Spinach and Artichoke Quiche

VEGETARIAN OPTION

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In a recent review of my diet I noted that I was not eating enough fruits and vegetables for my liking, especially greens.  My solution was to purchase a “greens” powder to incorporate into shakes but I know that whole foods are always best.  There was a time when I would eat a spinach salad as part of a meal each day.  Somehow that stopped.

Spinach is such a fantastic green.  It is highly nutritious and although I wasn’t ready to jump into full salads, I thought I could start off slow by trying out a few vegetarian options.  I love spinach and artichoke dip and came up with this dish in an attempt to have a meal with flavours I enjoyed.  Plus, I admit I have been on a bit of a quiche kick this month.

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I started with 4 packed cups of baby spinach which I sautéed in a Tbsp of butter for about 5 minutes on medium heat.  It may seem like a lot but once spinach cooks down it becomes about 1/4 of the size.  I then set it aside while I worked on the artichokes.  I used 1 C of marinated artichokes which I rinsed well and chopped up.  I like using marinated artichokes because artichokes themselves are a bit bland.  However, they need a rinse because they do have vinegar in them and too much of that can ruin the quiche.  Before chopping, be sure to squeeze any excess water from the artichokes.

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Once the artichokes are done, they can be mixed with the spinach and set aside so you can start on the egg mixture.

In a separate bowl, combine 4 large eggs and 1/2 C of cream.  Add 8 pinches of salt (2 for each egg) and a healthy pinch of black pepper.  You might be thinking to yourself, “Where is all the seasoning?”  The magic of this quiche lies in one of my all-time favourite cheeses, Boursin.  In Spain, my grandmother LOVED having this cheese on a fresh baguette with a glass of tonica (which I later learned was actually called tonic water in English).  Many years later, it began appearing in grocery stores here in North America.  I was thrilled.

This cheese has garlic and herbs and adds tremendous flavour to the quiche.  Add about 1/3 of the package to the egg mixture.  Finally, whisk with an electric mixer for about 1 minute and add the spinach and artichoke mixture.  This will fill a 9″ deep dish pie crust which I always buy in the frozen section.  There are usually 2 in a pack in case you want to double the recipe.

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Preheat the oven to 375º and bake the quiche for 40 minutes.  The quiche will hold better if you let it cool a bit before serving.

Spinach and Artichoke Quiche

author: Eve@DivineDiuum

Ingredients

1 frozen 9″ deep dish pie shell

4 C baby spinach

1 Tbsp butter (to sauté the spinach)

1 C rinsed, chopped marinated artichokes

4 large eggs

1/2 C cream

8 pinches salt

1 healthy pinch black pepper

1/3 package (50 g) Boursin cheese

Directions

1.  Sauté spinach in butter over medium heat for 5 minutes until wilted.

2.  Rinse and finely chop artichokes.

3.  Combine spinach and artichokes and set aside.

4.  In a large bowl, whisk eggs, salt, pepper, cream and Boursin for about 1 minute with an electric mixer.

5.  Stir in spinach and artichoke mixture with the egg mixture.

6.  Bake for 40-45 minutes at 375º.

7.  Let sit for 5 minutes before serving.

Calories Per Quiche  1741

Protein 53 g

 

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