Artichoke, Gruyère And Spinach Quiche
- 1 None refrigerated pie crust
- 1 can (14 oz) artichoke hearts, drained and quartered
- 3 oz baby spinach leaves, wilted and drained
- 2 None eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 2/3 cup grated Gruyere cheese
- Preheat the oven to 400u0b0F. Lightly grease a 5 x 14 inch rectangular tart pan with a removable bottom. Place on a baking pan. Trim then roll pastry between two sheets of parchment paper to fit the tart pan. Transfer pastry to tart pan. Trim edges. Refrigerate for 15 mins.
- Place a sheet of parchment paper in the pastry. Fill with dried beans. Bake for 10 mins. Remove paper and beans. Bake 5 mins longer. Set aside to cool slightly. Reduce oven temperature to 350u0b0F.
- For the filling, arrange artichoke hearts and spinach in tart crust. Whisk eggs, cream and milk in a medium bowl. Season, then stir in cheese. Pour mixture over vegetables.
- Bake for 35-40 mins, until set.
crust, hearts, baby spinach leaves, eggs, heavy cream, milk, gruyuere cheese
Taken from recipes-plus.com/api/v2.0/recipes/22136 (may not work)