Learn How to Make Spinach Artichoke Quiche
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Eating Low with Amy Low Hassles, Low Carb Recipes Episode 45: Crustless Spinach Artichoke Quiche Hi this is Amy and welcome to Eating Low. Today we’re going to be making spinach artichoke quiche and it sounds really yummy because I love spinach and artichoke dips. So we’ve got three eggs that I’ve already put in a mixing bowl. And I’ve got a can of artichokes. And I just squished them up and kind of like got them smaller. They come you know, the artichoke cart as the big hole thing. So I just squished them, I’ve kind of broke them up a little bit because you’re not biting into a giant piece of artichokes. And I’ve got about six ounces of spinach and I just thawed it out a little bit so with that it’s not frozen chunks. And we’re going to dump that in. I’m just going to mix up my eggs a little bit before I had too much sauce otherwise, it’s going to get fall. A little word about my tie plate is being too small. I can't find my tie plate. My glass plate is—so I’ve got this one at the grocery store but it looks tiny so I have a back up plan in case it’s too small. Okay, then we’re going to add a half cup of cream and I’m using half and half. You can use heavy cream if you like, you can use milk. You can use soy milk, whatever kind of like milky or creamy sort of thing you want to add. And then we’re going to add a quarter cup of sour cream. And I’m using fat-free mainly because that’s the small one they have. Normally I like to use like— if a recipe calls for a lot of sour cream, I usually use light because it’s kind of like a good—you get the flavor but it saves a few calories. Fat-free sour creams, sometimes is gross honestly but I figure it out with all the other stuff in here. It’s going to be fine. And I preheated my oven to 350 and I’m just going to add a sprinkle. I kind of organized my spice area. It’s a little crazy. A little bit of sea salt and a little bit of pepper. You can have whatever seasonings you like I’m just turning a little bit. I usually like to season my food after. I cook it because I’ll never know if I’m going to like it. Okay now, stuff them in there. Will it fit in the fry pan? I’m thinking it will, actually. I might have goofed up a little bit but I think we’re going to be good. I’ll just squish them down a little bit. Helpfully it poofs up you all poop open up or over. All right, where do my parm go? I’ll just going to top this with a little bit of parmesan cheese. And I’m just going to—enough, just top it off. I love parmesan. Okay, so I’m going to put this in the oven because I’m a little nervous about it, overflowing. Anyone of those cool oven liners. All right he’s in there and we’re going to cook it for—I’m going to start with 30 to 35 minutes. I’ll start with 30 and then we’ll cook it and see if it’s done and if needs a little more time but I’m excited and I hope you remember to set your clocks back if you’re on you know, US time and we’ll check this and hopefully it will be done. So I forgot to put the cheese in but I quickly got—pulled it out of the oven and start in the cheese. You want to put in four ounces of any kind of cheese like blend. I use an Italian blend but you can use whatever cheese you like. So I have the cheese, so moral of the story. It is now done. It took—I’ve added some more time so it probably it was about 40 minutes total maybe like closer to 45, included my cheese time. That looks really good, it smells really good. I love it. It’s really yummy. I love the artichoke and the spinach together. This is really good as you can tell it’s a gigantic piece because I’m really hungry today. I’m didn’t have breakfast yet. I’m definitely—this is really awesome. I can't say enough and I’ll probably kind of having more. I’m going to talk to you about it for you, nutrition wise. Anyway, thanks for eating low with Amy.
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