SPINACH-ARTICHOKE QUICHE RECIPE - PILLSBURY.COM
Put a tasty twist on brunch with this vegetarian quiche that’s packed with spinach, Parmesan and marinated artichokes.
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Unroll crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under, and press together to form thick crust edge; flute. Prick bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned; cool 5 minutes.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat; add garlic, and cook 1 to 2 minutes, stirring frequently, until fragrant. Gradually add spinach, and cook until just wilted; remove from heat.
- Layer cheese, artichokes and spinach mixture in crust. In medium bowl, beat eggs, whipping cream, salt and pepper with whisk until well blended. Pour into pie crust, carefully stirring to evenly distribute spinach.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean; if needed, cover edge of crust with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes before serving. Cut into wedges.
Nutrition Facts : Calories 340 , CarbohydrateContent 15 g, CholesterolContent 150 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 9 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 540 mg, SugarContent 1 g, TransFatContent 1/2 g
SPINACH AND ARTICHOKE QUICHE RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Categories main-dish
Total Time 40 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
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, FatContent 32 grams, SaturatedFatContent 12 grams, CholesterolContent 177 milligrams, SodiumContent 892 milligrams, CarbohydrateContent 33 grams, FiberContent 6 grams, ProteinContent 15 grams, SugarContent 7 grams
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