Laun/Pruett Recipe Collection
Spinach Artichoke Quiche

Filling: (place in a zip lock baggie for make-ahead)
2 cups (8 oz. Shredded swiss cheese)
2 Tbsp. Flour
dash of cayenne
Saute in light olive oil:
one 14 oz. can arthichoke hearts, drained and chopped
1 shallot, minced (or leeks or onion)
Add 1 c. cooked, drained spinach
Blender: 1 1/2 cups milk (I use 1% or 2% low fat milk. Whole milk makes it more custardy)
4 eggs, slightly beaten
1/2 t. salt
1 9" pastry shell, deep dish

Heat oven to 350. Combine milk eggs with a dash of cayenne. Add to cheese and flour mixture. Pour into pastry shell. Bake 45 minutes. 8 servings

I think 1 cup swiss is fine, especially if you load the shell with veggies.