Best 5 Spinach Artichoke Quiche Recipes

SPINACH AND ARTICHOKE QUICHE

Steps:

• Put a baking sheet in the lower third of the oven and preheat to 425 degrees F. Whisk the eggs, half-and-half, 3/4 teaspoon salt and ¼ teaspoon pepper in a large bowl and set aside.
• Heat 1 tablespoon 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. Season with pepper. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes.
• Meanwhile, whisk the vinegar and mustard in a medium bowl; whisk in the remaining 1 tablespoon olive oil until smooth. When the quiche is almost done, add the salad mix to the bowl and toss with the vinaigrette. Season with salt and pepper.
• Cut the quiche into wedges and serve with the salad.

SPINACH ARTICHOKE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
• Beat eggs, bacon, mozzarella cheese, milk, flour, garlic, parsley, and thyme together in a bowl until evenly combined.
• Arrange 1/2 of the spinach in the bottom of the pie crust; sprinkle artichoke hearts over spinach layer. Pour egg mixture over artichoke hearts. Layer the remaining spinach over egg mixture; top with tomato slices.
• Bake in the preheated oven until a knife inserted in the center of the quiche comes out clean, about 45 minutes.

SPINACH ARTICHOKE QUICHE

Steps:

• Preheat oven to 375°F.
• Sauté garlic and shallots in butter until softened, 1-2 minutes.
• Add spinach and sauté until wilted.
• Add chopped artichokes, pine nuts, seasonings and remove from heat.
• Pour into a large bowl to cool.
• Add eggs, milk and cheeses, stirring to mix everything well.
• Add to pie shell.
• Bake 45 minutes to 1 hour or until set.

LOW FAT SPINACH AND ARTICHOKE QUICHE

Steps:

• For the batter:
• In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
• For the crust:
• Preheat the oven to 350 degrees F.
• Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
• To assemble:
• Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

SPINACH, ASIAGO, ARTICHOKE QUICHE

Steps:

• 1. Line a deep dish pie plate with crust.
• 2. Cook bacon till crisp, drain on paper towels and then coarsly chop.
• 3. slice and cook mushrooms in 2TBSP butter until golden over medium high heat. Remove to a plate and cool to room temperature.
• 4. IMPORTANT....Heat oven to 450 with a baking sheet on the lowest rack for 10 minutes.
• 5. Break eggs into a large bowl and Whisk to combine yolks and whites thoroughly. Add milk or 1/2 & 1/2, and salt & pepper, mixing well.
• 6. Fill your prepared crust with all the fillings except the egg mixture. Once baking sheet is heated-MOVE it and the rack to the center position of the oven. Place crust hot baking sheet then carefully pour egg mixture over fillings. Gently push rack in and bake for 15 minutes(at 450)
• 7. Turn oven down to 325 and cook for 45 minutes, or until just set. Watch that the crust doesn't get too dark, cover with foil or a crust shield if needed. Allow to cool and set for at least 30 minutes before cutting.