Spinach and Artichoke Quiche
Recipe and images from https://www.foodnetwork.com/recipes/food-network-kitchen/spinach-and-artichoke-quiche-5631258
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4 servings
Ingredients
- 1 cup half-and-half
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 5-ounce package baby spinach
- 1 cup chopped artichoke hearts
- 1/3 cup emmental cheese, thinly sliced (about 2 ounces)
- 1 Darfour Puff Pastry, rolled into a circle (or as close as you can get!)
- 10 grape tomatoes, halved (optional)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dijon mustard
- 4 cups Italian salad blend
Instructions
- Put a baking sheet in the lower third of the oven and preheat to 425 degrees F. Whisk the eggs, half-and-half, 3/4 teaspoon salt and ¼ teaspoon pepper in a large bowl and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spinach, artichoke hearts and 2 pinches salt. Cook, stirring, until the spinach is wilted and the skillet is dry, about 1 minute. Remove the vegetables to a plate lined with a few layers of paper towels; let cool slightly. Carefully pull up the sides of the paper towels and squeeze out most of the liquid; stir the vegetables into the egg mixture.
- Scatter the goat cheese in the bottom of the crust. Pour in the egg mixture, then arrange the tomatoes cut-side up in the eggs. Season with pepper. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a medium bowl; whisk in the remaining 1 tablespoon olive oil until smooth. When the quiche is almost done, add the salad mix to the bowl and toss with the vinaigrette. Season with salt and pepper.
- Cut the quiche into wedges and serve with the salad.