I know I've neglected this blog for a few weeks but vacation time came first before a hobby! :) I had a family vacation for 2 weeks and my aunt is still staying with my parents so I'm very preoccupied with family. But before I go (again), I want to share this easy quiche recipe.
I was browsing at Fred Meyer a while ago and saw this spinach and artichoke Parmesan dip from Stonemill Kitchens brand. I decided to buy and gave it a try because I've always loved the spinach and artichoke combination. I made this twice already for dinner, paired with salad, and everybody devoured it everytime.
Artichoke and Spinach Quiche
Yields one 9-inch pie
1 (9-inch) unbaked pie crust
1/4 cup heavy cream
1 cup halved cherry tomatoes
2/3 cup Stonemill Kitchens' Spinach and Artichoke Parmesan Dip
Preheat the oven to 375F.
Beat eggs with heavy cream in a bowl. Spoon in the dip into the egg mixture and whisk until combined. Add cherry tomatoes to it and pour into the pie shell.
Bake in the preheated oven for 30 minutes or until eggs are set and golden on top. If the crust gets brown too quickly, cover the top with aluminum foil.
Let the quiche cool on a rack before cutting it.
Source: Stonemill Kitchen