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Samantha Denton

Spinach Artichoke Quiche

Cottage cheese adds a little protein boost & creamy texture

Serving size
Makes: 1 deep-dish quiche (8 slices)

Ingredients

Crust & Cheese

  • 1 deep dish pie crust (I use Pillsbury)
  • ¾–1 cup shredded Gruyère cheese
  • 2–3 Tbsp finely grated Parmesan cheese

Spinach Artichoke Filling

  • 2 Tbsp butter
  • 3–4 cloves garlic, minced
  • 4–5 cups fresh spinach, chopped (or 1 cup cooked & squeezed dry)
  • 1 cup artichoke hearts, chopped
  • 1–2 Tbsp dry sherry ((just a splash))

Egg Mixture

  • 6–7 large eggs
  • ⅔ cup cottage cheese ((or 1 small 5.3-oz single-serve container))
  • 2–3 Tbsp heavy cream

Seasonings

  • ½ tsp salt (to taste)
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp smoked paprika
  • tiny pinch nutmeg

Method

  1. 1

    Preheat oven to 400°F.

  2. 2

    Place pie crust in a deep dish pie plate.

  3. 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. 4

    Melt butter in a skillet over medium heat.

  5. 5

    Add garlic and cook until fragrant, about 30 seconds.

  6. 6

    Add spinach and cook just until wilted.

  7. 7

    Stir in artichokes.

  8. 8

    Add a splash of sherry and let it cook off for 30–60 seconds.

  9. 9

    Remove from heat and let cool slightly.

  10. 10

    Mash cottage cheese with a fork (optional, you can also just whisk it in for a more rustic texture).

  11. 11

    Whisk together:

  12. 12

    Eggs

  13. 13

    Cottage cheese

  14. 14

    Heavy cream

  15. 15

    All seasonings

  16. 16

    Spread spinach artichoke mixture evenly over the cheese-lined crust.

  17. 17

    Pour egg mixture over the top.

  18. 18

    Gently tap or jiggle the pan so everything settles evenly. Top with remaining cheese.

  19. 19

    Bake

  20. 20

    Bake at 400°F for 15 minutes.

  21. 21

    Reduce oven to 350°F and bake for 30–40 minutes, until:

  22. 22

    Center is set

  23. 23

    Top is golden

  24. 24

    A knife inserted comes out mostly clean

  25. 25

    Starting hot helps set the crust, finishing lower keeps it creamy.

  26. 26

    Rest & serve

  27. 27

    Let rest 10–15 minutes before slicing.

  28. 28

    Slice into 8 pieces.

  29. 29

    Enjoy friends