Spinach and Artichoke Quiche

Name: Spinach and Artichoke Quiche
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Deutsch
Ingredients: 1 (9-inch) Unbaked pie crust (store-bought or homemade); 2 tbsp Olive oil; 1/2 cup Chopped yellow onion; 2 cloves Garlic, minced; 5 oz Fresh spinach, roughly chopped; 1 (13.75 oz) can Artichoke hearts, drained, rinsed, and chopped; 4 large Eggs; 1.5 cups Half-and-half (or whole milk); 1/2 cup Shredded Gruyere cheese; 1/2 cup Shredded Monterey Jack cheese; 1/4 tsp Ground nutmeg; 1/4 tsp Black pepper; Salt To taste

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This Spinach and Artichoke Quiche is a delightful and versatile dish, perfect for brunch, lunch, or a light dinner. It combines the earthy flavors of fresh spinach and the tangy zest of marinated artichoke hearts within a silky, cheesy egg custard. Baked in a perfectly flaky pie crust, this quiche offers a wonderful blend of textures and sophisticated flavors. It's a fantastic way to enjoy vegetables in a comforting and satisfying meal.

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Prep Time20 min

Cook Time60 min

Servings8 servings

DifficultyMedium

Equipment

9-inch pie plateLarge skilletLarge bowlWhisk

Instructions

1
Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch pie plate. Prick the bottom with a fork several times. Bake for 10 minutes, then remove from oven.
2
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3
Add fresh spinach to the skillet in batches if necessary, cooking until wilted, about 2-3 minutes. Remove from heat and squeeze out any excess liquid from the spinach. Stir in the chopped artichoke hearts.
4
In a large bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg until well combined. Stir in both Gruyere and Monterey Jack cheeses. Add the spinach and artichoke mixture to the egg mixture and stir to distribute evenly.
5
Pour the filling into the pre-baked pie crust. Place the pie plate on a baking sheet to catch any potential drips and for easier handling.
6
Bake for 45-55 minutes, or until the center is just set (a knife inserted near the center comes out clean) and the top is golden brown. Let cool for at least 10-15 minutes before slicing and serving.

Nutrition

Calories380 kcal

Protein18g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use frozen spinach?

Yes, if using frozen spinach, ensure it is thoroughly thawed and squeezed very dry to prevent a watery quiche. About 10 oz of frozen spinach will yield approximately 5 oz of fresh once squeezed.

How can I prevent the crust from getting soggy?

Blind baking the crust (as instructed) is crucial. Also, ensure you squeeze out as much liquid as possible from the cooked spinach and artichokes.

Can I add other cheeses?

Certainly! Feta cheese, Parmesan, or even a sharp white cheddar can be excellent additions or substitutions to this quiche recipe.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.