Artichoke, Gruyère And Spinach Quiche - cooking recipe

Ingredients

1 None refrigerated pie crust
1 can (14 oz) artichoke hearts, drained and quartered
3 oz baby spinach leaves, wilted and drained
2 None eggs
1/2 cup heavy cream
1/4 cup milk
2/3 cup grated Gruyere cheese

Preparation

Preheat the oven to 400\u00b0F. 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.
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\u00b0F.
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.
Bake for 35-40 mins, until set.