Spinach Artichoke Quiche
Spinach Artichoke Quiche
- Serving size
- Makes: 1 deep-dish quiche (8 slices)
Ingredients
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Crust & Cheese
Spinach Artichoke Filling
Egg Mixture
Seasonings
Method
- 1
Preheat oven to 400°F.
- 2
Place pie crust in a deep dish pie plate.
- 3
Sprinkle about half of the Gruyère and Parmesan directly onto the bottom of the crust, reserving the rest to sprinkle on top, this helps prevent a soggy crust.
- 4
Melt butter in a skillet over medium heat.
- 5
Add garlic and cook until fragrant, about 30 seconds.
- 6
Add spinach and cook just until wilted.
- 7
Stir in artichokes.
- 8
Add a splash of sherry and let it cook off for 30–60 seconds.
- 9
Remove from heat and let cool slightly.
- 10
Mash cottage cheese with a fork (optional, you can also just whisk it in for a more rustic texture).
- 11
Whisk together:
- 12
Eggs
- 13
Cottage cheese
- 14
Heavy cream
- 15
All seasonings
- 16
Spread spinach artichoke mixture evenly over the cheese-lined crust.
- 17
Pour egg mixture over the top.
- 18
Gently tap or jiggle the pan so everything settles evenly. Top with remaining cheese.
- 19
Bake
- 20
Bake at 400°F for 15 minutes.
- 21
Reduce oven to 350°F and bake for 30–40 minutes, until:
- 22
Center is set
- 23
Top is golden
- 24
A knife inserted comes out mostly clean
- 25
Starting hot helps set the crust, finishing lower keeps it creamy.
- 26
Rest & serve
- 27
Let rest 10–15 minutes before slicing.
- 28
Slice into 8 pieces.
- 29
Enjoy friends
Filed underBreakfast & Brunch
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