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Artichoke Spinach Quiche

December 17, 2015
Spinach, artichokes, garlic, Asiago cheese, pine nuts, nutmeg…need I say more?

2 fresh garlic cloves, chopped
2 shallots, chopped
6 oz. fresh spinach
1 Tablespoon butter
7 oz. canned artichoke hearts, drained and chopped
1/4 cup pine nuts, toasted
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/8 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


  • Preheat oven to 375 degrees F.
  • In a large pan, saute garlic and shallots in butter until softened, 1-2 minutes.
  • Add spinach and cook until wilted. Push spinach to one side of pan and drain as much water as possible.
  • To same pan, stir in chopped artichokes, pine nuts, seasonings and remove from heat.
  • Pour into a large bowl to cool.
  • Once cooled, add eggs, milk and both cheeses, stirring well to mix.
  • Press pie shell into a pie plate that has been sprayed with Pam cooking spray.
  • Scrape mixture into pie shell.
  • Bake, uncovered, 45 minutes or until set in center and lightly browned on top.
  • Remove from oven and allow to sit 10 minutes.
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2 Responses to “ Artichoke Spinach Quiche ”

  1. Kristen Podulka on November 7, 2011 at 5:56 am

    I cut down on the cayenne in the recipe mom :)

  2. Susan Hirvo Perkins on November 7, 2011 at 5:47 am

    Another dish I was treated to while in CA—FABULOUS!! I love this too. I will make for sure.

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