I've been looking for another healthy breakfast to add to my rotation, since I've made a startling discovery recently If I have an egg & cheese sandwich or oatmeal with peanut butter, I find I'm better able to manage my eating for the rest of the day. I'm less snacky, less prone to random cravings. BUT, when I eat my Vitatops and peanut butter breakfast , I am so much hungrier later in the day! My lunch is less satisfying and I find myself trolling the cupboards at 3PM. I'm BUMMED, because I ♥ my Vitatops, but now I reserve them for treats and snacks.
Enter this quiche. I saw the recipe in the August issue of Cooking Light, and immediately went out to buy the ingredients. I love the fact that it has some veggies in it, plus each slice is only about 200 calories, so I can add something else on the side (like a yogurt cup or some bacon and toast). It takes some time to make, but it's definitely worth it. It's got GOUDA, people!
So I forgot to show the mixing of the crust, but it's pretty easy. Set aside about 1 hour to let it chill in the fridge, plus another 15 minutes to chill again after you put it in the pie pan, and about 25 minutes to bake it until lightly golden While the crust is doing it's thing, chop up your green onions (or scallions...I mean - I bought scallions, hope they're the same!).
And shred the gouda - it's so good-a! (Sorry, had to do that at least once)
Mix all the wet ingredients together - the milk (action shot!),
eggs, and gouda go in the pool, plus some salt and nutmeg
And yes, I grate my own nutmeg - thank you, Rachel Ray!
Get your pan hot, add some oil, and saute the onions for a few minutes.
No, you don't need your eyes checked - my pics are blurry. That's what happens when you take pictures of food at night!
Add the spinach. I don't really measure out the spinach - just grab three honkin' handfuls. You can't have too much because...
When it wilts in the pan it really isn't all that impressive
Add the onions and spinach to the wet ingredients, then pour it all into the crust
Pop it into the oven - 35 minutes if you like it custardy, 40 minutes or more for a more firm quiche (I like mine firm - yeah, that's what she said!). A soupy mess goes in...
And a yummy, bubbly, cheesy pie pan of fun comes out! This is the end result - cut this baby up into 10 servings, and you are good to go. I cut mine into 6 servings, each one is approx. 340 calories.