Introduction
This delightful quiche combines the creamy richness of eggs and heavy cream with the earthy flavors of spinach and artichoke, all encased in a buttery pie shell. Perfect for brunch, lunch, or even a light dinner, this recipe is a crowd-pleaser that comes together easily.
Detailed Ingredients with measures
– 1 deep dish pie shell
– 6 large eggs
– 1 cup heavy cream
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded Parmesan cheese
– 1 cup fresh spinach, chopped
– 1 cup artichoke hearts, drained and chopped
Prep Time
15 minutes
Cook Time
45-50 minutes
Total Time
1 hour
Yield
Serves 6-8
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C).
Step 2: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and black pepper until well combined.
Step 3: Add Cheeses
Stir in the shredded mozzarella and Parmesan cheeses.
Step 4: Incorporate Vegetables
Add the chopped spinach and artichoke hearts to the egg mixture, stirring until evenly distributed.
Step 5: Fill the Pie Shell
Pour the mixture into the deep dish pie shell, spreading it evenly.
Step 6: Bake the Quiche
Place the quiche on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the center is set and the top is lightly golden.
Step 7: Cool and Serve
Remove from the oven and let it cool for 5-10 minutes before slicing and serving.
Notes
Note 1: Deep Dish Pie Shell
Ensure the pie shell is fully thawed and ready for filling if using a frozen shell.
Note 2: Egg Mixture Consistency
Whisk the egg mixture thoroughly to achieve a smooth texture, avoiding any lumps.
Note 3: Vegetables
Feel free to substitute or add other vegetables you prefer, such as bell peppers or mushrooms.
Note 4: Cheese Variations
Experiment with different types of cheese, like cheddar or feta, to alter the flavor profile.
Note 5: Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Cook techniques
Whisking
When preparing the egg mixture, use a large whisk to combine the eggs, cream, Dijon mustard, salt, and pepper. This technique ensures a smooth and airy mixture, which helps the quiche to rise properly during baking.
Mixing
After whisking the egg mixture, gently fold in the shredded cheeses, spinach, and artichokes. This technique prevents overmixing, which can lead to a dense quiche. Aim for a uniform distribution of ingredients.
Pouring
When pouring the mixture into the deep dish pie shell, do so carefully to avoid spilling. Use a spatula to help guide the mixture if needed, ensuring it fills the crust evenly.
Baking
Position the pie on a baking sheet before placing it in the oven. This technique catches any drips and makes it easier to handle the quiche once baked. Bake until the center is set and the top is golden for the best texture.
Cooling
Allow the quiche to cool for 5-10 minutes after removing it from the oven. This resting time enables the filling to set further, making slicing easier and preventing it from falling apart.
FAQ
Can I use different types of cheese for this quiche?
Yes, you can substitute other cheeses like cheddar or feta for the mozzarella and Parmesan, depending on your flavor preference.
Can I add other vegetables?
Absolutely! You can include other vegetables such as mushrooms, bell peppers, or zucchini. Just ensure they are cooked or drained appropriately to avoid excess moisture.
Can I make this quiche ahead of time?
Yes, you can prepare the quiche in advance and store it in the refrigerator. It can be baked just before serving or even served cold or at room temperature.
How do I know when the quiche is done baking?
The quiche is done when the center is set (not jiggly) and the top has turned lightly golden brown. A knife inserted in the center should come out clean.
Can I freeze a baked quiche?
Yes, you can freeze a baked quiche. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months.
Conclusion
This delectable spinach and artichoke quiche offers a delightful combination of flavors and textures, making it a perfect dish for brunch or any gathering. The creamy filling, enriched by the cheeses and fresh vegetables, is encased in a buttery pie shell that elevates the entire experience. Serve it warm or at room temperature for a satisfying meal that everyone will enjoy.
More recipes suggestions and combination
Spinach and Feta Quiche
Substitute mozzarella and Parmesan with crumbled feta cheese and add sun-dried tomatoes for a Mediterranean twist.
Mushroom and Swiss Cheese Quiche
Replace artichoke hearts with sautéed mushrooms and use Swiss cheese for a hearty, earthy flavor.
Broccoli and Cheddar Quiche
Incorporate steamed broccoli florets and sharp cheddar cheese for a classic combination that offers a deliciously rich taste.
Zucchini and Goat Cheese Quiche
Add grated zucchini and crumbled goat cheese, paired with fresh herbs for a light and flavorful option.
Smoked Salmon and Dill Quiche
Combine smoked salmon with fresh dill and cream cheese for a luxurious brunch dish that’s sure to impress.
Pumpkin and Sage Quiche
Use pumpkin puree and add fresh sage for a seasonal variation perfect for fall gatherings.
