This Spinach and Artichoke Quiche marries my favorite busy day dinner with my favorite cheesy hot dip. It’s an easy meatless meal that proves that comfort food isn’t all about meat and potatoes.
Is there anybody who doesn’t love quiche ~ or hot and cheesy spinach artichoke dip?
That proves that this is one of the most lovable meals out there. You can make it quickly and easily with pantry staples and a frozen crust, as long as you’ve got some decent cheese in the fridge. When I cook with cheese I usually opt for assertive varieties so that their flavor will carry though in the finished dish. Milder cheese just seems to get lost. Look for sharp cheddar, or other aged hard cheeses like Gruyere, or Parmesan.
TIP: Cheese that has been aged is sharper, harder, and more flavorful than younger, softer cheeses. Mild cheddar is aged 2-3 months ~ sharp is aged 6-9 months ~ and extra sharp is aged a full 1 1/2 to 2 years.
There is almost no end to what you can add into the basic quiche batter of eggs, milk, and cheese.
Whether you prefer a vegetarian onion and herb, or a meatier ham version, you can customize quiches in a gazillion ways. I use them as part of my meatless meal strategy (I try to go meatless at least 2 to 3 times a week) This spinach and artichoke quiche is tempting enough to to lure your toughest customers away from animal protein, at least occasionally.
Quiche is all about easy elegance, it shouldn’t be a complicated meal, so go ahead and buy a pre-made crust.
You can get really good ones these days…I like the frozen kind, so I can count on having one around when I need it.
- 1 frozen pie crust (do not thaw)
- 5 large eggs
- 1 cup milk, half and half, or cream
- 1 cup shredded sharp cheese such as cheddar, Gruyere, or your choice
- 1/2 cup shredded Parmesan cheese
- 1 14-ounce can artichoke hearts, drained
- 5 ounces (or about half of a 10 ounce box) frozen spinach, thawed and drained well
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- Set oven to 400F
- Whisk the eggs well in a large mixing bowl.
- Whisk in the milk or half and half, and then the cheeses.
- Squeeze any excess moisture out of the artichoke hearts, and chop them. Add them to the mixture.
- Chop the spinach and add it to the mixture as well. (Make sure there is no excess moisture in the spinach) Season with salt and pepper.
- Pour the mixture into the frozen pie shell. Bake for about 50 minutes, or until browned and risen in the center. It should not be soft or wobbly in the center. You can check with a toothpick.
- Quiches freeze beautifully, so consider making more than one. It’s even ok to refreeze that frozen pie crust, so you’re good to go.