SPINACH ARTICHOKE QUICHE
Make and share this Spinach Artichoke Quiche recipe from Food.com.
Provided by chia2160
Categories Spinach
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
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.
ARTICHOKE, SPINACH QUICHE
Make and share this Artichoke, Spinach Quiche recipe from Food.com.
Provided by JHargrove
Categories Lunch/Snacks
Time 1h30m
Yield 2 slices each, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix eggs and heavy cream in a seperate bowl and set aside.
- Defrost spinach and squeeze dry, chop artichokes, and mozzarella add other ingredients.
- Mix together with egg mixture and mix well.
- Pour into 2 deep dish pie shells, and bake in 450 degree oven for 60 minutes until browned on top.
Nutrition Facts : Calories 785, Fat 49.1, SaturatedFat 24.7, Cholesterol 319.9, Sodium 1306.5, Carbohydrate 48.1, Fiber 13.8, Sugar 5.2, Protein 43.4
SPINACH AND ARTICHOKE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 470, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 177 milligrams, Sodium 892 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 15 grams, Sugar 7 grams
LOW FAT SPINACH AND ARTICHOKE QUICHE
This is a low fat version of a quiche that I found online somewhere a while back. In our attempt to be healthier, we've altered most of our recipes. Hope you like it!
Provided by zomojen
Categories Breakfast
Time 55m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
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.
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SPINACH-ARTICHOKE QUICHE RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 375°F. Unroll crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under, and press together to form thick crust edge; flute. Prick bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned; cool 5 minutes.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat; add garlic, and cook 1 to 2 minutes, stirring frequently, until fragrant. Gradually add spinach, and cook until just wilted; remove from heat.
- Layer cheese, artichokes and spinach mixture in crust. In medium bowl, beat eggs, whipping cream, salt and pepper with whisk until well blended. Pour into pie crust, carefully stirring to evenly distribute spinach.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean; if needed, cover edge of crust with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes before serving. Cut into wedges.
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