Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

D Spinach, Artichoke And Goat Cheese Quiche

Print recipe & shopping list
Submitted by:
Makes: 4 servings adjust



  • 1 Frozen Pie Crust, deep dish

Step 1

Preheat the oven to 375 degrees F. Thaw the pie crust and place in the refrigerator to keep chilled.


  • 1 tablespoon Butter
  • 1 Leek, thinly sliced, white and light green parts only
  • 1 can Canned Artichoke Bottoms
  • 1 12 cups Spinach Leaves
  • 12 teaspoon Salt

Step 2

Melt the butter in a skillet over medium heat. Add the leeks and cook until the leeks soften, about 5 minutes, stirring often. Add the artichoke hearts to the pan and cook for another 2 minutes or so. Stir in the spinach, season with kosher salt and remove from the heat and stir so the warm vegetables wilt the spinach and set aside to cool.


  • 6 Eggs
  • 34 cup Milk
  • 12 teaspoon Ground Mustard
  • 1 dash Ground Nutmeg
  • 4 ounces Goat Cheese

Step 3

Whisk the eggs and milk with the mustard and nutmeg. Pull the pie tin from the refrigerator and fill the bottom with the cooked vegetables. Top with half of the goat cheese. Pour the egg mixture over the vegetables and top with more goat cheese.

Step 4

Bake for 45-55 minutes or until the egg is puffed and no longer jiggly. Remove from the oven and let rest for 10 minutes. Serve warm or at room temperature.
Kitchen Monki sign up