Artichoke and Spinach Quiche

Yesterday I went to the grocery store, and it was PACKED - which assures me I'm not the only one still getting ready for Thanksgiving. And since the night before Thanksgiving will be spent frantically cleaning and pre-prepping dishes for the holiday, dinner will need to be easy, tasty and not involving turkey or potatoes or stuffing. Artichoke & Spinch Quiche to the rescue (and since it's eggs, we're having leftovers Thursday morning)!

- Juliet

Artichoke & Spinach Quiche


  • 4 ounces (1 cup) shredded Swiss cheese
  • 1 (9-inch) deep-dish pie crust, thawed if frozen
  • 1 (14.5 ounce) can artichoke hearts, well-drained, chopped and patted dry
  • 1/2 cup crumbled bacon
  • 4 eggs
  • 1 cup milk


Preheat oven to 350°. Spread cheese evenly in the bottom of the pie crust; top with artichoke hearts and bacon. Combine sauce mix packets, eggs and milk; whisk until smooth. Pour egg mixture over artichoke hearts, bacon and cheese. Bake at 350° for 45-55 minutes or until set. Makes 6 servings.
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