Saturday, April 10, 2010

Spinach-Artichoke Quiche

I made quiche for Easter last weekend - I picked it because it was easy to make it, and doesn't need to be kept warm.  I used pre-made crusts, but if you're ambitious, you can make your own.  I actually filled two crusts and just added extra cheese.
  • 1/2 bag frozen spinach
  • 1 can of artichokes, drained and minced
  • 5 eggs (or any combination of egg whites and yolks that adds up to 5 eggs)
  • 1/2 cup of milk (a lot of recipes call for heavy cream, but that's really not necessary)
  • 1 bag of cheddar cheese (or parmesean)
  • salt, pepper, garlic powder
  1. Preheat oven to 425. 
  2. Saute spinach until thaw and cooked.  Add artichokes to the pan, and season with salt, pepper, garlic powder. 
  3. Put in a bowl and add the eggs.  Mix together, either with a spoon or an electric mixer.  
  4. Line the bottom of the crust with cheese.  Pour in egg mixture.  Top with more cheese.  
  5. Bake at 425 for 20 minutes.  
  6. Lower oven temperature to 350 and bake for an additional 30 minutes. 
Quiche is a great vegetarian party dish, and never fails to impress people, particularly topped with cheese.  Quiche also isn't nearly as bad for you as everyone says - particularly if you omit the cream, and maybe leave out a few egg yolks. 

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