Spinach Artichoke Quiche

Servings: | Prep Time: | Cook Time:

This simple recipe for Spinach Artichoke Quiche features our Artichoke Parmesan Tapenade and is also packed with spinach and mushrooms. This savory quiche is sure to be a big hit with family and friends.

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Ingredients:

• 1 premade pie crust
• 1 Tbl The Olive Tap’s 100% Extra Virgin Olive Oil – your favorite
• 2 cups of spinach
• 1 cup of chopped mushrooms
• 1 tbsp minced shallot
• 5 large eggs
• 3 ounces shredded asiago cheese
• 1 jar The Olive Tap’s Artichoke Parmesan Tapenade

Directions:

Preheat oven to temperature specified on premade pie crust packaging and pre-bake the crust dry for ten minutes before preparing the quiche. Set the crust aside.

Sauté 2 cups of spinach, 1 cup of chopped mushrooms, and 1 tbsp of minced shallot in a pan on medium heat until spinach is completely wilted. Add one jar of The Olive Tap’s Artichoke Parmesan Tapenade and spoon mixture into the bottom of the quiche crust. Whisk 5 large eggs in a separate bowl, and pour them over the vegetables into the quiche crust. Sprinkle shredded asiago cheese on top.

Bake for 25-30 minutes at 350 degrees. Slice and serve.

We love to serve this with our Air Fried Rosemary Potatoes –

https://theolivetaprecipes.com/recipes/air-fryer-rosemary-potatoes/