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.
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.
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.
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
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
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