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5 from 1 vote

Cheesy Spinach and Artichoke Quiche

Prep Time30 minutes
Cook Time1 hour 10 minutes
crust chilling2 hours
Total Time3 hours 40 minutes
Course: Breakfast, brunch, Main Course
Cuisine: American, French
Keyword: Cheesy, comfort
Servings: 8 servings
Author: Christen Clark

Ingredients

For the crust

  • 1 1/2 cup flour all purpose
  • 1/2 tsp kosher salt
  • 6 tbsp butter very cold, diced
  • 1/4 cup shortening very cold, diced
  • 3 to 4 tbsp ice water

For the filling

  • 6 large eggs
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 1/2 tsp kosher salt
  • 10 ounces frozen spinach thawed and all liquid fully squeezed out
  • 1 15 ounce can artichoke hearts drained and diced
  • 1/2 cup feta crumbled
  • 1 cup parmesan grated

egg wash

  • 1 large egg beaten
  • 1 tbsp heavy cream

Instructions

Make the crust

  • In a food processor, pulse together the flour and salt. Add the cold butter and pulse a few times, then add the shortening and pulse a few times more. With the food processor running, slowly drizzle in the water and stop when it just begins to clump together.
    Dump the dough onto a floured surface and work into a disc. Wrap in plastic and refrigerate for 2 hours.
    Remove the disc from the fridge and allow to warm up on the counter for about 5 minutes. Then roll the dough out into a circle about an eighth to a quarter inch thick. For my 10.5 inch pie pan, I rolled my dough out to a circle 14 inches in diameter.
    Using a bench scraper to coax it off the counter top, gently roll the dough around the rolling pin, then unroll it over the pie pan. Tuck the dough into the corners of the pan, creating a smooth surface at the bottom and the walls of the pan. Roll the excess at the edge of the pan into an even border then create a fluted edge with your index and middle fingers.
    Prick the bottom of the dough all over with the tines of a fork, then place the pan in the freezer for 15 minutes. Turn the oven on to 375 degrees.
    Take the pan out of the freezer then line it with parchment paper and fill with dried beans. Bake for 15 minutes. Remove the beans and the parchment then brush the entire crust with the egg wash. Bake the crust, unfilled for an additional 10 minutes. Turn the temperature down to 350 degrees.

Make the filling

  • Whisk the eggs very well, then whisk in the cream, milk and salt. Stir in the artichokes, spinach, feta and Parmesan.
    Slowly, carefully pour the filling into the par baked crust. Place the quiche into the oven and bake for 45 minutes. Allow to cool before slicing.