6 tablespoons unsalted butter, softened
2 tablespoons 1 % milk
1 large egg yolk
1 1/4 cups all-purpose flour
1 tablespoon olive oil
4 cloves of garlic, thinly sliced
3 cups fresh baby spinach
1 cup 1% milk
3/4 cup (3 ounces) grated smoked Gouda Cheese
3/4 teaspoon sea salt
3 large eggs
- For the crust., place the butter in a large mixing bowl; beat with a mixer until light and fluffy. Combine the milk, salt and egg yolk in a small bowl with a whisk. Slowly add the milk mixture to the butter, 1 tablespoon at a time, beating well after each addition. Add the flour, and beat well. Press mixture into a 4-inch circle on plastic wrap. Cover and chill for 1 hour.
- Preheat the oven to 350°
- Unwrap and place the chilled dough on lightly floured surface. Roll dough into a 10 inch circle. Fit dough into a 9-inch pie plate. Freeze for 15 minutes and then bake it for 25 minutes or until golden brown. Cool completely.
- To prepare the filling, warm the oil over medium heat in a large skillet. Add the slice garlic and saute for about 3 minutes. Add the spinach and saute until completely wilted.
- Combine milk, smoke Gouda cheese, salt, and eggs in a bowl and stir with a whisk. Add the spinach and garlic to the cheese mixture and stir until combined. Pour complete mixture into the waiting pie shell and bake for 35 minutes.
Cut into 10 wedges. Serves 10, 1-wedge servings. 205 calories, 11 grams of fiber and 12.9 grams of fat.