Spinach and Artichoke Quiche
This spinach and artichoke quiche is perfect for any spring get-together, whether that be an outdoor picnic or a Mother's Day brunch! It is made with a super flaky all-butter crust and a creamy veggie-filled custard filling.
Yield: 6-8 servings
For the crust
  • 1 cup + 14 tbsp (225 g) all purpose flour
  • ¼ + ⅛ tsp fine sea salt
  • 12 tbsp (170 g) cold Truly Grass Fed unsalted butter, cut into ½-inch cubes
  • 6 tbsp (90 g) ice water, plus more as needed
For the filling
  • 2 tbsp Truly Grass Fed unsalted butter
  • 1 shallot, diced
  • 1 tsp salt, divided
  • ½ tsp red pepper flakes
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 2 large eggs + 3 large egg yolks
  • 3 tbsp flour
  • 1 cup half and half
  • 1 cup heavy cream
  • ¼ tsp freshly ground black pepper
  • 4 oz gruyere cheese, grated
For the crust
  1. Whisk together the all purpose flour and fine sea salt in a large bowl. Add the cold butter cubes to the bowl and toss so that they are completely coated in flour. Use your fingers to squish each butter cub into a flat sheet of butter. Toss again to coat in the flour, then use your fingers to cut the butter into the dough until the largest butter pieces are about the size of almonds.
  2. Slowly pour the ice water into the dough mixture a tablespoon at a time, tossing to combine after each addition, only adding enough ice water until the dough starts to come together.
  3. Pour the dough onto a piece of plastic wrap and knead gently into a disk. Wrap it tightly in the plastic wrap and refrigerate for at least 30 minutes before using.
  4. Once chilled, roll the dough out into a 13-inch round on a lightly floured work surface. Fold the dough circle in half and place the folded dough inside a 9-inch pie plate so that it covers half of the pan. Unfold the other half and gently press the dough into the pie plate, making sure it is centered. Trim the edges of the dough so that there is a 1-inch overhang going around the whole of the pie. Roll the dough overhang into the center of the pie and crimp as desired.
  5. Place in the freezer for at least 20 minutes or overnight.
  6. When you are ready to par-bake the dough, heat your oven to 450F with a rack on the lowest level. Remove the pie crust from the freezer and line it with aluminum foil, fitting it into the crust. Fill the crust with dried beans or pie weights. Place on a baking sheet sheet and bake for 25-27 minutes or until the edges are light golden. Remove the baking sheet from the oven and cool on a wire rack for at least 6 minutes or until ready to fill.
  7. Carefully remove the foil and the beans before filling.
For the filling
  1. Heat oven to 350F.
  2. In a medium skillet, melt the butter over medium heat. Add the shallot and ½ tsp kosher salt. Saute for 3-4 minutes or until golden. Add in the red pepper flakes, artichokes, and frozen spinach. Saute for another 4-5 minutes, or until warmed through. Set aside to cool slightly.
  3. In a large bowl, whisk together the eggs, egg yolks, flour, half and half, heavy cream, black pepper, remaining ½ tsp salt, and half of the gruyere cheese.
  4. Place the parbaked pie crust on top of a parchment or foil-lined baking sheet. Pour the spinach and artichoke mixture onto the bottom of the crust. Pour the egg mixture on top of the veggies and sprinkle the remaining gruyere cheese on top of that.
  5. Place in the oven and bake for 1 hour or until the filling is golden and completely set. Allow to cool for at least 10 minutes before cutting and serving.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/04/spinach-and-artichoke-quiche.html