Crustless Spinach Artichoke Jalapeno Quiche

Recipe by From a Chef's Kitchen

Crustless Spinach, Artichoke and Jalapeno Quiche is quiche with a kick! Perfect for when you need fancy or just want simple and rustic.

Ingredients

• 1 bag (12-ounce) frozen chopped spinach
• ½ of a 12-ounce bag (6 ounces) frozen artichoke hearts, thawed, coarsely chopped and patted dry
• 1 bunch scallions, white and light green part only (chopped)
• 2 jalapeno peppers, (finely chopped)
• 4 cloves garlic (minced)
• 1 cup shredded Swiss cheese
• 1 cup shredded mild Cheddar cheese
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 eggs
• 2 cups milk, half-and-half or heavy cream

Method

1. Preheat oven to 350 degrees.  Combine spinach, artichoke hearts, scallion, garlic, cheese and salt and black pepper in a 10-inch round baking dish.
2. Whisk together eggs and milk, half-and-half or heavy cream.  Pour over spinach-artichoke combination.
3. Bake for 35-40 minutes or until golden brown on the top and set in the center.

View the recipe instructions at From a Chef's Kitchen