Creamy artichoke dip meets flaky pastry in this light and airy Spinach and Artichoke Quiche.A buttery Pâte Brisée base is topped with garlicky sautéed spinach and artichokes and sprinkled with crumbles of goat cheese to give texture and tang to the smooth egg filling.With classic flavors and a polished look, this quiche is sure to become a new favorite. Spinach and Artichoke Quiche   Makes 8 servings Ingredients Pâte Brisée (recipe follows) 1 teaspoon (5 grams) olive oil 1 cup (168 grams) chopped drained canned artichoke hearts 1 clove garlic (5 grams), minced 2 cups (80 grams) chopped fresh spinach 1¾ cups (420 grams) heavy whipping cream 1 cup (240 grams) whole milk 7 large eggs (350 grams) 2 teaspoons (6 grams) kosher salt ½ teaspoon (1 gram) ground white pepper ½ cup (70 grams) crumbled goat cheese Instructions Preheat oven to 375°F (190°C).

Spray a tall-sided 10-inch fluted round removable-bottom tart pan with baking spray with flour.On a lightly floured surface, roll Pâte Brisée into a 14-inch circle.Transfer to prepared pan, pressing into bottom and up sides.

Trim edges, if necessary.Freeze until firm, about 20 minutes.Top prepared crust with a piece of parchment paper.

Add pie weights.Place on a baking sheet.Bake until crust is mostly dry and set, 30 to 35 minutes.

Carefully remove parchment and weights,

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