Creamy Spinach and Artichoke Quiche – Recipe

larrythedood's creamy spinach and artichoke quiche

This recipe was inspired by Link. Makes 4 ramekins


  • 4 eggs
  • 5oz frozen spinach (1/2 package)
  • 4 oz frozen artichoke hearts
  • 1 shallot
  • 1 clove of garlic
  • 1/4 cup milk
  • 1/4 cup parmesan cheese
  • 1/4 cup water
  • salt (1 tsp)
  • pepper (1/4 tsp)
  • butter (only to coat ramekins)
  • olive oil or cooking spray
  1. Place water and frozen spinach in covered sauce pan, set heat to high and bring to a boil.
  2. While the spinach thaws place the artichokes in a colander and rinse under cold water for 1 minute.
  3. Preheat oven to 275F
  4. When the spinach is about halfway thawed, add the the artichokes to the sauce pan and re-cover.
  5. When the spinach is completely thawed, stir the mixture and recover for 1 minute.
  6. Remove from heat and drain the mixture, press excess water out of the mix, set aside.
  7. Heat a frypan to med/high heat with a small amount of olive oil or cooking spray.
  8. Add shallots, saute 2 minutes
  9. Add garlic, saute 1-2 minutes
  10. Add the spinach-mix and mix, saute until excess moisture is evaporated (about 1-2 minutes)
  11. Place the mix into a mixing bowl, add milk & parmesan, mix thoroughly
  12. Adjust flavorings with salt and pepper.
  13. Let cool if necessary
  14. Add the eggs and mix thoroughly
  15. Pour the mix into 4 lightly buttered ramekins
  16. Place ramakins on a baking sheet and bake for 40 minutes at 275F



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