Quiche

• Crust:
• 6 tablespoons butter, softened
• 2 tablespoons 1% low-fat milk
• 1/4 teaspoon salt
• 1 large egg yolk
• 5.6 ounces all-purpose flour (about 1 1/4 cups) $
• Filling:
• 1 tablespoon extra-virgin olive oil
• 1/2 cup thinly sliced green onions
• 3 cups fresh baby spinach
• 1 cup 1% low-fat milk
• 3/4 cup (3 ounces) grated smoked Gouda cheese
• 3/4 teaspoon salt
• Dash of grated nutmeg
• 3 large eggs

1. 1. To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.
2. 2. Preheat oven to 350u0b0.
3. 3. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350u0b0 for 25 minutes or until lightly browned. Cool.
4. 4. To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; saute 5 minutes or until tender. Add spinach; saute 2 minutes.
5. 5. Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350u0b0 for 35 minutes. Cut into 10 wedges.

crust, butter, milk, salt, egg yolk, flour, filling, extravirgin olive oil, green onions, fresh baby spinach, milk, gouda cheese, salt, nutmeg, eggs

Taken from www.epicurious.com/recipes/member/views/quiche-52930561 (may not work)