Are you craving a comforting, healthy, and utterly delicious meal that's surprisingly easy to make? Look no further than this Artichoke Spinach Quiche! This recipe is perfect for a quick weeknight dinner, a delightful weekend brunch, or even a sophisticated lunchbox addition. Packed with nutritious spinach and artichoke hearts, encased in a flaky crust, this quiche is guaranteed to become a new family favorite. It’s one of those best recipes that's both impressive and straightforward, proving that homemade cooking doesn't have to be complicated.
Ingredients:
This recipe yields a 6-serving quiche.
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup shredded Parmesan cheese
- 4 large eggs
- 1 cup milk or cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork to prevent bubbling. Pre-bake for 10-12 minutes at 375°F (190°C).
Preparing the Filling and Baking the Quiche:
- Sauté vegetables: While the crust is pre-baking, heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Combine ingredients: In a large bowl, combine the sautéed vegetables, spinach, artichoke hearts, and Parmesan cheese.
- Whisk eggs and milk: In a separate bowl, whisk together the eggs, milk (or cream), salt, and pepper.
- Assemble and bake: Pour the egg mixture over the vegetable mixture and stir gently to combine. Pour the filling into the pre-baked pie crust.
- Bake: Bake for 35-40 minutes, or until the quiche is set and lightly golden brown. A knife inserted near the center should come out clean.
- Cool and serve: Let the quiche cool slightly before slicing and serving.
Tips for the Best Artichoke Spinach Quiche:
- For a richer flavor, use heavy cream instead of milk.
- Don't overmix the quiche filling; a few lumps are okay.
- If you're short on time, you can use a store-bought pie crust.
- Add a sprinkle of red pepper flakes for a touch of heat.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Mushroom and Spinach Quiche: Substitute sautéed mushrooms for the artichoke hearts.
- Feta and Spinach Quiche: Add crumbled feta cheese to the filling for a tangy twist.
- Sun-dried Tomato and Spinach Quiche: Incorporate sun-dried tomatoes for a burst of intense flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 15-20g Fat: 20-25g Carbohydrates: 20-25g
This delicious and easy Artichoke Spinach Quiche is a perfect example of healthy meals that are quick to prepare and delightful to eat. Enjoy this simple yet elegant dish as a quick dinner idea or a special occasion treat. It's sure to be a hit with everyone!