Spinach, Mushroom and Artichoke Quiche2017-01-31
- Servings : 6
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
- Crust: 1½ cups whole wheat flour
- ½ cup butter, melted
- 2 tbsp milk
- ½ tsp sea salt
- Filling: 4 eggs
- 1 cup milk
- pinch cayenne pepper & sea salt
- 1 1/4 cup colby jack
- 1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
- 1 cup artichoke hearts, chop into large bite size pieces or fresh mushrooms
Preheat oven to 375 degrees Combine all of the crust ingredients in a bowl, and whisk together using a fork. Press into a 9 inch pie dish, and pop into the fridge while you prepare your filling. You can use a frozen crust to save time.
Saute artichoke or mushrooms in a little butter. Once lightly browned, place the artichoke hearts/mushrooms into the bottom of the crust, evenly spaced.
Whisk together the eggs, milk, and cayenne pepper and salt. Stir in ¾ of the cheese, and the spinach.
Pour the filling over the top. Sprinkle the remaining cheese over the top of the filling then bake for 35-40 minutes until the filling is set.