Spinach and Artichoke Quiche
Description
There' s no reason to wait for a get together to enjoy spinach and artichoke dip anymore. Just take many of the same ingredients and make them into a fantastic, delicious quiche. Serve it for brunch, lunch or even dinner with a side salad, if desired.
Ingredients
1 frozen pie crust (still frozen)
5 large eggs
1 c. milk, half and half, or cream
1 c. shredded sharp cheese such as Cheddar or Gruyere
1/2 c. shredded Parmesan cheese
14 oz. can artichoke hearts, drained
5 oz. (from about half of a 10 oz. box) frozen spinach, thawed and drained well
1/2 t. salt
1/2 t. freshly ground black pepper
Directions
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Preheat oven to 400 degrees.
Whisk the eggs well in a large mixing bowl; whisk in milk or half and half and then the cheeses.
Squeeze out any excess moisture from the artichoke hearts; chop; add to the mixture.
Squeeze out excess moisture from spinach; chop; add to the mixture. Season with salt and pepper.
Pour mixture into the frozen pie shell.
Bake for about 50 minutes, or until browned and risen in the center, but not soft or wobbly in the center. (Check with a wooden toothpick.)
**Since quiches freeze beautifully, consider making more than one, one for now and one for a later date.