permalink*
      January 23, 2013 6:43 pm

      Carmel,

      That recipe sounds amazing. I love America’s Test Kitchen, do you ever catch the show on public tv? Happy quiching!

      • Carmel permalink
        January 24, 2013 12:54 pm

        Most definitely. I won a package of 3 seasons on DVD and their associated cookbooks last year. It is well loved. I also have a Cooksillustrated.com membership and can’t imagine life without it. I probably use it a little TOO much.

  3. January 23, 2013 10:50 am

    That looks delicious! I wish I could try some of that 1000 day old Gouda, next time I’m on the mainland, I’ll give it a try :)

    • love and cupcakes permalink*
      January 23, 2013 6:45 pm

      Maura, you definitely have to try this TJ’s gouda, it’s so delicious and surprisingly inexpensive. It’s embarrassing to admit, but I buy one every time I shop for groceries…even if we still have some left in the fridge!

  4. January 23, 2013 4:26 pm

    I love days that are spent in the kitchen all day! Your quiche looks so beautiful in the tart pan, and I need to try that gouda!

    • love and cupcakes permalink*
      January 23, 2013 6:47 pm

      It seems there are many of us out there! Kitchen shut-ins. Thanks for your comment. That gouda is dangerously good. Be careful ;)

  5. January 23, 2013 9:10 pm

    Nothing like cooking your heart out to forget those niggling worries that just won’t go away! And if what you cook turns out as amazing as this Quiche, then it’s worth every onion tear and oven burn :) Thanks for a good recipe!

  6. January 24, 2013 5:12 am

    Quiche is my weakness! I cant wait to try this recipe out, looks amazing.

  7. January 25, 2013 10:02 am

    Reblogged this on CARMEN.

  8. February 3, 2013 9:32 am

    Would share this on my blog! Love it… Classic, fresh and healty. Kind of the perfect recipe!

  9. February 3, 2013 9:34 am

    Reblogged this on Les Deux Fourchettes and commented:
    Superbe recette par Love+Cupcakes Blog!
    Frais – simple – santé : La recette parfaite!
    Joyeuse Quiche!!

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