Spinach and Artichoke Quiche


6 Servings

  • 3 large eggs
  • 1 cup fat free half and half
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 5 ounces fresh spinach
  • 1 cup frozen artichoke hearts, thawed and roughly chopped
  • 2 ounces garlic and herb semisoft goat cheese, crumbled
  • 1 frozen 9-inch pie crust, thawed
  • 10 grape tomatoes, halved

Put a baking sheet in the lower third of the oven and preheat to 425° F. Whisk the eggs, half-and-half, ¾ teaspoon salt, and the pepper in a large bowl and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the spinach, artichoke hearts and 2 pinches salt. Cook, stirring, until the spinach is wilted and the skillet is dry, about 1 minute. Remove the vegetables to a plate lined with a few layers of paper towels; let cool slightly. Carefully pull up the sides of the paper towels and squeeze out most of the liquid; stir the vegetables into the egg mixture.

Scatter the goat cheese in the bottom of the pie crust. Pour in the egg mixture, then arrange the tomatoes cut-side up in the eggs. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes.


Random Recipes

Most Viewed Recipes

Most Liked Recipes

Least Viewed Recipes

Share us with friends here!
Contact us!

Privacy Policy  |  Advertising Disclaimer