Spinach Artichoke Quiche Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ellaeatsdaily.com/spinach-artichoke-quiche-recipe/
