Spinach Artichoke Quiche
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LS
Lissa Sherman has made this 1 time!
Ingredients
- Filling: (place in a zip lock baggie for make-ahead)
- 2 c. (8 oz. Shredded swiss cheese)
- 2 T. Flour
- dash of cayenne
- Saute in light olive oil:
- one 14 oz. can arthichoke hearts, drained and chopped
- 1 shallot, minced (or leeks or onion)
- Add 1 c. cooked, drained spinach
- Blender:
- 1 1/2 c. milk *
- 4 eggs, slightly beaten
- 1/2 t. salt
- 1 9" pastry shell, deep dish
Instructions
- Heat oven to 350. Combine milk eggs with a dash of cayenne. Add to cheese and flour mixture. Pour into pastry shell. Bake 45 minutes.
Notes
* I use 1% or 2% low fat milk. Whole milk makes it more custardy
8 servings
- Filling: (place in a zip lock baggie for make-ahead)
- 2 c. (8 oz. Shredded swiss cheese)
- 2 T. Flour
- dash of cayenne
- Saute in light olive oil:
- one 14 oz. can arthichoke hearts, drained and chopped
- 1 shallot, minced (or leeks or onion)
- Add 1 c. cooked, drained spinach
- Blender:
- 1 1/2 c. milk *
- 4 eggs, slightly beaten
- 1/2 t. salt
- 1 9" pastry shell, deep dish
Recipe Notes
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No doesn’t love quiche! Especially the person making it-it’s so easy!!