You Won’t Want To Stop At Just One Slice
Spinach And Artichoke Quiche
This rich, creamy quiche makes an elegant every day kind of meal. Just balance it out with a crunchy fresh salad and you’ve got the perfect dinner – and probably a couple slices left over for a no-fuss lunch the following day!
- 1 single 9 inch pie crust
- 2 tablespoons olive oil
- 1/2 cup onion chopped
- 1 clove garlic minced
- 10 ounces fresh spinach roughly chopped
- salt and pepper to taste
- 1 can artichoke hearts quartered
- 10 eggs
- 1/2 cup half and half
- pinch cayenne
- salt and pepper to taste
- 1/4 cup ricotta cheese
- 2 tablespoons grated parmesan cheese
- 3 ounces cream cheese torn in small pieces
- 1 tablespoon butter melted
- 2 tablespoons fresh parsley chopped
- Preheat oven to 350 degrees F.
- On a large, lightly floured cutting board, roll out the dough to about a 12 inch in diameter circle, big enough to fit a 9 inch, glass, deep dish pie plate. Starting with one edge of the crust, roll the dough onto the rolling pin, and then unroll it evenly over the top of the dish. Press the dough gently into the bottom and up the sides of the dish, and decoratively crimp the edges around the top. Set aside.
- Heat oil in a frying pan over medium high heat. Add the onions and garlic to the pan and saute a few minutes until everything is softened up a bit, then add the spinach, stirring everything together until the spinach is completely wilted. Season with salt and pepper, then remove the pan from the heat to cool. Spread the mixture evenly over the bottom of the crust. Sprinkle the parsley over the top, and scatter the drained artichoke heart quarters over that. Set aside.
- In a large bowl, beat the eggs and the half and half with a fork, and add the salt, pepper, cayenne, ricotta, parmesan, and torn pieces of cream cheese. Blend thoroughly, and set aside.
- Brush melted butter around the crimped edges of the crust.
- Pull your center oven rack out half way, and place a sheet of aluminum foil on it in case of spillage or bubbling over. Now center your pie plate on top of the foil. Carefully ladle the egg/cheese mixture over the onion, garlic, spinach, and artichoke layers. Sprinkle the parsley over the top, and gently push the rack back in place and close the oven door.
- Bake for 45 to 55 minutes until the crust is golden brown and the egg mixture is cooked through and not jiggly. Check for doneness by inserting a toothpick in the center of your quiche, and if it comes out clean, you're good to go. If not, let it bake for another couple minutes until done. Remove it from the oven, and let it cool for 10 minutes on a wire rack so it can firm up a bit before slicing.