Best 5 Spinach Asiago Artichoke Quiche Recipes

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Indulge in a culinary journey with our exquisite Spinach Asiago Artichoke Quiche, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish features a flaky, buttery crust encasing a creamy, savory filling of tender spinach, succulent artichoke hearts, and nutty Asiago cheese. The quiche is further enhanced by a medley of herbs and spices that create a harmonious balance of flavors. Whether you're hosting a brunch, seeking a satisfying lunch option, or planning a delightful dinner, thisSpinach Asiago Artichoke Quiche is a versatile and impressive dish that is sure to impress. Alongside this main recipe, our article also offers variations and alternative crust options to cater to different dietary preferences and culinary preferences, making it the ultimate guide to creating a perfect quiche.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

SPINACH, ASIAGO, ARTICHOKE QUICHE



SPINACH, ASIAGO, ARTICHOKE QUICHE image

This quiche is packed with flavor! Add a nice green salad to round out your meal. If you don't like one of the ingredients, just leave it out. Use the basic formula and customize it to your liking.

Provided by Susan Din

Categories     Savory Pies

Time 2h

Number Of Ingredients 21

1 pie crust-deep dish
PERFECT PIE CRUST-THE PIONEER WOMAN-
THIS MAKES 3 SINGLE CRUSTS THAT FREEZE VERY WELL.TUTORIAL HERE: HTTP://THEPIONEERWOMAN.COM/COOKING/2007/12/P-P-P-PIE_CRUST_AND_ITS_P-P-P-PERFECT/
1 1/2 c crisco (vegetable shortening)
3 c 3 cups all-purpose flour
1 large 1 egg
5 Tbsp ice cold water
1 tsp salt
1 Tbsp white vinegar
QUICHE FILLING
6 slice thick cut hickory smoked bacon
8 oz button mushrooms sliced
2 Tbsp butter
6 large eggs
1 1/2 c milk or half and half
1 tsp salt
1/4 tsp fresh cracked black pepper
1/4 c minced onion
1 can(s) artichoke hearts roughly chopped
6 oz asiago cheese, grated
10 oz frozen chopped spinach-thawed and squeezed dry

Steps:

  • 1. Line a deep dish pie plate with crust.
  • 2. Cook bacon till crisp, drain on paper towels and then coarsly chop.
  • 3. slice and cook mushrooms in 2TBSP butter until golden over medium high heat. Remove to a plate and cool to room temperature.
  • 4. IMPORTANT....Heat oven to 450 with a baking sheet on the lowest rack for 10 minutes.
  • 5. Break eggs into a large bowl and Whisk to combine yolks and whites thoroughly. Add milk or 1/2 & 1/2, and salt & pepper, mixing well.
  • 6. Fill your prepared crust with all the fillings except the egg mixture. Once baking sheet is heated-MOVE it and the rack to the center position of the oven. Place crust hot baking sheet then carefully pour egg mixture over fillings. Gently push rack in and bake for 15 minutes(at 450)
  • 7. Turn oven down to 325 and cook for 45 minutes, or until just set. Watch that the crust doesn't get too dark, cover with foil or a crust shield if needed. Allow to cool and set for at least 30 minutes before cutting.

ARTICHOKE, SPINACH QUICHE



Artichoke, Spinach Quiche image

Make and share this Artichoke, Spinach Quiche recipe from Food.com.

Provided by JHargrove

Categories     Lunch/Snacks

Time 1h30m

Yield 2 slices each, 8 serving(s)

Number Of Ingredients 7

9 eggs
1/2 pint heavy cream
3 (16 ounce) cans artichokes, chopped
2 (16 ounce) boxes frozen chopped spinach
1 lb mozzarella cheese, chopped
8 ounces parmesan cheese
2 frozen deep dish pie shells

Steps:

  • Mix eggs and heavy cream in a seperate bowl and set aside.
  • Defrost spinach and squeeze dry, chop artichokes, and mozzarella add other ingredients.
  • Mix together with egg mixture and mix well.
  • Pour into 2 deep dish pie shells, and bake in 450 degree oven for 60 minutes until browned on top.

