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Spinach Artichoke Quiche
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Description
This is a recipe that my mom has been making for almost 40 years. What I love about it is that you use a blender and it always turns out well. She has made hers for years with pork sausage but I have used crab, chicken, broccoli and for today’s post, spinach and artichoke. A word of caution if you are using vegetables: make sure to drain well and even pat dry.
Ingredients
- 4 whole Eggs
- 12 ounces, fluid Can Evaporated Milk Or Light Cream
- 1 Tablespoon Flour
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ¼ teaspoons Nutmeg
- 1 whole Medium Onion, Cut Into Eighths
- 1-½ cup Swiss Cheese, Cubed
- 1 whole (12 Oz. Size) Artichokes, Very Well Drained And Chopped
- 1 cup Fresh Spinach Leaves, Uncooked
- 2 whole 9" Unbaked Pie Shells
Preparation
In the blender mix eggs, evaporated milk, flour, salt, pepper and nutmeg until well blended. Add onions and cheese and blend until smooth.
Divide the artichokes and spinach between the 2 pie crusts. Pour the quiche batter into the 2 crusts, dividing evenly.
Bake at 375ºF for 40-45 minutes or until an inserted knife comes out clean.
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