Wednesday, September 16, 2015

Artichoke/Spinach Dip Quiche


I made Artichoke/Spinach/Green Onion dip earlier in the week and had quite a lot leftover.  I decided to turn it into a Quiche, I figured why not!  I added a few mushrooms and some bacon and it turned out so tasty, I had enough to make two Quiches.  If you don't have leftover dip you certainly could buy some already made.

2 pre-made pie shells unbaked
Artichoke/Spinach Dip (I had about 2 cups)
6 slices of bacon, cooked and diced
6 large mushrooms sliced
1/2 cup Italian 4 cheese blend or Parmesan
8 eggs, beaten
1 can fat free evaporated milk
Black Pepper
Dash of Onion Powder

Since the cheese is so salty no added salt is needed.

Preheat the oven to 425 degrees

Place some cheese in the bottom of each pie shell, add in your Dip, the bacon, mushrooms, and the rest of the cheese.

In a separate bowl, beat the eggs, add in the pepper and onion powder, then whisk in the entire can of evaporated milk.  Mix well and pour into the pie shells evenly.

Bake for 15 minutes at 425 degrees then turn the oven down to 350 and bake an additional 20 minutes, check for doneness and cook a few minutes longer if needed.

Let cool and serve.

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