Spinach Artichoke Quiche

For RSC 11, this can be an appetizer, or lunch

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  garlic cloves, chopped
• 2  shallots, chopped
• 6  ounces fresh spinach
• 1  tablespoon butter
• 7  ounces canned artichoke hearts, chopped
• 1⁄4 cup pine nuts, toasted
• 1⁄4 teaspoon  freshly grated nutmeg
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cayenne
• 3  eggs
• 1 1⁄2 cups milk
• 3⁄4 cup asiago cheese, grated
• 1⁄4 cup parmigiano-reggiano cheese, grated
• 1  pie shell

Directions

1. Preheat oven to 375°F.
2. Sauté garlic and shallots in butter until softened, 1-2 minutes.
3. Add spinach and sauté until wilted.
4. Add chopped artichokes, pine nuts, seasonings and remove from heat.
5. Pour into a large bowl to cool.
6. Add eggs, milk and cheeses, stirring to mix everything well.
7. Add to pie shell.
8. Bake 45 minutes to 1 hour or until set.