Smoked Spinach & Artichoke Quiche

Print

With ImageWithout Image

SMOKED SPINACH & ARTICHOKE QUICHE

Yield: 8

Ingredients

Quiche Filling

• 1/2 cup, packed finely chopped artichoke hearts (we used canned pre grilled artichokes)
• 6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water
• 1 tablespoon butter
• 1/2 cup minced shallots
• 1 jalapeno diced (optional)
• 4 large eggs
• 1 cup milk
• 1/2 cup heavy whipping cream
• 2 ounces goat cheese
• 2 ounces jack cheese (we used wisconsin jack)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons minced chives or green onion

Instructions

1. preheat smoker to 375 degrees
2. melt 1 tbsp. of butter in small saucepan, add 1/2 cup minced shallots and 1 diced jalapeno. Cook until shallots are translucent (3-4 minutes)
3. beat 4 eggs in large bowl
4. add 2 ounces of goat cheese and 2 oz. of shredded jack cheese, whisk until smooth
5. Whisk in 1 cup of milk, 1/2 cup heavy whipping cream,1 tsp. salt, 1/4 tsp black pepper, 6 ounces cooked chopped spinach, 1/2 cup chopped artichokes, and the cooked shallots/jalapeno
6. Pour filling into the frozen pie crust
7. Place on smoker. Cook at 375°F for 10 minutes, then reduce the heat to 350°F and cook for 35 minutes, or until the center of the quiche has set (not super jiggly) you can also stick a thick toothpick or butter knife in center to check for doneness

Notes

We like to experiment with different cheeses when making our quiche! In the past we have tried spicy jack, monterey, & gouda. You can mix the cheeses like we do in our recipe or you can use just one cheese!

I prefer to remove the quiche from the smoker just before it's fully set as the eggs will continue to firm once removed from heat.

Top with sour cream or hot sauce for extra yum!

Did you make this recipe?

Tag @loghead_bbq on instagram and hashtag it #logheadbbq