Eat This: Deep Dish Spinach Artichoke Quiche

posted in: food | 1

spinach artichoke quiche

I used to think quiches were hard and way too many calories for what you got (ie how they tasted).  That’s until I started making my own.  This is one of the most delicious things I’ve made in a while.  We both loved it (the older little isn’t a fan of eggs).

Being a mom of two littles, I don’t readily have time to roll out pie crust – I do have time but I choose to use it doing other things – especially when the pie shells from Pillsbury are so good and easy and inexpensive (Thank you!).  When you are a mom, you have to choose where you spend your time.  I spend mine in being active with the two, cooking simple meals, keeping the house clean, and being creative.  Making pie dough from scratch doesn’t make the top-whatever list.  How do you manage your time as a mom?  What do you learn to say no to?  Has that been hard to change your priorities since kids came along?

artichokes

I digress: but hopefully encourage!

Deep Dish Spinach Artichoke Quiche
Author: 
Recipe type: Quiche
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Creamy, filling, delicious quiche perfect for breakfast, brunch or brinner.
Ingredients
  • 1 deep dish pie crust
  • ¾ pound bacon, cooked, drained, chopped
  • 1 cup cooked frozen spinach, drained, chopped
  • 1 onion, chopped, cooked
  • 3 artichoke hearts, chopped
  • salt and pepper to taste
  • 7 eggs
  • 2 cups grated sharp cheddar cheese
  • 1½ cup heavy whipping cream
Instructions
  1. Bake your pie crust for 10 minutes at 350.
  2. Mix all ingredients together.
  3. Pour into pre-baked pie crust
  4. Some will spill over - you can make an additional ramekin if you like.
  5. Place on cooking sheet to keep your oven clean.
  6. Bake for 55-60 minutes for 1 hour until completely set.
  7. Let cool.
  8. Eat.
artichoke blossom

One Response

  1. Beth Young

    Kim this looks delish – I do have a question. The artichoke hearts – did you steam them? You show a pic of the raw artichokes – so I just wanted to be sure? Thanks- looking forward to making this!