Egg Pan Spinach Artichoke Quiches
Ingredients
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2 ready-made pie crusts
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4 large eggs
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1 cup heavy whipping cream
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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¼ teaspoon garlic powder
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¼ cup frozen spinach
Tools
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whisk
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medium bowl
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measuring cups
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measuring spoons
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chopping board
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knife
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liquid measuring cup
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fork
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rolling pin
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cooling rack
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June Oven
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biscuit cutter
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June Egg Pan
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Prepare the crusts
Unroll 1 pie dough round on a lightly floured work surface. Roll the dough into a circle about ⅛” thick. Use a biscuit cutter or bowl to stamp out 3 circles about 6” in diameter. Set the circles aside. Repeat with the other pie crust to get 6 total dough rounds. If needed, gather the dough scraps and re-roll to get 6 total rounds. Use any remaining dough for another purpose.
2 ready-made pie crusts
all-purpose flour
chopping board
rolling pin
biscuit cutter
knife
Line the June Egg Pan
Firmly press one dough round into a well in the June Egg Pan, lining the bottom and sides of the well, with about ½”-1” overhang of dough. Fold the overhang under itself and crimp the crust edges decoratively, creating a lip to hold in the filling. Use a fork to prick holes on the flat bottom of the dough. Repeat with the remaining 5 dough rounds. Refrigerate the dough-lined egg pan until ready to use.
June Egg Pan
fork
Make the egg mixture
In a large bowl, whisk together the eggs, cream, salt, pepper and garlic powder until the eggs are lightly beaten and all ingredients are evenly incorporated. Set aside until ready to use.
medium bowl
whisk
measuring spoons
4 large eggs
1 cup heavy whipping cream
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
liquid measuring cup
Finish the quiches
Evenly divide the spinach, artichoke hearts, mozzarella, and parmesan cheese between the chilled, dough-lined wells of the egg pan. Divide the egg mixture evenly between the wells, being careful to not overfill them. You may not use all the egg mixture.
⅓ cup quartered artichoke hearts
¼ cup frozen spinach
⅓ cup shredded mozzarella
¼ cup shredded Parmesan
measuring cups
Bake the quiches
Place the egg pan on the middle shelf of the oven. Bake the quiches 21 minutes, until the crusts are browned and the filling is puffed and lightly browned. June will notify you when the quiches are ready.
Cool and serve
Remove the egg pan from the oven and set on a cooling rack. Allow the quiches to cool at least 5 minutes in the pan before removing carefully and serving warm, or cool the quiches in the pan completely to serve at room temperature.
cooling rack
