Spinach and Artichoke Quiche

A delightful and nutritious variation of traditional spinach quiche, this Spinach and Artichoke Quiche combines the creamy texture of eggs with the tangy flavor of artichokes, making it a perfect brunch or dinner option.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 9-inch pie crust

3 cups fresh spinach, chopped

1 cup canned artichoke hearts, chopped

4 large eggs

1 cup heavy cream

1 cup crumbled feta cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 clove garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

3. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Drain any excess liquid and set aside.

4. In a large bowl, whisk together eggs, heavy cream, nutmeg, salt, and black pepper.

5. Stir in the cooked spinach, chopped artichoke hearts, crumbled feta cheese, and grated Parmesan cheese into the egg mixture.

6. Pour the mixture into the prepared pie crust.

7. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.

8. Allow to cool slightly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.