top of page


Spinach & Artichoke Quiche |Cooking With Carolyn

Copyright © 2010 by Cooking With Carolyn

Yield: 8 Slices


· 1- Frozen Deep Dish Pie Shell, thawed

· 3 Tablespoons Extra Virgin Olive Oil or Vegetable Oil

· 3 Tablespoons Shallots, finely chopped OR 2 Tablespoons Red Onions, finely chopped

· 1 to 2 Garlic Cloves, finely chopped

· ½ Cup Frozen Chopped Spinach, thawed (squeeze out the excess water)

· ½ Cup Frozen Artichoke Hearts, thawed and chopped

· To Taste Kosher Salt

· To Taste Black Pepper

· To Taste Grand Diamond All Purpose Seasoning

· 3 Extra Large Eggs, beaten

· 1 1/3 Cups Half & Half

· 3 Tablespoons Goat Cheese or Cheese of your choice


Preheat Oven to 375 degrees

Using a fork, poke some holes in the bottom of the thawed pie shell. Prebake the pie shell for about 8 to 10 minutes and set aside. Place the thawed spinach in a clean kitchen towel, cheesecloth or paper towels and squeeze out the excess water. (Tip: Measure the spinach after squeezing the excess water out to make sure it is ½ cup.)

In a medium sauce pan over medium-high heat preheat the oil. Sauté the shallots until they’re slightly clear, about 3 to 5 minutes then add the garlic and cook for an additional minute. Next, add the spinach, artichoke, and seasonings to taste. Cook for about 8 to 10 minutes.

In a large bowl combine the eggs and half & half, whisk thoroughly.

Add the spinach mixture and cheese to the egg mixture and stir to combine. Pour the mixture into the prebaked pie shell. Use a spoon to make sure the spinach mixture is evenly distributed in the pie shell. Carefully place the quiche on a baking sheet just in case the mixture overflows. Bake at 375 degrees for about 35 minutes or just until firm, if it giggles it’s not done. (Note: Towards the end of the baking process the quiche will slightly rise like a cake, don’t worry this is part of the cooking process.) Once done remove the quiche from the oven and allow to cool for about 10 to 15 minutes. Cut and serve.


80 views0 comments


bottom of page