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Thursday, August 20, 2015

Spinach and Artichoke Quiche

Confession: I spend way too much time in my life coming up with new flavors of quiche. Now that I've admitted that, may I introduce to you the Spinach and Artichoke Quiche, my take on spinach and artichoke dip in quiche form. The combination is a classic and so delicious and I've already given you cheesy pasta with spinach and artichoke and the oh so amazing warm spinach and artichoke dip so it was only a matter of time before it came in quiche form and it does not disappoint! The same creamy goodness, the same hints of lemon and the same cheesiness all baked in a crust. Mission accomplished. Enjoy!



2 9 inch pie crusts
2 10 oz boxes frozen chopped spinach or a total of about 560 grams frozen spinach, defrosted
9 oz or 250 grams frozen or canned artichoke hearts, defrosted
one medium onion, diced small
3 cloves of garlic minced
1 Tablespoon oil
6 eggs
2 cups half and half or light cream
1/2 cup sour cream
zest of one lemon
1 tsp granulated garlic powder
salt and pepper to taste
2 cups white cheddar or mozzarella cheese


Preheat the oven to 350.
Squeeze the water out of the spinach and artichoke hearts.Finely chop the artichoke hearts by hand or in a food processor.
In a frying pan heat the oil. Add the onion and garlic and saute until the onion is translucent, about 5 minutes.
In a big bowl whisk the eggs, half and half, sour cream and lemon zest well. Mix in the spinach and artichoke, and season with the garlic powder and salt and pepper. Divide the mixture between the two pie shells and top each pie with 1 cup of shredded cheese. Bake for about 45-50 minutes until the filling has set.


(Please pardon the hideous bright blue birthday party tablecloth background)

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