Spinach Artichoke Quiche

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

  1. 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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Discussion

  1. Lissa Sherman says:
    06/28/21 at 12:16 pm

    No doesn’t love quiche! Especially the person making it-it’s so easy!!