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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spinach Artichoke Crust free Quiche Recipe

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This recipe for Spinach Artichoke Crust free Quiche is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
1 medium sized yellow onion, chopped
1 heaping cup artichoke hearts, chopped
5 cups spinach, chopped
2 cloves garlic, minced
1 1/2 cups mozzarella cheese
1/2 cup shredded Parmesan cheese
8 eggs
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons cream
2 tablespoons dried oregano
Directions:
Directions:
1. Preheat the oven to 350°F. Spray a small casserole dish (about 7×11″) with non stick spray.

2. Heat the oil in a medium-large skillet on medium high heat. Add the onion and artichoke hearts and cook until the onion is wilted, about 5 minutes. Add the spinach 1 cup at a time, stirring often, until all the spinach is wilted. Add the garlic and cook for 30 second, stirring constantly. Move this mixture into the casserole pan.

3. Top with 1 cup of the mozzarella and all of the Parmesan.

4. In a small bowl mix together the eggs, salt, pepper, cream, and oregano. Pour over the vegetable mixture. Top with the remaining cheese.

5. Bake for 35-40 minutes until the top is golden brown and the eggs have puffed up. Serve immediately.

 

 

 

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