Spinach and Artichoke Dip Quiche

I love enjoying appetizers with a large group of people or just with our immediate family. This particular dip does make quite a bit, but at times, I still have a taste for it even if we will have a little leftover. This quiche came to be from one those days where we had a little leftover. Since then I hope for leftovers, so I can make quiche for another meal. Even when serving this dip to a group, I often make many appetizers to make sure that my guests have a variety to choose from, and a few times, I had just enough of the dip to again make this quiche. So no matter if you are making up my Warm Cheesy, Spinach and Artichoke Dip for a group or just your family, if any leftovers you have a perfect opportunity to create this incredible quiche that will be sure to delight your family or guests the next morning.

Ingredients

1 pre-made pie crust thawed
1 cup of leftover Warm Cheesy, Spinach and Artichoke Dip
1 cup of half and half
5 eggs
A sprinkle of kosher salt
1/3 cup of shredded packaged mozzarella

Technique

Place and mold pie crust into a deep pie dish about 2 – 3 inches deep, or keep in the packaged tin. Don’t precook. If using a deeper pie dish, extra eggs and cream may be needed. In a large bowl using a mixer, beat eggs until fluffy. Add half and half, salt, leftover Warm Cheesy, Spinach Artichoke Dip and mozzarella cheese. Gently mix until evenly combined. Bake in a preheated oven at 375 degrees for about 30 minutes or when a knife is inserted it comes out clean. Allow to cool for about 15 minutes before serving.

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