Spinach and Artichoke Quiche

Spinach and Artichoke Quiche

I love a good quiche. It is a great brunch dish with endless variations. I was asked recently to prepare several quiches for a family event. I knew I wanted to make a quiche with artichoke hearts. When I was starting to put the quiches together it occurred to me that I had also just brought home a giant bag of spinach. Made sense to put the 2 together.  Sort of like spinach and artichoke dip. I used about a pound of fresh spinach, cooked, drained and chopped, but a box of frozen spinach would work, too.

Spinach and Artichoke Quiche

1 unbaked pie crust – enough for a deep dish pie
4 oz. diced cheddar cheese
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 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.