Spinach & Artichoke Quiche

Spinach & Artichoke Quiche
2016-03-24 15:25:37

Serves 6
This creamy spinach artichoke quiche is perfect for a make ahead brunch!
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
- CRUST
- 1½ cups whole wheat flour
- ½ cup butter, melted
- 2 tbsp milk
- ½ tsp sea salt
- FILLING
- 4 eggs
- 1 cup milk
- pinch cayenne pepper
- 1 cup cheddar (or other strong tasting cheese, divided)
- 1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
- 1 cup artichoke hearts (I typically use frozen, and defrost them)
Instructions
- Preheat oven to 375F/190C
- Combine all of the crust ingredients in a bowl, and whisk together using a fork. Press into a 9 inch pie dish, and pop into the fridge while you prepare your filling
- Place the artichoke hearts into the bottom of the crust, evenly spaced
- Whisk together the eggs, milk, and cayenne pepper if using. Stir in ¾ of the cheese, and the spinach (make sure the spinach has as much of the excess moisture squeezed out of it as possible)
- Place the artichoke hearts in the bottom of the crust, and pour the filling over the top. Sprinkle the remaining cheese over the top of the filling
- Bake for 35-40 minutes until the filling is set
Adapted from Emma's Little Kitchen
Adapted from Emma's Little Kitchen
Rosemary Farm https://www.rosemaryfarm.com/
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