Spinach Artichoke Quiche
The ultimate comfort food, Spinach Artichoke Quiche is creamy, cheesy, and filled with wholesome goodness. Perfect for brunch or a light dinner, this dish tantalizes your taste buds and is sure to impress your guests. Try it tonight for an easy weeknight dinner!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 batch Pâte Brisée
- 1 teaspoon Olive oil (5 grams)
- 1 cup Chopped drained canned artichoke hearts (168 grams)
- 1 clove Garlic (5 grams), minced
- 2 cups Chopped fresh spinach (80 grams)
- 1.75 cups Heavy whipping cream (420 grams)
- 1 cup Whole milk (240 grams)
- 7 large Eggs (350 grams)
- 2 teaspoons Kosher salt (6 grams)
- 0.5 teaspoon Ground white pepper (1 gram)
- 0.5 cup Crumble goat cheese (70 grams)
Instructions
- Preheat oven to 375°F (190°C). Spray a tall-sided 10-inch fluted round removable-bottom tart pan with baking spray with flour.
- On a lightly floured surface, roll Pâte Brisée into a 14-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Trim edges, if necessary. Freeze until firm, about 20 minutes.
- Top prepared crust with a piece of parchment paper. Add pie weights. Place on a baking sheet.
- Bake until crust is mostly dry and set, 30 to 35 minutes. Carefully remove parchment and weights, and bake until inside of crust is dry and edges are starting to turn golden brown, about 5 minutes more. Reduce oven temperature to 325°F (170°C).
- In a large skillet, heat olive oil over medium heat. Add artichoke and garlic, and cook for 1 minute. Add spinach, and cook until mostly wilted, about 1 minute. Transfer to a heatproof bowl, and let cool completely.
- In a large bowl, whisk together cream, milk, eggs, salt, and white pepper until well combined.
- In bottom of prepared crust, spread artichoke mixture, and sprinkle with cheese. Place tart pan on a rimmed baking sheet, and place in oven. Quickly but carefully pour cream mixture into crust.
- Bake until filling is set and top is starting to turn golden brown, 55 minutes to 1 hour. Let cool completely in pan. Remove from pan before serving.
Notes
- Tip 1: The best quiches should be super silky and creamy when you cut into them. Aim to bake your quiche until the top is lightly golden and just set and the filling still jiggles as a whole.
- Tip 2: If overbaked, the center will be denser and heavy.