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I love quiche. When I was diagnosed with Type 2 diabetes in 2005, one of the things I missed was eating pie crust. Over the years I learned to do without the pie crusts. I stumbled across a blog post about quiche and saw this idea for Spinach Artichoke Dip and thought to try and make a quiche. This recipe reminds me of the Greek dish Spanakopita pie made with Phyllo dough. The filling is awesome, I thought. Hope you enjoy the recipe.
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Spinach Artichoke Dip Quiche
Created 12/13/17
6 large eggs
½ cup sour cream
½ cup heavy cream
1 box thawed chopped frozen spinach (squeeze out all the water when thawed out)
½ jar (6 oz.) artichoke hearts chopped
2 teaspoons garlic powder
1 cup shredded mozzarella cheese
½ cup Parmesan cheese
Fresh cracked pepper (I did not use any salt because the cheese has a lot of salt already)
Preheat oven to 350 degrees. Lightly grease a 9” pie plate with butter or olive oil, your choice. In a large bowl, combine all the ingredients except for the Parmesan cheese and mix well. Pour the egg mixture into the greased pie plate. Sprinkle the Parmesan cheese on top.
Bake for 45 minutes or until the center is set. Test the quiche by inserting a butter knife in the center and it comes out clean.
Total Carbs: 5
Note: if not want a lot of spinach in the quiche, can do 6-8 oz. instead of the whole box.
CLICK HERE TO PRINT THE RECIPE
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Filed under: Clean Eating, Diabetic Friendly, Gluten Free, Holiday Recipes, Keto, Low Carb, Quiche, Vegeterian Recipes | Tagged: artichokes, Cheese, Spinach |
Simply Healthy Cooking 
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