Spinach Artichoke Quiche
User Reviews
5
Spinach Artichoke Quiche
Description
This quiche begins with pre-baking the pie shell weighted with dried beans to prevent bubbling and ensure a firm base. The filling is prepared by roughly chopping fresh spinach and combining it with drained, chopped canned artichokes and shredded mozzarella and Parmesan cheeses in alternating layers within the crust. The egg custard mixture containing eggs, heavy cream, milk, Dijon mustard, crushed garlic, salt, and ground black pepper is beaten until fully combined and then poured over the layered filling.
The quiche is baked at a moderate temperature until the custard is just set, resulting in a creamy yet firm center with a golden crust. The mixture of cheeses provides both gooey melt and a slightly nutty flavor, while spinach and artichokes add freshness and texture.
A crustless option is suggested by omitting the pie shell and oiling a deep-dish pan instead, which simplifies the recipe while maintaining the filling’s flavors and custard texture.
Ingredients
- 1 pie shell 16 oz, deep dish
- 14 oz artichoke hearts drained and chopped, canned
- 2 cups spinach fresh
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan Cheese shredded
- 6 egg large
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tsp Dijon mustard
- 1 tsp garlic crushed
- 1/4 tsp salt
- 1/4 tsp black pepper ground
Instructions
- Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans. Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature.Reduce oven temperature to 350˚F.Note: do not poke holes in the crust. This can allow the egg to leak through if the holes do not completely close during baking. Weighting the crust with beans should prevent the crust from bubbling up and so the holes are not needed.
- Make the custard: In a medium bowl, add the eggs, heavy cream, milk, mustard, garlic, salt and pepper. Beat with a hand mixer until completely combined.
- Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the chopped artichokes and half of the cheese on top of the spinach, then repeat with the remaining spinach, artichokes, and cheese.
- Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 50-55 minutes or until the center is just set.
- Let sit for 20 minutes and serve warm to room temperature. Enjoy!
Notes
- To make a crustless version, omit the pie shell and grease a deep dish pie pan before layering and baking as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 438kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 203mg | 68% |
| Sodium | 703mg | 29% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2245IU | 45% |
| Vitamin C | 17mg | 19% |
| Calcium | 190mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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