Artichoke, Spinach & Sun-dried Tomato Quiche
Prep time
Cook time
Total time
This is a beautiful, elegant, crustless quiche, packed with spinach, artichokes, sundried tomatoes and mozzarella cheese, positively delicious! Serve with fresh fruit for dinner or brunch!
Author: Ruth Guerri
Recipe type: Brunch and Egg Recipes
Serves: 4 - 6
Ingredients
- 2 tsp of olive oil
- 1 shallot, minced
- 2 cloves of garlic, smashed and minced
- 6 oz of artichoke hearts, chopped
- 2 Tbs of finely chopped sundried tomatoes
- 2 big handfuls of fresh spinach
- 6 large eggs, room temperature
- ½ cup of milk (whole or 2%)
- ½ cup of sour cream
- 1 tsp of kosher salt
- ½ tsp of black pepper
- 1½ cups of shredded Mozzarella cheese (divided use)
Instructions
- Start this masterpiece by buttering or spraying a 9 inch pie plate. Preheat the oven to 350 degees. Then heat the oil in a large heavy skillet, add in the shallot and garlic and cook for 2 minutes, then add in the artichoke hearts, sun-dried tomatoes and spinach, cook for a few minutes until the spinach is wilted.
- Now in a large mixing bowl, add in the eggs, milk, sour cream, and salt & pepper. Whisk until well combined. Add the spinach, artichoke mixture to the eggs along with 1 cup of the mozzarella, stir well to combine.
Pour into the pie plate, sprinkle on 1/2 cup of mozzarella.
- Bake for 45 minutes or until the quiche is set, if you like it browned a little more, place it under the broiler for a few minutes. Let it rest for 20 minutes before slicing.
Bon Appetit!
