quiche recipe

Spinach and Artichoke Quiche

Spinach and Artichoke Quiche

If you are still looking for something to make for Mother’s Day- why not make a quiche? I love quiche. It is a perfect dish for any time of the day. It is also so versatile. You can really get creative with the ingredients you put in your quiche. As an added bonus- quiche freezes well. I can make a couple, and freeze one for a day when I am too busy to cook. Leftover quiche is a favorite breakfast of mine. too.

I had planned to make a quiche with artichoke hearts. Seemed like a nice, Spring kind of dish. When I was starting to put the quiche together, it occurred to me that I also had a bag of spinach.

Made sense to put the two together.  Sort of like spinach and artichoke dip. Why didn’t I think about this sooner? The combo made for a wonderful quiche.

I used about a pound of fresh spinach, cooked, drained and chopped, but a box of frozen spinach would work, too.

Here is the recipe.

 Spinach and Artichoke Quiche

1 unbaked pie crust – enough for a deep dish pie
4 oz. diced cheddar cheese – I like a sharp cheddar
2 T. flour
1 lb. fresh spinach or 1 (10 oz.) package frozen spinach, cooked, chopped and squeezed dry
3-4 artichoke hearts, drained and chopped coarsely (about 1/2 of a 14 oz. can)
1 c. milk or half and half
3 eggs, beaten
2 T. fresh chopped parsley
Hot pepper sauce to taste
salt and pepper to taste
In 9-inch (deep dish) pie pan place the crust. Toss cheese with the flour and place in crust. Add the spinach and artichoke hearts. Combine milk with the eggs and add seasonings to taste. Pour over the spinach mixture. Place pan on a baking sheet to collect any drips and place in a preheated 400 degree oven. Bake for 30 minutes then turn down oven to 325 and continue baking until quiche is firm near the middle, about 25-30 minutes more. To test for “doneness” insert a butter knife about an inch from the center of the quiche. If it comes out clean, the quiche is done. Serves 4-6.

Ham and Asparagus Quiche

Ham and Asparagus Quiche

I had some fresh asparagus and wanted to make something special with it. I decided to make a quiche. I also had some ham, so combining the two ingredients in a quiche seemed like a good idea.

It was a very good decision.

 

Quiches are so versatile. You can fill them with almost any ingredients. They can be served for breakfast, brunch, lunch or dinner. You can also bake it right away, or freeze it for later. I often make two quiches, just so I can freeze one for later use.

 

The mix of ham, asparagus and Havarti cheese worked well together. You could use any number of cheeses that you like. Swiss would be nice, Gruyere or even a sharp cheddar would also work.

 

I use a homemade crust, but you can use a store bought crust, if you prefer.

 

 

 

Ham and Asparagus Quiche

 

1 (9-inch) unbaked pie crust

1½ c. shredded cheese – I used Havarti

4 t. flour

1½ c. diced cooked ham

12 oz. asparagus, trimmed, cut in ½- inch pieces and steamed 3 minutes

4 eggs

1 c. milk or half and half

2 T. fresh chopped parsley or 2 teaspoons dried

¼ t. salt

1T. Dijon mustard

1 t.  hot sauce

 

Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham and asparagus over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and asparagus mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1.

 

Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. Or, if you are planning on freezing it, you can use a foil pie pan.

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

The cold winter this year has really got me craving comfort foods. Also have a real taste for some childhood favorites. My mother used to make some really good quiches. Always a home made crust. I used what I had on hand the other day to whip up this quiche. Thought of her when I made it.

 

Spinach and Mushroom Quiche

1 unbaked pie crust

1 T. oil

1 small onion, chopped

8 oz. sliced mushrooms

salt and pepper to taste

1 (10 oz.) package frozen spinach, thawed and squeezed dry

4 oz. diced Swiss Cheese

2 T. flour

1 c. milk or half and half

3 eggs, beaten

In skillet saute onion in oil until tender. Add mushrooms and cook about 5 minutes more. Season with salt and pepper. Stir in the spinach and set aside. In 9-inch pie pan place the crust. Toss cheese with the flour and place in crust. Add the spinach mixture. Combine milk with the eggs and pour over the spinach mixture. Place pan on a baking sheet to collect any drips and place in a preheated 400 degree oven. Bake for 30 minutes then turn down over to 325 and continue baking until quiche is firm near the middle, about 25-30 minutes more. To test for “doneness” insert a butter knife about an inch from the center of the quiche. If it comes out clean the quiche is done. Serves 4-6.

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

 

 

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