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Spinach and Artichoke Quiche

by Emma on February 4, 2011

in Breakfast

Please don't hate me for admitting this but… I don't understand football.

It's true. I have absolutely not idea what a "first down" is or what it means.

Sure I've been to a few super bowl parties before. I love making food and hanging out with friends so I am a big fan of the event, I just have absolutely no idea what is going on with the game…

So I generally hang out near the dips. And I really really love spinach and artichoke dip. I could marry it.

Which got me thinking…

Wouldn't it be awesome to make a quiche that embodied everything delicious about that dip?

Answer: yes, that's a great idea. I am a genius.

Actually, I doubt I'm the first person who has ever tried this. I bet someone somewhere has made something similar. But hey, it's not like I'm trying to put my name on it here. Live and let live. And eat. Eat everyday. Words of wisdom.

So if you like spinach artichoke dip, and you like quiche, well darling you are gonna love this.

Spinach and Artichoke Quiche, makes one pie sized quiche

For the crust: 1 1/2 cup flour, 1/4 tsp salt, 1 stick cold butter and 1/4 cup cold water.

Combine flour and salt, cut in the cold butter. You can do this but cutting it up into small cubes or grating the cold butter with a box grater. Use your clean hands to combine until crumbly. Slowing add in the water until dough ball forms. Cover dough in plastic wrap and refrigerator for at least an hour, but overnight is great too. When ready to make your quiche, roll out dough and place in your well greased pie dish. Bake at 350 F for 5 minutes before filling with the quiche filling.

For the quiche: 1/2 cup finely chopped spinach, 1 can artichoke hearts (drained and chopped), 5 eggs, 1/2 cup cream, 3 tablespoons sour cream, 1 cup mozzarella cheese, 1 tablespoon minced garlic and a little bit of black pepper.

In a bowl whisk together eggs, cream, sour cream, minced garlic and pepper. Fold in spinach, artichokes and 3/4 cup cheese. Pour batter into the partially baked pie crust. Top with remaining cheese. Bake at 375 F for 20-25 minutes. Allow to cool a bit before cutting into, otherwise it may appear runny at first.

Not that I did that. I'm never over eager when it comes to eating… never. ;)

xo. Emma


Sarah February 4, 2011 at 9:48 am

mmmm looks scrummy!
In the UK we have soccer instead of football and my boyfriend is obsessed but i have literally no idea of all the rules…

Christina February 4, 2011 at 10:11 am

Oh, my! I’m salivating…
Nothing better than spinach artichoke {quiche}– can’t wait to try this.
Thanks for sharing!

Erin February 4, 2011 at 12:02 pm

I *will* be making this. For sure. :)

Angie February 4, 2011 at 12:12 pm

I rarely comment on blogs, I just read. But you are really starting to become my favorite food blogger, woman.
Very nice.

Lacey February 4, 2011 at 1:01 pm

Holy Moly. Can’t some smart person somewhere create eaternet so we can sample your creations? This looks heavenly.

Meg February 4, 2011 at 1:42 pm

Ohhhh, this looks so delicious! I want to make it this weekend. Mouth watering!!

anne February 4, 2011 at 2:02 pm

Mmmmm looks delicious! I love spinach, I love artichoke and I love quiche, so I definitely will be making this! Thanks for sharing!

Kathryn February 4, 2011 at 2:20 pm

This. Looks. Amazing!!

Meredith February 4, 2011 at 5:59 pm

Thank you for the recipe!
And, pssst, I don’t get football either.

Michelle February 4, 2011 at 7:33 pm

Practically every time I go to a restaurant I order spinach and artichoke dip. So as of right now this is the best thing I’ve seen in a while.

Kelsey February 5, 2011 at 9:27 am

yummmm! i’m definitely making this asap. haha, i have no idea how football works, either. i’d rather eat the snacks than watch the game :)

stephanie February 5, 2011 at 6:37 pm

this looks amazing. i don’t think i’d want to share.

Jenny February 6, 2011 at 11:31 am

Looks delicious. And for the record, you’re not alone, I don’t understand football either :)

Dacoda February 6, 2011 at 12:02 pm

This was my dinner last night. And my breakfast this morning.
Emma, you wonderful woman, I applaud you!

Lauren February 6, 2011 at 6:41 pm

have you ever made quiche with a hash brown crust? my husband has Celiac (no gluten allowed!) and hash brown quiches have been my savior. i grate 2 small potatoes, toss with melted butter and salt/pepper, then press into the pie pan and bake for about a half an hour before filling it and completing the quiche.
it makes for a really great breakfast/brunch/dinner/etc. and reduces the risk of the dreaded soggy crust!

Leanne February 7, 2011 at 9:45 am

I made this on Saturday and it was PERFECT! Thanks Emma for showing a “cook-a-phobe” how to do “from scratch” the easy way!

Emily February 19, 2011 at 4:06 pm

I’ve got this little fella cooking in the oven as I write this. I was a bit bummed because my crust collapsed while I was prehooking it. Any tips?

elena February 27, 2011 at 2:21 am

oh gosh I’m hungry..I love love love TORTE SALATE (that’s the translation for QUICHE!)…ah, just check my blog main page: you deserved a special place!

Coco July 29, 2011 at 11:17 am

I don’t know this spinach dip but i made this anyway because it sounded delicious, and it was! I’m gonna to make this for my daughters birthday now as part of a High Tea :) i think its perfect for that! Thank you!