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Spinach and Artichoke Quiche
Spinach and Artichoke Quiche
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
180 minutes
Delicious spinach and artichoke quiche with shallots, goat cheese, and green onions. Great for a fancy brunch!
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
Instructions:
  • If desired, pre-bake the crust: To pre-bake a store-bought crust, follow the package directions. For the homemade crust, line it with foil, fill with pie weights, bake at 375°F for 15 minutes, then remove foil and weights, prick with a fork, and bake for another 10 minutes before filling with quiche custard. Allow it to cool slightly.
  • In a small saucepan over medium heat, melt butter and sauté minced shallots until translucent, about 3 to 4 minutes. Remove from heat.
  • For the filling, preheat the oven to 375°F. In a large bowl, beat eggs, then smoothly whisk in goat cheese. Add milk, cream, salt, pepper, spinach, artichokes, cooked shallots, lemon zest, and chives.
  • Prepare the quiche: Gently fill the frozen pie crust with the savory filling. If using a tart pan with a removable base, consider placing it on a foil-lined sheet pan. Transfer to the oven and bake at 375°F for 10 minutes. Then reduce the temperature to 350°F and bake for an additional 30 minutes, or until the center of the quiche is firm and set.
  • Cool before serving: Allow the dish to rest at room temperature after removing it from the oven before slicing and serving.

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