Babycakes PM-44 Instruction Manual page 13

Spinach Artichoke Quiches
Ingredients:
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ⅓ cup frozen artichoke hearts, partially thawed and chopped
• ¾ cup frozen chopped spinach
• 1 egg
• ⅓ cup milk
• 3 drops hot pepper sauce
• Salt and pepper, to taste
• ⅓ cup shredded Colby-Jack cheese
• Pastry dough for 4 lower pie crusts
Directions:
1. Heat oil in a medium skillet. Add garlic and cook for 30 seconds, stirring frequently.
Stir in artichoke hearts and cook 2 to 3 minutes longer, stirring frequently. Stir in
spinach and cook 3 to 4 minutes or until spinach has thawed and any collected
moisture has evaporated. Remove from heat.
2. Mix together egg, milk and hot pepper sauce in a medium mixing bowl. Season with
salt and pepper. Stir in spinach-artichoke mixture and cheese.
3. Using the larger side of the Crust Cutting Tool, cut 4 circles from the pie crust to
form the lower pie crusts. Press 1 circle into each cooking reservoir using the Crust
Forming Tool. Be careful not to stretch or tear the crusts.
4. Equally fill the lower crusts with the spinach-artichoke mixture, spooning about 4
tablespoons of filling into each crust.
5. Plug in the appliance and bake 14 to 15 minutes until filling sets and a knife inserted
into the center of the filling comes out clean. Remove pies from the pie maker and
set on the wire rack to cool slightly.
Fun Variation:
• Substitute shredded Cheddar or Monterey Jack cheese for the Colby-Jack cheese.
Makes 4 individual quiches
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