Quiche Florentine
Who said quiches have to be French? “Florentine,” as many know, is Italian food-talk for “with spinach” and the marinated artichoke hearts provide your spices. You want more flavor, add more artichokes.
- 1 - 9 inch frozen pie crust
- I to 2 jars of marinated artichoke hearts, quartered.
- 1 to 1 ½ cup of fresh spinach leaves (tightly packed), washed and stemmed.
- Grated Parmesan, Romano and/or Asiago cheese (I find the quiche lacking if it doesn’t have Asiago, but that is my personal taste. )
- 5 eggs
- 1/2 to 3/4 cup milk
- Salt and pepper.
- I tomato, sliced (optional)
Poke fork tines in pie crust bottom and bake as per instructions on package until just turning golden brown.
Sprinkle cheese on bottom of crust, layer of 1/2 of spinach leaves, then 1/2 artichoke hearts, cheese, spinach, artichoke, cheese. (Or top artichokes with a single layer of tomato slices and sprinkle last of cheese.)
Mix eggs, milk, salt and pepper. Pour over layers in pie shell.
Bake 35 to 40 minutes at 375 degrees.
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Kip's Cookery
Non-FictionWhile you all are waiting (patiently) for more John & Jenny's adventures in India, I thought I would share another of my creative sides.
