Spinach Artichoke Quiche

I love me a good quiche. Generally people give me a hard time about eating things at inappropriate times, like pasta for breakfast and whatnot. And while I generally feel like those people can build a bridge and get over it (what is this, Alyson, 1998?), it’s also nice sometimes to just not have my culinary choices questioned. (But I mean, really people, why are you limiting yourselves!?)

The thing about quiche is that it’s totally an anytime food. Breakfast, lunch, snack, dinner — no one cares. Eat it whenever! I guess most people would put it in a breakfast or brunch category by default, and I’m even okay with that, because quiche doesn’t taste like a breakfast food. It’s not too sweet like waffles and it’s not too heavy like eggs and sausage. It’s just perfect, breakfast or not.

And it’s customizable! You can put anything you want in a quiche! Everyone wins! And it’s really hard to mess up a quiche, y’all. Like, grab a recipe, dump a bunch of cheese in there, and you’re good. Take it to any sort of potluck and it’s great to share, no matter what time of day and no matter how fancy the event. People will be so impressed with a quiche.

Okay, I might have just convinced myself in the process of writing this that quiche is the best dish ever. This may not look like the best thing ever, but I assure you, this spinach artichoke quiche is amazing. Cheesy, spinachy, artichokey. Yum. And I used the same crust as the one for my super amazing to-die-for tomato pie. Next potluck, try this one. You won’t regret it.

Spinach Artichoke Quiche

Crust:

1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into 1/4″ cubes
3 tablespoons cold water

Preheat the oven to 375 F.

Combine all ingredients in a large bowl. Mix well with your hands, kind of like kneading, until all ingredients are incorporated. Shape dough into a ball.

Flour your working surface and turn out dough with a floured rolling pin, making a large circle. Transfer crust to a pie pan and press evenly into the dish.

Bake the pie crust for about 8-10 minutes.

Quiche: 

1 tablespoon butter
2 garlic cloves, chopped
1/2 onion, chopped
6 ounces (1 bag) fresh spinach
7 ounces (a little more than 1/2 the can) canned artichoke hearts, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red chili pepper flakes
3 eggs
1 1/2 cups half & half
3/4 cup cheese of your choice, grated (I used colby jack. Mozzarella, asiago, or white cheddar would be delicious!)
1/4 cup parmigiano-reggiano cheese, grated

Melt the butter over medium heat in a large pan. Add garlic and onion. Cook 1-2 minutes. Add the spinach and sauté until wilted.

Add chopped artichokes and seasonings. Stir well and remove from heat. Pour into a large bowl to cool.

In a large bowl, scramble the eggs. Add the half & half and cheese, and mix well. Once cooled, add the spinach and artichoke mixture, and mix well.

Pour the filling into the prepared pie shell. Bake 45 minutes to 1 hour or until set.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Hungry Happenings
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

Tags: artichoke, breakfast, Brunch, Cheese, parmesan, Potluck, quiche, spinach, Vegetarian