RECIPE ARTICHOKE QUICHE RECIPES

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SPINACH-ARTICHOKE QUICHE RECIPE - PILLSBURY.COM



Spinach-Artichoke Quiche Recipe - Pillsbury.com image

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

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 tablespoons butter
1 teaspoon finely chopped garlic
2 cups packed baby spinach, coarsely chopped
1 cup shredded Parmesan cheese
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped, patted dry with paper towels
4 eggs
1 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

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

BEST CRUSTLESS QUICHE RECIPE - HOW TO MAKE ... - DELISH



Best Crustless Quiche Recipe - How To Make ... - Delish image

Crustless Quiche from Delish.com is somehow more delicious than its eggy cousin, the frittata.

Provided by Lena Abraham

Categories     gluten-free    low-carb    low sugar    vegetarian    brunch    baking    breakfast    brunch

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

1 tbsp. butter
8 oz. cremini mushrooms, thinly sliced
1 shallot, minced
2 c. loosely packed spinach
Kosher salt
Freshly ground black pepper
8 large eggs
1/4 c. whole milk
1/4 c. oil-packed sun-dried tomatoes, finely chopped
1/4 c. freshly grated Parmesan

Steps:

  • Preheat oven to 375°. In a medium skillet over medium heat, melt butter. Add mushrooms and let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and golden, 5 to 6 minutes. Add shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 1 minute more. Season with salt and pepper and remove from heat.
  • In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom mixture and season again with salt and pepper. Pour into a 8" to 9" pie dish and bake until eggs are just set, 18 to 20 minutes. Let cool 3 minutes before slicing and serving.

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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.
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