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James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
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James Park
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James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
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James Park
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Increase the heat to medium-high. Add the spinach and cook until the spinach is wilted and no liquid remains, 2 to 4 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add 8 ounces mascarpone cheese and cook, stirring until fully melted into the spinach mixture. Add 1 cup half-and-half, stir to combine, and simmer for 2 minutes.
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Ben Weiner
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Of all the different varieties of quiche out there, spinach is my absolute favorite. Whether it’s for brunch, lunch, or dinner, there is just something about its understated simplicity that makes it a timeless classic. This version is as easy as it gets and delivers the most custardy, cheesy result you could hope for.
This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.
A great quiche is as much about the vegetable you add to it as it is the cheese you use. Here, we opt for sharp cheddar, which lends a salty bite to offset the richness of the custard, yet it is still nice and melty. Feel free to experiment with the cheese — smoked Gouda provides an even bolder, nuttier flavor, while Fontina gives added creaminess.
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Sheela Prakash
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