Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Spinach and Artichoke Quiche

Spinach and Artichoke Quiche

Get Ready

Servings: Serves 8

Prep Time: 30 minutes

Cook Time: 85 minutes

Ingredients: Add ingredients to List

1 (14-oz.) can quartered artichoke hearts, drained
5 Tbsp. unsalted butter
1 onion, chopped
3 garlic cloves, minced
8 oz. frozen chopped spinach, thawed and squeezed dry (1 cup)
7 large eggs, beaten
2 cups half-and-half
4 oz. feta cheese, crumbled (1 cup)
2 Tbsp. chopped fresh dill
Salt and pepper
10 (9x14") sheets frozen phyllo dough, thawed

directions:

1. Heat oven to 350 degrees. Pat artichokes dry with paper towels and chop; transfer to a small bowl and set aside. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Remove from heat and stir in spinach and artichokes.
2. Meanwhile, whisk eggs, half-and-half, feta, dill, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in spinach mixture and set aside.
3. Melt remaining 4 tablespoons butter. Brush bottoms and sides of a 9" springform pan with some of the butter. Place one phyllo sheet on a clean counter with narrow edge facing you. Brush with butter, then top with a second sheet at a 45-degree angle and brush with butter. Continue layering phyllo sheets at a 45-degree angle to form a large circle with uneven edges, brushing each sheet with butter before adding another on top. Gently transfer stack to prepared pan, pressing dough flush against bottom and sides and pleating if necessary to fit. Transfer to a rimmed baking sheet, then pour egg mixture into crust.
4. Bake until center is just set, about 1 to 1 1/4 hours. Let cool in pan for 30 minutes, then carefully remove springform ring. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, March - April 2018

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 (14-oz.) can quartered artichoke hearts, drained  
5 Tbsp. unsalted butter  
1 onion, chopped  
3 garlic cloves, minced  
8 oz. frozen chopped spinach, thawed and squeezed dry (1 cup)  
7 large eggs, beaten  
2 cups half-and-half  
4 oz. feta cheese, crumbled (1 cup)  
2 Tbsp. chopped fresh dill  
Salt and pepper  
10 (9x14") sheets frozen phyllo dough, thawed  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 13 g (65%)
Cholesterol 215 mg (71%)
Sodium 760 mg (31%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 2 g (8%)
Protein 13 g (21%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading