Ingredients
– 1 9-inch pie crust (store-bought or homemade) – 4 large eggs – 1/2 cup whole milk – 1/2 cup heavy cream – 1 cup chopped fresh spinach – 1 cup chopped artichoke hearts (drained if canned) – 2 cloves garlic (minced) – 1 cup shredded cheese (mozzarella, feta, or Swiss) – Salt and pepper to taste
Instructions
Sauté 2 cloves of minced garlic with 1 cup chopped spinach until wilted. Add 1 cup chopped artichoke hearts. Let cool before mixing.
In a bowl, whisk 4 large eggs, 1/2 cup milk, and 1/2 cup heavy cream. Season with salt and pepper. Stir in 1 cup shredded cheese of choice.
Place spinach and artichoke mixture into a prepared 9-inch pie crust. Pour the egg mixture on top. Smooth evenly with a spatula.
Bake at 375°F (190°C) for 35–40 minutes, or until the center is set and the top is golden. Let cool for 10 minutes before slicing.
Slice your quiche into wedges and serve warm or at room temperature. Delicious for brunch, lunch, or as a savory make-ahead meal.