Monday, October 24, 2011
Spinach Artichoke Quiche
One of my favorite party foods is spinach artichoke dip. Especially my sweet friend Kendra's recipe! But can you eat it for breakfast? Sure...in Quiche! Genius! Why I haven't seen it before? It's amazing! Go ahead...give it a try!
SPINACH ARTICHOKE QUICHE
1 prepared pie crust
9 oz frozen spinach, thawed and juice squeezed from it
1 can artichoke hearts, drained and chopped
5 eggs, beaten
1 cup milk
1/4 cup feta cheese
1/2 cup swiss cheese, chopped or shredded
1/4 cup freshly grated Parmesan cheese
1 glove garlic, miced
Heat oven to 350. Evenly spread spinach, artichokes, cheeses and garlic in the prepared pie crust. In a medium bowl whisk eggs and milk. Pour into pie crust. Loosely cover the quiche with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until eggs are completely cooked.
Slice, serve and enjoy!