Best 2 Spinach And Artichoke Quiche Recipes

Indulge in the ultimate culinary experience with our delectable Spinach and Artichoke Quiche! This savory dish is a symphony of flavors and textures, featuring a flaky, golden crust enveloping a creamy, cheesy filling bursting with tender spinach, savory artichokes, and a hint of garlic. Perfect for brunch, lunch, or dinner, this quiche is a versatile crowd-pleaser that will tantalize your taste buds and leave you craving more.

In this comprehensive guide, we'll take you through three irresistible Spinach and Artichoke Quiche recipes, each with its own unique twist. From a classic rendition to a vegetarian delight and a gluten-free option, we've got you covered. Get ready to impress your family and friends with your culinary prowess as you whip up these mouthwatering quiches. So, don your apron, gather your ingredients, and let's embark on a culinary journey that will leave you utterly satisfied.

Let's cook with our recipes!

SPINACH AND ARTICHOKE QUICHE

Spinach and Artichoke Quiche image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 large eggs
1 cup half-and-half
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 5-ounce package baby spinach
1 cup frozen artichoke hearts, thawed and roughly chopped
1/3 cup crumbled garlic-herb goat cheese (about 2 ounces)
1 prepared 9-inch pie crust, thawed if frozen
10 grape tomatoes, halved
1 tablespoon red wine vinegar
1/2 teaspoon dijon mustard
4 cups Italian salad blend

Steps:

Put a baking sheet in the lower third of the oven and preheat to 425 degrees F. Whisk the eggs, half-and-half, 3/4 teaspoon salt and ¼ teaspoon pepper in a large bowl and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spinach, artichoke hearts and 2 pinches salt. Cook, stirring, until the spinach is wilted and the skillet is dry, about 1 minute. Remove the vegetables to a plate lined with a few layers of paper towels; let cool slightly. Carefully pull up the sides of the paper towels and squeeze out most of the liquid; stir the vegetables into the egg mixture.
Scatter the goat cheese in the bottom of the pie crust. Pour in the egg mixture, then arrange the tomatoes cut-side up in the eggs. Season with pepper. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes.
Meanwhile, whisk the vinegar and mustard in a medium bowl; whisk in the remaining 1 tablespoon olive oil until smooth. When the quiche is almost done, add the salad mix to the bowl and toss with the vinaigrette. Season with salt and pepper.
Cut the quiche into wedges and serve with the salad.

Nutrition Facts : Calories 470, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 177 milligrams, Sodium 892 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 15 grams, Sugar 7 grams

LOW FAT SPINACH AND ARTICHOKE QUICHE

Low Fat Spinach and Artichoke Quiche image

This is a low fat version of a quiche that I found online somewhere a while back. In our attempt to be healthier, we've altered most of our recipes. Hope you like it!

Provided by zomojen

Categories Breakfast

Time 55m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fat free sour cream
1 tablespoon salt
2 1/2 cups fat-free half-and-half
8 eggs
1 tablespoon pepper
1 pinch nutmeg
1 prepared pie crust
3/4 cup chopped spinach
3/4 cup artichoke heart
3 cups shredded part-skim mozzarella cheese
1/2 cup reduced fat parmesan cheese

Steps:

For the batter:
In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
For the crust:
Preheat the oven to 350 degrees F.
Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
To assemble:
Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

Tips:

Prep your ingredients beforehand: This will ensure that everything is ready to go when you start cooking, making the process smoother and faster.
Use fresh, high-quality ingredients: This will make a big difference in the overall flavor and quality of your quiche.
Don't overcook the quiche: The center should be just set, not dry or crumbly.
Let the quiche cool slightly before serving: This will help it to set properly and make it easier to slice.
Garnish the quiche with fresh herbs or vegetables before serving: This will add a pop of color and flavor.

Conclusion:

The spinach and artichoke quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your own preferences. With its creamy filling, flaky crust, and flavorful toppings, this quiche is sure to be a hit with family and friends. So next time you're looking for a quick and easy meal that's also delicious and satisfying, give this spinach and artichoke quiche a try.