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Spinach and Artichoke Quiche


3 large eggs
1 cup fat-free half and half
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 Tablespoon extra virgin olive oil
5 ounces baby spinach
1 cup frozen artichoke hearts, thawed and roughly chopped
2 ounces garlic and herb goat cheese, crumbled
1 9-inch pie crust, thawed if frozen
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.

Makes 6 servings.