Spinach Artichoke Quiche

Spinach Artichoke Quiche
  • 1 (9 inch) unbaked pie crust
  • 4 eggs
  • 5 slices cooked bacon, crumbled
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons milk
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon parsley
  • 1/2 teaspoon thyme
  • 1 cup spinach leaves, divided
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 2 roma (plum) tomatoes, sliced


  1. Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
  2. Beat eggs, bacon, mozzarella cheese, milk, flour, garlic, parsley, and thyme together in a bowl until evenly combined.
  3. Arrange 1/2 of the spinach in the bottom of the pie crust; sprinkle artichoke hearts over spinach layer. Pour egg mixture over artichoke hearts. Layer the remaining spinach over egg mixture; top with tomato slices.
  4. Bake in the preheated oven until a knife inserted in the center of the quiche comes out clean, about 45 minutes.

05/19/2018
Spinach Artichoke Quiche, recipe PT15M PT1H 5 455 calories

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