Spinach Artichoke Quiche
Nutrition Information
  • Serves: 8 servings
  • Serving Size: 1 slice
  • Calories: 250
  • Fat: 15 g
  • Carbohydrates: 11 g
  • Sodium: 490 mg
  • Fiber: 1 g
  • Protein: 17 g
  • Cholesterol: 130 mg
Type: Entree
Cuisine: French
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 1 9-inch prepared deep dish pie crust (frozen or refrigerated)
  • 1 (14-ounce) can artichoke hearts, dried of any excess moisture and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and all excess moisture squeezed out
  • 4 eggs
  • ¾ cup Fairlife or Mootopia non-fat milk
  • ¼ cup half and half
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1-1/4 cups shredded low-fat monterey jack cheese, divided
  • 1 cup shredded parmesan, divided
Instructions
  1. Preheat oven to 375 degrees. Add prepared pie crust to a 9" glass pie dish and set aside.
  2. In a large bowl, combine eggs, milk, half and half, garlic powder, and black pepper. Whisk to combine. Add 1 cup monterey jack cheese and ¾ cup parmesan cheese and stir well. Mix in the thawed and well-drained spinach and chopped artichoke hearts. Pour the spinach artichoke mixture into the pie crust, smoothing it out with a spatula. Top with remaining cheese. (Note: To prevent spill-over in the oven, you may want to place pie dish on a baking sheet.)
  3. Bake for about 1 hour until set. Remove from oven and let cool for 15-20 minutes before serving.
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Exchanges: 1 Carbohydrate, 2.5 Protein, 3 Fats