Spinach & Artichoke Quiche

This creamy spinach artichoke quiche is perfect for a make ahead brunch!

Crust:
1½ cups whole wheat flour
½ cup butter, melted
2 tbsp milk
½ tsp sea salt

Filling:
4 eggs
1 cup milk
pinch cayenne pepper
1 cup cheddar (or other strong tasting cheese, divided)
1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
1 cup artichoke hearts (I typically use frozen, and defrost them)

View the full recipe at Emma’s Little Kitchen →