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Spinach Artichoke Quiche

Prep Time 10 minutes
Cook Time 35 minutes
Resting time 5 minutes
Servings 4 servings
Calories 388kcal

Ingredients

  • 1 tsp Extra-virgin olive oil
  • 2 tbsp Shallot chopped
  • 1 clove Garlic minced
  • 6 cups Baby spinach packed
  • 1.5 cups Artichoke hearts drained and chopped
  • 4 Eggs beaten
  • 1/4 cup Heavy cream
  • 2 tbsp Parmesan cheese grated
  • 1 Pie Crust deep, 9 inch crust
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Heat the oil in a non-stick pan over medium heat. Saute the shallots and garlic until golden brown, then add spinach and saute until wilted. Season with salt and pepper, then set aside to cool. Once cooled, squeeze as much of the moisture out of the spinach as you can.
  • Squeeze as much moisture out of the artichokes as you can.
  • Combine the eggs, cream, cheese, in a bowl. Then add the artichokes and spinach mixture. Mix everything together well. Season with salt and pepper. Pour the mixture into the pie crust.
  • Bake in the oven until a toothpick inserted into the center comes out clean (about 25 to 35 minutes). Remove from the heat. Let stand for 5-10 minutes before cutting into wedges and serving.

Nutrition

Calories: 388kcal | Carbohydrates: 32g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1051mg | Potassium: 386mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4696IU | Vitamin C: 13mg | Calcium: 120mg | Iron: 3mg