Name: Spinach Artichoke Quiche
Prep time: 20 min
Cook time: 60 min
Ingredients: 1 TBSP Extra-virgin olive oil; 16 oz Baby spinach; 10 oz Ground sausage; 1 cups Ricotta cheese; 2 Eggs; 3 TBSP Pecorino Romano Cheese; 1/2 cup Fresh mozzarella (diced); 1 cup Artichoke hearts (chopped); Nonstick spray; 1 Pie Crust (9 inch pie crust ); Salt; Black pepper; 1 cup Cucumber (sliced into half circles); 1 Tomato (cut into wedges); 1/2 cup Red onion (sliced thin); 1 clove Garlic (minced); 1 TBSP Extra-virgin olive oil; 1 tsp Red wine vinegar; 1/4 tsp Dried oregano; 2 Dinner rolls; 4 tsp Butter; 24 oz Sparkling water (cold)

Spinach Artichoke Quiche

4 from 1 vote

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Prep Time: 20

Cook Time: 1

cooling: 10

Servings:

Calories: 721kcal

Ingredients

Quiche

1 TBSP Extra-virgin olive oil
16 oz Baby spinach
10 oz Ground sausage
1 cups Ricotta cheese
2 Eggs
3 TBSP Pecorino Romano Cheese
1/2 cup Fresh mozzarella diced
1 cup Artichoke hearts chopped
Nonstick spray
1 Pie Crust 9 inch pie crust

Seasoning

Salt
Black pepper

Cucumber Tomato Salad

1 cup Cucumber sliced into half circles
1 Tomato cut into wedges
1/2 cup Red onion sliced thin
1 clove Garlic minced
1 TBSP Extra-virgin olive oil
1 tsp Red wine vinegar
1/4 tsp Dried oregano

Buttered roll

2 Dinner rolls
4 tsp Butter

Sparkling Water

24 oz Sparkling water cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Preheat the oven to 375℉ (190℃).
Heat the oil in a skillet over medium heat. Saute the spinach until wilted then remove from the skillet and place in a strainer to drain. Add the sausage to the skillet and brown well breaking it up into smaller pieces until it is no longer pink.
Squeeze out as much moisture as you can from the spinach. Then roughly chop.
In a bowl whisk the ricotta, eggs, pecorino cheese, and mozzarella until smooth. Fold in the artichoke, sausage, and spinach. Season with salt and pepper, mix together well.
Pour the mixture evenly into the pie crust. Bake in the oven for approximately 30 to 40 minutes or until the crust is golden brown and a toothpick inserted into the center comes out clean. Then set aside to cool for 10 minutes.
In a bowl mix all the ingredients for the tomato salad. Season with salt and pepper to taste. Refrigerate until ready to serve to allow everything to marinate.
Warm the roll in the oven for 2 to 3 minutes then spread the inside with butter.
Portion the quiche, serve with tomato salad, roll, and sparkling water.
Freeze or save the remaining portions for another time.

Nutrition