origins of spinach artichoke quiche –
I was leafing through an old recipe file recently and I came across a note card that was so splattered and worn that I knew this must have been a favorite of mine at some point. It was. Spinach-artichoke dip. Remember that one? Cheesy, gooey — beyond rich. I remember serving it with tortilla chips, hot sauce and sour cream — as if there weren’t enough cheese and cream already in the original recipe.
It got me thinking about that flavor combination and eventually led me to this reincarnation of everybody’s favorite dip.
It wasn’t that far of a leap… My original recipe called for a b?chamel sauce that was fortified with chunks of monterey jack and grated parmesan cheese mixed with spinach and artichoke hearts.
Instead of a bechamel sauce, I made a traditional quiche base of eggs, milk and cream – then I added the good stuff.
For me, you can almost never have enough hot sauce — just be careful adding it here. I used Crystal (one of my favorites) and I probably could have added another tablespoon. But if you’re using some crazy hell-fire and damnation type, you might want to cut back to a teaspoon or so… according to your taste.
I used artichoke bottoms to line the pie shell, but if you don’t have them or can’t find them, use chopped artichoke hearts instead.
Stir in the chopped spinach and pour it into the pie shell, top with remaining cheese and bake. Pretty simple!
This was a hit at brunch this weekend! Try it with a pitcher of Bloody Marys with all the add-ins. If you’re feeding a crowd, make two quiches and pair it with this uber-simple glazed ham.
And please invite me!
- 1 9 inch pie crust
- 1 14-ounce can artichoke bottoms or artichoke hearts, dried of any excess moisture
- 1 10-ounce package frozen chopped spinach, thawed and all excess moisture squeezed out
- 4 eggs
- 1 cup milk
- 3/4 cup heavy cream
- 1 tablespoon hot sauce - a little more or less according to your tastes (such as Crystal)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded monterey jack cheese, divided
- 1 1/4 cups shredded parmesan cheese, divided
- hot sauce
- sour cream
- Preheat oven to 450 degrees.
- Press pie crust into a 9" glass pie dish. Crimp edges for decorative finish or use the tines of a fork to create a pattern on the edges of the crust. Place a piece of parchment paper in the pie crust and fill with pie weights or dried beans. Bake for 8-9 minutes until pie crust is set and just barely starting to brown.
- Reduce oven temperature to 375 degrees.
- Whisk eggs in a large bowl. Add milk, cream, hot sauce, pepper, garlic powder, 1 cup monterey jack and 1 cup parmesan cheese and stir well to combine.
- Add the thawed and welldrained spinach and mix in well.
- If using artichoke bottoms, pat them dry with paper towels and arrange them in the bottom of the pie crust.
- If using artichoke hearts,dry them thoroughly and roughly chop them before stirring into the spinach mixture.
- Pour the spinach mixture into the pie crust, smoothing it out with a spatula. Top with remaining cheeses.
- Bake for about 1 hour until set. Remove from oven and let cool for 15-20 minutes before serving.
- This can be made a day ahead and refrigerated. To reheat, place in a 300 degree oven for 20 minutes.
- Serve with extra hot sauce and sour cream if desired.
- To get rid of all the excess water in the spinach, place spinach in a clean dish towel. Draw up the ends, so that the spinach is suspended in the towel. Over a sink, twist the top of the towel, while holding the spinach firmly. Continue to twist until all the moisture has been removed from the spinach.