Our Spinach & Artichoke Parmesan Dip gives classic recipes
a rich and savory twist. Try using it in place of cheese and
spinach in a classic quiche recipe.
Prep 5 minutes Bake 30 minutes
1 (9 inch) unbaked pie crust
1 cup halved cherry tomatoes
1/4 cup heavy cream
2/3 cup Stonemill Kitchens
Spinach & Artichoke Parmesan Dip
PREHEAT oven to 375 degrees F.
BEAT eggs with milk.
ADD cherry tomatoes to the egg mixture
and pour into the pie shell.
DOLLOP Spinach & Artichoke Parmesan Dip
by the teaspoon into the egg mixture.
BAKE in preheated oven for 30 minutes or
until eggs are set and golden on top.
From the Chef
We came up with this recipe one morning for
a breakfast meeting in the test kitchen and
it's been around ever since. The thick
consistency of this dip makes it a perfect
- Jeff Quatraro
Stonemill Kitchens Chef