Artichoke, gruyere and spinach quiche
This delicious artichoke, gruyere and spinach quiche makes a beautiful vegetarian dish for a tasty and light midweek dinner served with a fresh side salad or savoury brunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 portion shotcrust pastry
- 400 grams can artichoke hearts, drained, quartered
- 80 grams baby spinach leaves, wilted, drained
- 2 eggs
- 1/2 cup thickened cream
- 1/4 cup milk
- 2/3 cup grated gruyere cheese
- salad, to serve
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