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  • Spinach Artichoke Quiche

    1 vote
    Spinach Artichoke Quiche
    Prep: 20 min Cook: 45 min Servings: 12
    by Carolinaheartstrings
    301 recipes
    >
    This is a recipe that my mom has been making for almost 40 years. What I love about it is that you use a blender AND it always turns out well. The original recipe came with a new blender and I’d give credit to the manufacturer but the blender is long gone. She has made hers for years with the pork sausage it recommended but I have used crab, chicken, broccoli and for today’s post; spinach and artichoke. One word of caution in using vegetables is to make sure that they are well drained and even patted a little extra dry. Give it a whirl – no pun intended.

    Ingredients

    • 4 eggs
    • 1 12 oz can undiluted evaporated milk (or 1 ½ cups light cream)
    • 1 tablespoon flour
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon nutmeg
    • 1 medium onion, cut into 8ths
    • 1 ½ cups Swiss cheese, cubed
    • 1 12 oz can artichokes, drained VERY well and chopped
    • 1 cup fresh spinach leaves, uncooked
    • 2 9” unbaked pie shells

    Directions

    1. In the blender mix eggs, evaporated milk, flour, salt, pepper and nutmeg until well blended.
    2. Add onions and cheese and blend until smooth.
    3. Divide the artichokes and spinach between the two pie crusts.
    4. Pour the quiche batter into the two crusts dividing evenly.
    5. Bake at 375 for 40-45 minutes or until a knife comes out clean.

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    Comments

    • Salad Foodie
      Salad Foodie
      This looks delightful! Sometimes we overlook the manufacturer's suggested recipes for appliances, so I'm glad your mom did not for this one. Am sending to my "Try Soon" recipe box. Thanks!

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