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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
- 1 9-inch pie crust
- 1 14 oz. can artichoke bottoms or hearts, dried of any excess moisture
- 1 10 oz. package frozen spinach, thawed and squeezed dry of excess moisture
- 4 eggs
- 1 cup milk
- 3/4 cup heavy cream
- 1 tablespoon or more, hot sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 1/2 cups monterey jack cheese, divided
- 1 1/4 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.