My Spinach Artichoke Quiche Recipes

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SPINACH AND ARTICHOKE QUICHE



Spinach and Artichoke Quiche image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 large eggs
1 cup half-and-half
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 5-ounce package baby spinach
1 cup frozen artichoke hearts, thawed and roughly chopped
1/3 cup crumbled garlic-herb goat cheese (about 2 ounces)
1 prepared 9-inch pie crust, thawed if frozen
10 grape tomatoes, halved
1 tablespoon red wine vinegar
1/2 teaspoon dijon mustard
4 cups Italian salad blend

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

ARTICHOKE, SPINACH QUICHE



Artichoke, Spinach Quiche image

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

9 eggs
1/2 pint heavy cream
3 (16 ounce) cans artichokes, chopped
2 (16 ounce) boxes frozen chopped spinach
1 lb mozzarella cheese, chopped
8 ounces parmesan cheese
2 frozen deep dish pie shells

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

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