Spinach and Artichoke Quiche

Step 1

Preheat your oven to 375°F. Grease an 8-inch pie pan with nonstick baking spray and unroll the prepared pie crust into the pan. Press it down into the bottom and edges and crimp the top with your fingers or a fork.

Step 2

Poke the bottom of the crust a few times with a fork. Cover it with parchment paper and fill it with pie weights (or dried rice or beans).

Step 3

Bake for 10 minutes. Then, remove the pie weights and set the crust aside while you make the filling.

Step 4

Whisk together the eggs and milk until well combined.

Step 5

Heat a small skillet over medium heat. Add the olive oil and diced onion. Cook for 4-5 minutes or until the onion is soft and translucent.

Step 6

Add the garlic, spinach, and artichoke hearts and cook, stirring occasionally, for another 2-3 minutes or until the spinach is fully wilted.

Step 7

Sprinkle the cheese over the par-baked pie crust. Then spread the spinach mixture over and pour the egg mixture on top.

Step 8

Bake for 45-50 minutes or until the quiche is set in the center and doesn’t jiggle when shaken.

Step 9

Allow the quiche to cool slightly (about 5 minutes), then slice and enjoy.

Step 10

Store any leftover quiche in an airtight container in the fridge for up to two days.