Every morning, I walk by the French bakery at my building and crave quiche. Creamy, cheesy, gooey quiche. And I always resist. Last Sunday, the craving inspired me to try making my own. Alas, I enjoyed creamy and cheesy goodness without any of the guilt.
Ready in: 45 minutes
1 cup fresh baby spinach*
1 whole egg
2 egg whites
1 teaspoon Dijon mustard
3 tablespoons milk (1 or 2%)
2 tablespoons grated Gouda cheese, divided
cooking spray (butter)
1. Preheat the oven to 375 degrees.
2. Preheat a large non-stick pan over medium heat. Add the spinach plus one tablespoon of water. Season lightly with salt, and cook until wilted. Transfer the spinach to a plate lined with paper towel to absorb excess water.
3. In a large bowl, whisk together the egg, egg whites, mustard, milk, 1 tablespoon of Gouda cheese, and cooked spinach until smooth. Season with salt and freshly ground black pepper.
4. Spray a ramekin with cooking spray, then pour in the egg mixture. Top with the remaining Gouda cheese. Place the ramekin in a baking dish and fill the baking dish with 1 or 2 inches of hot water. Place the baking dish in the oven and bake for 35 minutes. Use a toothpick to check that the egg is cooked through.
*you can substitute fresh spinach with 1/4 cup frozen spinach (thawed) and skip step 2.