Spinach and Artichoke Quiche
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 32 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 177 milligrams
- Sodium
- 892 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 6 grams
- Protein
- 15 grams
- Sugar
- 7 grams
- Total: 40 min
- Active: 25 min
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
Directions
- 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.