7Ingredients
370Calories
75Minutes

Ingredients

  • 1 refrigerated pie crust
  • 14 ounces artichoke hearts (drained and quartered)
  • 3 ounces baby spinach leaves (wilted and drained)
  • 2 eggs
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 2/3 cup grated Gruyère cheese

Directions

  1. Preheat the oven to 400°F. Lightly grease a 5 x 14 inch rectangular tart pan with a removable bottom. Place on a baking pan. Trim then roll pastry between two sheets of parchment paper to fit the tart pan. Transfer pastry to tart pan. Trim edges. Refrigerate for 15 mins.
  2. Place a sheet of parchment paper in the pastry. Fill with dried beans. Bake for 10 mins. Remove paper and beans. Bake 5 mins longer. Set aside to cool slightly. Reduce oven temperature to 350°F.
  3. For the filling, arrange artichoke hearts and spinach in tart crust. Whisk eggs, cream and milk in a medium bowl. Season, then stir in cheese. Pour mixture over vegetables.
  4. Bake for 35-40 mins, until set.
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NutritionView more

370Calories
Sodium12%DV280mg
Fat37%DV24g
Protein20%DV10g
Carbs10%DV29g
Fiber28%DV7g

PER SERVING *

Calories370Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat12g60%
Trans Fat
Cholesterol120mg40%
Sodium280mg12%
Potassium290mg8%
Protein10g20%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber7g28%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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