Name: Artichoke, gruyere and spinach quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 1 portion shotcrust pastry; 400 gram can artichoke hearts, drained, quartered; 80 gram baby spinach leaves, wilted, drained; 2 eggs; 1/2 cup thickened cream; 1/4 cup milk; 2/3 cup grated gruyere cheese; salad, to serve

Artichoke, gruyere and spinach quiche

This delicious artichoke, gruyere and spinach quiche makes a beautiful vegetarian dish for a light dinner or savoury brunch.

Serves 6

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

1 portion shotcrust pastry

400 gram can artichoke hearts, drained, quartered

80 gram baby spinach leaves, wilted, drained

2 eggs

1/2 cup thickened cream

1/4 cup milk

2/3 cup grated gruyere cheese

salad, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease a 12.5 x 35cm rectangular loose- bottomed flan pan. Place onto a baking tray.

2.Roll pastry between two sheets of baking paper. Ease into prepared pan. Trim edges. Chill for 15 minutes.

3.Blind bake for 10 minutes Remove paper and filling. Bake for further 5 minutes. Cool. Reduce oven to moderate, 180°C (160°C fan-forced).

4.To make filling: Arrange artichoke hearts and spinach over pastry base. In a large jug, whisk together eggs, cream and milk. Season to taste. Stir in cheese.

5.Pour mixture over vegetables. Bake for 35-40 minutes, until set. Serve quiche sliced with salad.

If using frozen spinach, drain it by placing it in a sieve over a bowl. Press down firmly with a wooden spoon or a second smaller sieve to remove excess liquid.
Note

Women's Weekly Food