Spinach and Artichoke Quiche

Quiche is so versatile and easy to make.  It works perfectly for breakfast, lunch and dinner.  Pair it with some fruit, salad or sausage to round out the meal. 

1 Premade Single Pie Crust
2 Tbsp Olive Oil
1 Shallot
1 Clove of Garlic
1 16 oz Can Artichoke Hearts in Water
2 c Frozen Spinach
¼ tsp Ground Nutmeg
½ c Brandy
5 eggs
½ c Heavy Cream
½ c Milk
1 tsp Fresh Thyme – Chopped
1 Tbsp Fresh Parsley – Chopped
1 c Shredded Italian Cheese Blend
¼ c Shredded Parmesan Cheese
Kosher Salt
                                                                                                         Fresh Ground Pepper

Pre-heat oven to 375 degrees.  Place the pie crust in a 9 inch pie pan.  Line the crust with aluminum foil.  Fill the lined crust with pie weights or dried beans.  Bake the crust for 10 minutes.

In a large skillet heat the olive oil.  Add the diced shallot, finely chopped garlic and drained artichoke hearts to the skillet and sauté until slightly golden.  Add the frozen spinach and stir to combine it with the artichokes, garlic and shallot.  Season the spinach and artichoke mixture with a pinch of salt, nutmeg and pepper to taste.  Let the heat of the skillet help defrost the spinach.  Once the spinach is mainly defrosted, about 5 minutes or so, add the brandy.  Let the brandy reduce to a syrupy like consistency and then turn off the heat.

In a large bowl whisk the eggs until a small amount of foam develops.  Add the heavy cream, milk, thyme, parsley, pinch of salt and pepper to the eggs.  Whisk until all ingredients are combined.

Remove the pie crust from the oven.  Remove the foil and pie weights.  Add the spinach and artichoke mixture to the bottom of the pie crust.  Cover the mixture with ¾ c shredded Italian Cheese Blend.  Add the egg mixture to the pie crust and top with the remaining shredded Italian Cheese Blend and shredded Parmesan Cheese.

Bake at 375 degrees for 25 – 30 minutes or until the center is set and the top is golden brown.  Let cool 10 – 15 minutes before serving.

Serves 4 – 6 people

---