Description
This Spinach Artichoke Quiche is a delicious and hearty dish perfect for breakfast, brunch, or a light dinner. It features a whole wheat pie crust filled with a creamy mixture of cream cheese, half-and-half, spinach, artichoke hearts, and a blend of mozzarella, cheddar, and parmesan cheeses, all flavored with garlic, lemon juice, and a hint of red pepper flakes for a subtle kick.
Ingredients
Scale
Crust
- 1-9″ single Whole Wheat Pie Crust
Filling
- 6 ounces (170 grams) cream cheese, softened
- ½ cup (120 grams) half-and-half
- 1 garlic clove, minced
- 2 large eggs
- 6 ounces (170 grams) chopped frozen spinach, thawed and squeezed out
- 1 (14-ounce) can artichoke hearts, drained
- 2 green onions, sliced
- ½ cup (80 grams) mozzarella or cheddar cheese, shredded
- â…“ cup (50 grams) parmesan cheese, grated
- 2 tablespoons lemon juice
- Pinch of red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the quiche later.
- Prepare the pie crust: Place the whole wheat pie crust into a 9-inch pie dish, pressing it evenly against the bottom and sides. Set aside.
- Mix cream cheese and half-and-half: In a mixing bowl, combine the softened cream cheese and half-and-half until smooth and creamy, ensuring there are no lumps.
- Add flavorings and eggs: Stir in the minced garlic, lemon juice, red pepper flakes, salt, and pepper into the cream cheese mixture. Then, beat in the two large eggs until fully incorporated.
- Combine vegetables and cheeses: Fold the thawed and drained spinach, drained artichoke hearts, sliced green onions, shredded mozzarella or cheddar cheese, and grated parmesan cheese into the creamy mixture. Ensure everything is well mixed for an even flavor distribution.
- Fill the pie crust: Pour the prepared filling into the pie crust, spreading it evenly.
- Bake the quiche: Place the pie dish on the center rack in the preheated oven and bake for 45-50 minutes. The quiche is done when the filling is set and a knife inserted in the center comes out clean.
- Cool and serve: Allow the quiche to cool for about 10 minutes before slicing. This resting time helps the filling set further for easier slicing and better texture.
Notes
- You can use fresh spinach instead of frozen; simply sauté it lightly and drain excess moisture before adding to the mixture.
- For a dairy-free version, substitute cream cheese and half-and-half with plant-based alternatives.
- Adjust the amount of red pepper flakes to suit your preferred level of heat.
- Store leftovers in the refrigerator and consume within 3 days for optimal freshness.
