Spinach and Artichoke Quiche
(from kylerhea’s recipe box)
We give instructions for making your own crust from scratch. You can also easily use a frozen pie shell, just keep it frozen, do not defrost.
We use goat cheese in this recipe. You could easily sub with grated Gruyere or Monterey jack.
PermaLink:
http://www.recipething.com/recipes/show/78004-spinach-and-artichoke-quiche
Source: Simply Recipes
Categories: April2017, Dairy and eggs
Ingredients
- Quiche:
- 1/2 cup, packed, finely chopped artichoke hearts (cooked fresh or canned artichoke hearts packed in water)
- 6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water (wrap in clean tea towel or several layers of paper towels and squeeze), finely chopped
- 1 Tbsp butter
- 1/2 cup minced shallots
- 2 teaspoons grated lemon zest
- 4 eggs (large)
- 1 cup milk
- 1/2 cup heavy whipping cream
- 4 ounces goat cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tbsp minced chives or green onion greens
Directions
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2 Melt butter in a small saucepan on medium heat. Add the minced shallots and cook 3 to 4 minutes until translucent. Remove from heat.
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3 Preheat oven to 375°F. Beat the eggs in a large bowl. Add the goat cheese and whisk until smooth. Whisk in the milk, cream, salt, pepper, chopped spinach, chopped artichokes, the cooked shallots, lemon zest, and the chives.
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4 Pour filling into the frozen pie crust. (If you are using a tart pan with a removable bottom, you may want to put the pan on a foil lined or rimmed sheet pan.) Place in oven. Bake at 375°F for 15 minutes, then reduce the heat to 350°F and cook for 35 minutes, or until the center of the quiche has set.
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5 Remove from oven and let sit and cool to room temperature before slicing and serving.