Portsmouth Harbor Inn & Spa
Spinach & Artichoke Quiche
Serves 6 - 8
1 ½ c cottage or ricotta cheese, divided into ½ c and 1c
1/8 c vegetable or olive oil
¼ c flour (if you want to make this gluten-free, you can use brown or white rice flour)
½ tsp baking powder
½ tsp salt
Freshly-ground black pepper
Oregano (optional); also optional is freshly grated nutmeg
5 oz frozen spinach, thawed and with water squeezed out
7 oz frozen or tinned artichoke hearts (about 6 good-sized hearts), drained*
8 oz (about 2 1/3 cups) shredded good cheddar or Monterey Jack cheese, or Mexican cheese mixture
Optional – toasted pine nuts or walnuts, for a little crunch, scattered over the top just before cooking
Grease a 10-inch quiche dish or pie pan.
Process ½ c cottage cheese with a hand stick blender until smooth; add eggs, one at a time, and olive oil. In a separate bowl, whisk to combine flour, baking powder, salt, pepper, and oregano and nutmeg if using. Combine the dry ingredients with the egg mixture; when well combined, stir in remaining cottage cheese, shredded cheese, and vegetables. Pour into prepared quiche dish; refrigerate overnight if desired.
Heat oven to 350°. Cook straight from the refrigerator for 45 minutes. Let sit for 10 minutes before cutting, to firm up.
Note: for 8 people, if not serving with muffins or other bread, use 1 ½ recipes and cook in a 7 x 9 pan @ 350° for 40 – 45 mins. Otherwise, one recipe will feed 8 people served with bread and bacon, or the like. Some people like hot sauce with this.
*don’t use marinated artichoke hearts*