Nutrition Facts : Calories 785, Fat 49.1, SaturatedFat 24.7, Cholesterol 319.9, Sodium 1306.5, Carbohydrate 48.1, Fiber 13.8, Sugar 5.2, Protein 43.4

BACON SPINACH ASIAGO QUICHE



Bacon Spinach Asiago Quiche image

This is the quiche recipe that I created for RSC #11. It starts off with a homemade crust and then is filled with a delighful combination of eggs, bacon, spinach, asiago and cheddar cheeses, shallots or green onions and sun dried tomatoes.

Provided by Crafty Lady 13

Categories     Breakfast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 cup shortening (I like to used the butter flavored shortening)
1/2 teaspoon salt
1/2 cup cold water
4 eggs
1 1/2 cups milk
1/2 cup shredded asiago cheese
3/4 cup shredded cheddar cheese, divided
8 slices bacon, cooked and chopped
1/4 cup shallots or 1/4 cup green onion, chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup sun-dried tomato, chopped

Steps:

  • For the crust: Mix flour, shortening and salt together with a fork until crumbly. Add water a little at a time until the dough holds together. Mix lightly with fork. Be careful not to over mix the dough or it will come out tough instead of flaky.
  • Place ball of dough onto a lightly floured surface and roll out to fit a 9" pie pan. Loosely roll the dough onto your rolling pin and place dough in pie pan. Push dough into the pie pan and trim off any excess dough. Finish edges with a fork or by crimping the edges with your fingers.
  • For the filling: In a large bowl whisk together eggs and milk. Mix in the asiago cheese and 1/2 cup of the cheddar cheese. Add bacon, shallots, sun dried tomatoes, salt, and cayenne pepper. Squeeze out the excess liquid from the spinach and add to the egg mixture. Mix everything together until it is well blended.
  • Pour into prepared pie crust shell. Sprinkle with the remaining 1/4 cup of shredded cheddar cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted about 2 inches from the edge comes out clean.

SPINACH ARTICHOKE QUICHE



Spinach Artichoke Quiche image

Make and share this Spinach Artichoke Quiche recipe from Food.com.

Provided by chia2160

Categories     Spinach

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 garlic cloves, chopped
2 shallots, chopped
6 ounces fresh spinach
1 tablespoon butter
7 ounces canned artichoke hearts, chopped
1/4 cup pine nuts, toasted
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
3 eggs
1 1/2 cups milk
3/4 cup asiago cheese, grated
1/4 cup parmigiano-reggiano cheese, grated
1 pie shell

Steps:

  • Preheat oven to 375°F.
  • Sauté garlic and shallots in butter until softened, 1-2 minutes.
  • Add spinach and sauté until wilted.
  • Add chopped artichokes, pine nuts, seasonings and remove from heat.
  • Pour into a large bowl to cool.
  • Add eggs, milk and cheeses, stirring to mix everything well.
  • Add to pie shell.
  • Bake 45 minutes to 1 hour or until set.

Tips:

  • Use Fresh Ingredients: The quality of your ingredients will greatly impact the flavor of your quiche. Use fresh spinach, artichokes, and cheese for the best results.
  • Don't Overcrowd the Quiche: Be careful not to overfill the quiche pan, as this can result in a soggy crust. Leave some space between the filling and the top of the crust.
  • Bake the Quiche Until It Is Set: The quiche is done baking when the center is set and the top is golden brown. Insert a toothpick into the center of the quiche; if it comes out clean, the quiche is done.
  • Let the Quiche Cool Slightly Before Serving: Allow the quiche to cool for about 10 minutes before slicing and serving. This will help the quiche to set and hold its shape.

Conclusion:

This spinach, Asiago, and artichoke quiche recipe is an easy-to-follow guide that even beginner home chefs can follow. With its versatile ingredients and simple preparation, this quiche can be enjoyed for breakfast, lunch, or dinner. Whether you serve it as a main course or a side dish, this quiche is sure to be a hit with your family and friends. So gather your ingredients, preheat your oven, and get ready to create this delicious dish!

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