Spinach and artichoke quiche!
With chopped spinach and artichokes hearts, shallots, goat cheese, green onions, eggs, and cream.
Perfect for a Sunday brunch!
Elise Bauer
I have a couple insights to share regarding making quiche.
The second insight has to do with a homemade crust for quiche.
A ratio of a 1/2 cup of butter for every 1 cup of flour is perfect.
Elise Bauer
No need to chill the butter or the water.
The classic egg to liquid ratio for quiche is 1 egg for every half cup of cream or milk.
Even with that extra egg, the quiche just holds together.
Elise Bauer
Spinach and Artichoke Quiche
We give instructions for making your own crust from scratch.
We use goat cheese in this recipe.
You could easily sub with grated Gruyere or Monterey jack.
Elise Bauer
Flatten the ball into a disk and wrap with plastic wrap.
Chill for at least 1 hour.
Trim and crimp the edges.
Elise Bauer
Place in freezer for 30 minutes to 1 hour.
At this point, if you want, you could “blind bake” or pre-bake the crust.
Pre-baking the crust will ensure that the bottom crust is browned and won’t get soggy.
Elise Bauer
To pre-bake a store-bought crust, just follow the directions on the crust package.
Let cool down a bit before filling with the quiche custard filling.
Melt butter in a small saucepan on medium heat.
Elise Bauer
Add the minced shallots and cook 3 to 4 minutes until translucent.
Preheat oven to 375F.
Beat the eggs in a large bowl.
Elise Bauer
Add the goat cheese and whisk until smooth.
Simple Tip!
Pour filling into the frozen pie crust.
Elise Bauer
Remove from oven and let sit and cool to room temperature before slicing and serving.
Elise Bauer
Elise Bauer
