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Author Notes: Spinach artichoke quiche is a delicious twist on your favorite dip! With Monterey Jack and Parmesan cheeses its rich and filling! —garlic and zest
9-inch pie crust
14 oz. can artichoke bottoms or hearts, dried of any excess moisture
10 oz. package frozen spinach, thawed and squeezed dry of excess moisture
cup heavy cream
tablespoon or more, hot sauce
teaspoon garlic powder
teaspoon black pepper
cups monterey jack cheese, divided
cups parmesan cheese, divided
- Preheat oven to 450 degrees.
- Press pie crust into a 9" glass pie dish. Crimp edges for decorative finish or use the tines of a fork to create a pattern on the edges of the crust. Place a piece of parchment paper in the pie crust and fill with pie weights or dried beans. Bake for 8-9 minutes until pie crust is set and just barely starting to brown.
- Reduce oven temperature to 375 degrees.
- Whisk eggs in a large bowl. Add milk, cream, hot sauce, pepper, garlic powder, 1 cup monterey jack and 1 cup parmesan cheese and stir well to combine.
- Add the thawed and welldrained spinach and mix in well.
- If using artichoke bottoms, pat them dry with paper towels and arrange them in the bottom of the pie crust.
- If using artichoke hearts,dry them thoroughly and roughly chop them before stirring into the spinach mixture.
- Pour the spinach mixture into the pie crust, smoothing it out with a spatula. Top with remaining cheeses.
- Bake for about 1 hour until set. Remove from oven and let cool for 15-20 minutes before serving.
- This can be made a day ahead and refrigerated. To reheat, place in a 300 degree oven for 20 minutes.
- Serve with extra hot sauce and sour cream if desired.