Name: Spinach and Artichoke Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Crust: -; 1 cup all-purpose flour -; 1/2 teaspoon salt -; 1/2 cup (1 stick, 4 ounces, 8 tablespoons) butter -; 2 to 2 1/2 tablespoons of water -; One 9-inch pie dish -; Quiche: -; 1/2 cup, packed, finely chopped artichoke hearts (cooked fresh or canned artichoke hearts packed in water) -; 6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water (wrap in clean tea towel or several layers of paper towels and squeeze), finely chopped -; 1 tablespoon butter -; 1/2 cup minced shallots -; 2 teaspoons grated lemon zest -; 4 eggs (large) -; 1 cup milk -; 1/2 cup heavy whipping cream -; 4 ounces goat cheese -; 1 teaspoon salt -; 1/4 teaspoon black pepper -; 2 tablespoons minced chives or green onion greens -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach and Artichoke Quiche

1. Crust: -

2. 1 cup all-purpose flour -

3. 1/2 teaspoon salt -

4. 1/2 cup (1 stick, 4 ounces, 8 tablespoons) butter -

5. 2 to 2 1/2 tablespoons of water -

6. One 9-inch pie dish -

7. Quiche: -

8. 1/2 cup, packed, finely chopped artichoke hearts (cooked fresh or canned artichoke hearts packed in water) -

9. 6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water (wrap in clean tea towel or several layers of paper towels and squeeze), finely chopped -

10. 1 tablespoon butter -

11. 1/2 cup minced shallots -

12. 2 teaspoons grated lemon zest -

13. 4 eggs (large) -

14. 1 cup milk -

15. 1/2 cup heavy whipping cream -

16. 4 ounces goat cheese -

17. 1 teaspoon salt -

18. 1/4 teaspoon black pepper -

19. 2 tablespoons minced chives or green onion greens -

How to cook deliciously - Spinach and Artichoke Quiche

1. Stage

(Optional) Pre-bake the crust: At this point, if you want, you can "blind bake" or pre-bake the crust. Pre-baking the crust will ensure that the bottom crust is browned and won't get soggy. I often skip this step and find that although the bottom crust might not get browned, it's usually perfectly palatable. To pre-bake a store-bought crust, just follow the directions on the crust package. To pre-bake the homemade crust in this recipe, line the inside with aluminum foil and fill it with pie weights such as beans. The foil and the pie weights will help keep the sides of the crust from sliding down as it bakes. Bake for 15 minutes at 375°F, then remove the foil and weights, prick the bottom of the crust with the tines of a fork , and bake for another 10 minutes. Let cool down a bit before filling with the quiche custard filling.

2. Stage

Cook the shallots: Melt butter in a small saucepan on medium heat. Add the minced shallots and cook 3 to 4 minutes until translucent. Remove from heat.

3. Stage

Prepare the filling: Preheat oven to 375°F. Beat the eggs in a large bowl. Add the goat cheese and whisk until smooth. Whisk in the milk, cream, salt, pepper, chopped spinach, chopped artichokes, the cooked shallots, lemon zest, and the chives.

4. Stage

Bake the quiche: Pour filling into the frozen pie crust. (If you are using a tart pan with a removable bottom, you may want to put the pan on a foil lined or rimmed sheet pan.) Place in oven. Bake at 375°F for 10 minutes, then reduce the heat to 350°F and cook for 30 minutes, or until the center of the quiche has set.

5. Stage

Let cool before serving: Remove from oven and let sit and cool to room temperature before slicing and serving.