Artichoke and Spinach Quiche

Name: Artichoke and Spinach Quiche
Prep time: 15 min
Yield: 6
Ingredients: Artichoke hearts: 500 g; Frozen spinach: 200 g; Feta cheese: 100 g; Olive oil: 2 tbsp; Large eggs: 2; Ricotta: 200 g; Yogurt: 100 mL; Cooking cream: 200 mL; Parmigiano, grated; Nutmeg; Salt and Pepper

Just lovely

1 h
Serves 6
Easy

Ingredients

500 g Artichoke hearts
200 g Frozen spinach
100 g Feta cheese
2 tbsp Olive oil
2 Large eggs
200 g Ricotta
100 mL Yogurt
milk
200 mL Cooking cream
Parmigiano, grated
Nutmeg
Salt and Pepper

Directions

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Steps

1 Done	Preparation: Preheat oven to 180 degrees C.
2 Done	Roll the puff pastry on a flat surface until it is big enough to cover your pan. You should also cover the edges. Put the pastry in the baking pan and push it into the corners where the base meets the sides. Prick the base and sides of the puff pastry with a fork.
3 Done	Filling: Frozen spinach can be thawed overnight or in a microwave.
4 Done	Beat the eggs into a bowl. Add the cooking cream and whisk. Add the ricotta and whisk again. Season with nutmeg, salt and pepper.
5 Done	Crush the feta cheese with hands. Add the olive oil, spinach and feta to the egg mixture. Mix until everything combines.
6 Done	Assembly: Put the egg mixture on the pastry. Cut the artichoke hearts on half. On top add the halved artichoke hearts.
7 Done	Sprinkle some parmesan cheese on top. Gently flip the hanging edges of the puff pastry inside the baking pan.
8 Done	Baking: Bake for 30-35 min at 160 degrees C, or until the filling is set and golden brown. For a crust you can increase the baking temperature to 200 degrees C 10 min before the end. Let cool slightly.
9 Done	Serving: Serve warm.
10 Done	Tip: For a richer taste you can add parmesan cheese or Gruyère cheese in the filling.