13
Spinach Artichoke Quiches
Ingredients:
•
1
tablespoon olive oil
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2 cloves garlic, minced
•
⅓
cup frozen artichoke hearts, partially thawed and chopped
•
¾
cup frozen chopped spinach
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1 egg
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⅓
cup milk
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3 drops hot pepper sauce
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Salt and pepper, to taste
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⅓
cup shredded Colby-Jack cheese
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Pastry dough for 4 lower pie crusts
Directions:
1. Heat oil in a medium skillet. Add garlic and cook for 30 seconds, stirring frequently.
Stir in artichoke hearts and cook 2 to 3 minutes longer, stirring frequently. Stir in
spinach and cook 3 to 4 minutes or until spinach has thawed and any collected
moisture has evaporated. Remove from heat.
2. Mix together egg, milk and hot pepper sauce in a medium mixing bowl. Season with
salt and pepper. Stir in spinach-artichoke mixture and cheese.
3. Using the larger side of the Crust Cutting Tool, cut 4 circles from the pie crust to
form the lower pie crusts. Press 1 circle into each cooking reservoir using the Crust
Forming Tool. Be careful not to stretch or tear the crusts.
4. Equally fill the lower crusts with the spinach-artichoke mixture, spooning about 4
tablespoons of filling into each crust.
5. Plug in the appliance and bake 14 to 15 minutes until filling sets and a knife inserted
into the center of the filling comes out clean. Remove pies from the pie maker and
set on the wire rack to cool slightly.
Makes 4 individual quiches
Fun Variation:
•
Substitute shredded Cheddar or Monterey Jack cheese for the Colby-Jack cheese.
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