Spinach Artichoke Quiche Recipe

Introduction

This Spinach Artichoke Quiche is a delicious and hearty dish perfect for breakfast, brunch, or a light dinner. Packed with fresh spinach, tangy artichokes, and a blend of cheeses, it offers a creamy, flavorful custard in a crisp pie shell. It’s easy to make and sure to impress your guests or family.

Ingredients

• 1 deep dish pie shell (16 oz)
• 14 oz canned artichoke hearts (drained and chopped)
• 2 cups fresh spinach
• 1/2 cup mozzarella cheese (shredded)
• 1/4 cup parmesan cheese (shredded)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 tsp dijon mustard
• 1 tsp crushed garlic
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Step 1: Pre-bake the pie crust by heating the oven to 400˚F. Line the crust with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes until golden brown. Remove from oven and allow to cool to room temperature. Then reduce oven temperature to 350˚F. Avoid poking holes in the crust to prevent egg leakage.
2. Step 2: In a medium bowl, whisk together the eggs, heavy cream, milk, dijon mustard, crushed garlic, salt, and black pepper until fully combined.
3. Step 3: Roughly chop the spinach. Place half of the spinach in the bottom of the pie crust. Layer half of the chopped artichoke hearts and half of both cheeses over the spinach. Repeat the layers with the remaining spinach, artichokes, and cheeses.
4. Step 4: Pour the egg mixture evenly over the layered ingredients in the crust. Place the quiche on a baking sheet and bake for 50-55 minutes, or until the center is just set.
5. Step 5: Let the quiche sit for 20 minutes after baking before slicing. Serve warm or at room temperature and enjoy!

Tips & Variations

• For extra flavor, add some chopped fresh herbs like thyme or chives to the custard mixture.
• Swap mozzarella for a sharper cheese like gruyere or cheddar for a different taste profile.
• If fresh spinach isn’t available, frozen spinach can be used—just be sure to thaw and squeeze out excess water before adding.
• Use a store-bought pie crust to save time, or make your own for a flakier texture.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in the oven at 350˚F for 10-15 minutes or until heated through to maintain its flaky crust and creamy filling. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the quiche a day in advance. Bake it fully, then let it cool before refrigerating. Reheat in the oven before serving for best texture.

Can I freeze spinach artichoke quiche?

Yes, this quiche freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Spinach Artichoke Quiche Recipe

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★★★★★

4.7 from 83 reviews

This Spinach Artichoke Quiche is a savory, creamy pie packed with tender spinach, tangy artichoke hearts, and a blend of mozzarella and parmesan cheeses. Baked in a flaky deep-dish pie crust with a rich custard base of eggs, cream, and milk, it’s the perfect dish for brunch, lunch, or a light dinner. The quiche is flavorful yet simple to make, combining fresh vegetables with smooth, melted cheese in every bite.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 deep dish pie shell (16 oz)

Vegetables

• 14 oz canned artichoke hearts (drained and chopped)
• 2 cups fresh spinach

Cheese

• 1/2 cup mozzarella cheese (shredded)
• 1/4 cup parmesan cheese (shredded)

Custard Mixture

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 tsp dijon mustard
• 1 tsp crushed garlic
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment paper inside the pie crust and fill it with dried beans to weigh it down. Bake for 12-15 minutes or until the crust is golden brown. Remove from the oven and let it cool to room temperature. This process prevents the crust from bubbling and eliminates the need to poke holes.
2. Prepare the custard: In a medium bowl, whisk together the eggs, heavy cream, milk, dijon mustard, crushed garlic, salt, and pepper using a hand mixer until fully combined and smooth.
3. Assemble the filling: Roughly chop the spinach and spread half of it evenly over the bottom of the cooled pie crust. Layer half of the chopped artichoke hearts and half of the shredded mozzarella and parmesan cheeses on top of the spinach. Repeat with the remaining spinach, artichokes, and cheese to create layers.
4. Add the custard and bake: Pour the egg custard mixture evenly over the layered filling in the pie crust. Place the quiche on a baking sheet and bake in the preheated oven at 350˚F for 50-55 minutes, or until the center is just set and a knife inserted comes out clean.
5. Rest and serve: Remove the quiche from the oven and let it rest at room temperature for about 20 minutes to allow it to set completely. Serve warm or at room temperature for best flavor and texture. Enjoy!

Notes

• Using dried beans to weight down the crust prevents bubbling without piercing the dough.
• Make sure the custard is fully combined for even texture and smooth filling.
• This quiche can be made ahead and reheated gently before serving.
• Feel free to swap mozzarella with other mild cheeses like gruyere for a different flavor.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: Spinach artichoke quiche, vegetarian quiche, brunch recipes, savory pie, spinach recipes, artichoke recipes