Recipe Series: Spring
Recipe Series: Spring

Opt for a lighter dinner or enjoy a luxurious breakfast with this savoury egg dish. Complementing classic quiche ingredients with aromatic green onions and a tempting home-made crust, this quiche makes a wonderful main meal when served with salad. This recipe serves up to 10 people.



  • 6 tbsp butter, softened

  • 2 tbsp 1% low-fat milk

  • 1/4 tsp salt

  • 1 large egg yolk

  • 160g all-purpose flour


  • 1 tbsp extra-virgin olive oil

  • 1/2 cup thinly sliced green onions

  • 3 cups fresh baby spinach

  • 1 cup 1% low-fat milk

  • 85g grated smoked Gouda cheese

  • 3/4 tsp salt

  • Dash of grated nutmeg

  • 3 large eggs


  1. Prepare crust by placing butter in a large bowl and beating with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl, and stir well with a whisk. Add milk mixture to whipped butter by adding 1 tbsp at a time and beating well after each addition. Add flour and beat just until combined. Press mixture into a 10cm circle on plastic wrap, cover, and allow to rest in fridge for 1 hour.

  2. Preheat oven to 175°C.

  3. Remove dough from fridge. On a lightly floured surface, roll dough into a 25cm circle. Fit dough into 22cm pie plate. Freeze 15 mins. Bake at 175°C for 25 mins or until lightly browned. Allow to cool.

  4. Prepare filling, by heating oil in a large pan over medium-high heat. Add onions and sauté 5 mins or until tender. Add spinach and sauté 2 mins.

  5. In a bowl, combine 1 cup milk and remaining ingredients, and stir well with a whisk. Stir in spinach mixture.

  6. Pour filling into crust. Bake at 175°C for 35 mins. Bake for 5 more mins if a firmer texture is preferred. Cut into 10 wedges and serve.

20 / 10 / 2016