Home / Main Courses / Vegetarian / Spinach and Artichoke Quiche

Spinach and Artichoke Quiche


1 tsp Pastene Minced Garlic
1 medium shallot, chopped
3 cups packed fresh spinach
1 Tbsp salted butter
½ can Pastene Artichoke Hearts in Brine, chopped (about 3)
¼ cup Pastene Pine Nuts, toasted
¼ tsp salt
¼ tsp pepper
3 eggs
1 ½ cups half and half
1 cup parmigiano-reggiano cheese, grated
1 frozen pie shell


  • Preheat oven to 375°F and place the rack on the lower third of the oven. 
  • Chop artichokes and blot with a paper towel to remove excess liquid.
  • Sauté garlic and shallots in butter until softened, 1 to 2 minutes. Add spinach and sauté until wilted.
  • Add artichokes, pine nuts, seasonings and remove from heat. Pour into a large bowl to cool.
  • In a medium bowl, add eggs, milk and cheese, whisking to blend well.
  • Add the vegetable contents to pie shell and pour the egg mixture over top.
  • Bake 45 to 50 minutes or until set.

Product Used

Get our latest offers and promotions