A creamy indulgent quiche reminiscent of your favorite artichoke dip! This easy recipe uses ready made pie crust, frozen spinach and canned artichokes with two kinds of cheeses.
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, milk, cream, hot sauce, pepper and garlic powder in a large bowl.
Add the thawed and well-drained spinach and artichokes. Mix well.
Reserve about ⅓ cup of the cheese for garnish and add the remainder to the spinach artichoke mixture.
Pour the spinach artichoke custard into the pie crust, smoothing it with a spatula. Top with remaining cheese.
Bake for about 30 minutes uncovered, then lay a piece of aluminum foil over the top of the quiche and bake until set about 30 minutes more.
Remove from oven and let cool for 15-20 minutes before serving.
Notes
This can be made a day ahead and refrigerated. To reheat, place in a 350° oven for 20 minutes or until warmed through.