Spinach & Artichoke Quiche

  • 0

Spinach & Artichoke Quiche

Spinach & Artichoke Quiche
Serves 6
This creamy spinach artichoke quiche is perfect for a make ahead brunch!
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
CRUST
  1. 1½ cups whole wheat flour
  2. ½ cup butter, melted
  3. 2 tbsp milk
  4. ½ tsp sea salt
FILLING
  1. 4 eggs
  2. 1 cup milk
  3. pinch cayenne pepper
  4. 1 cup cheddar (or other strong tasting cheese, divided)
  5. 1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
  6. 1 cup artichoke hearts (I typically use frozen, and defrost them)
Instructions
  1. Preheat oven to 375F/190C
  2. Combine all of the crust ingredients in a bowl, and whisk together using a fork. Press into a 9 inch pie dish, and pop into the fridge while you prepare your filling
  3. Place the artichoke hearts into the bottom of the crust, evenly spaced
  4. Whisk together the eggs, milk, and cayenne pepper if using. Stir in ¾ of the cheese, and the spinach (make sure the spinach has as much of the excess moisture squeezed out of it as possible)
  5. Place the artichoke hearts in the bottom of the crust, and pour the filling over the top. Sprinkle the remaining cheese over the top of the filling
  6. Bake for 35-40 minutes until the filling is set
Adapted from Emmas Little Kitchen
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

Search