Spinach Artichoke Quiche Recipe

Introduction

This Spinach Artichoke Quiche is a savory, satisfying dish perfect for breakfast, brunch, or a light dinner. Packed with fresh spinach, tender artichokes, and melted cheese, it offers a delicious twist on a classic quiche. Easy to prepare and full of flavor, it’s sure to become a family favorite.

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. Heat the oven to 400˚F. Place parchment paper in 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. Then reduce the oven temperature to 350˚F. Note: Do not poke holes in the crust to prevent egg leakage during baking; weighting with beans will keep it from bubbling.
2. Step 2: Prepare the custard by whisking together the eggs, heavy cream, milk, dijon mustard, crushed garlic, salt, and black pepper in a medium bowl until the mixture is fully combined.
3. Step 3: Roughly chop the spinach. Place half of the spinach evenly in the bottom of the cooled pie crust. Layer half of the chopped artichoke hearts and half of both cheeses on top of the spinach. Repeat this layering with the remaining spinach, artichokes, and cheeses.
4. Step 4: Pour the egg custard evenly over the layered ingredients in the pie crust. Place the quiche on a baking sheet and bake for 50-55 minutes, or until the center is just set and a knife inserted in the middle comes out clean.
5. Step 5: Allow the quiche to sit for 20 minutes after baking. Serve warm or at room temperature and enjoy!

Tips & Variations

• For a gluten-free option, use a gluten-free pie crust or make a crustless quiche by greasing the baking dish well.
• Add a pinch of nutmeg to the custard for a warm, subtle spice that complements the spinach and artichokes.
• Substitute the mozzarella with gruyere or swiss cheese for a different flavor profile.
• Fresh garlic can be used instead of crushed garlic for a more pronounced flavor.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through, about 1-2 minutes in the microwave or 10-15 minutes at 350˚F in the oven. Quiche can also be frozen wrapped tightly in foil and stored for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw and thoroughly squeeze out excess moisture before layering it in the quiche to avoid a soggy crust.

Do I have to pre-bake the pie crust?

Pre-baking the crust helps prevent it from becoming soggy when the egg custard is added. It’s recommended to achieve a crisp and sturdy base for your quiche.

Spinach Artichoke Quiche Recipe

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★★★★★

4.8 from 91 reviews

A creamy and savory Spinach Artichoke Quiche featuring a pre-baked flaky pie crust filled with fresh spinach, tender artichoke hearts, mozzarella and parmesan cheeses, all enveloped in a rich egg custard. This quiche is perfect for brunch, lunch, or a light dinner, offering a delicious vegetarian option packed with flavor and texture.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 1 deep dish pie shell (16 oz)

Filling

• 14 oz canned artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, shredded

Custard

• 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. Line the pie crust with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes until the crust turns golden brown. Remove from oven and let it cool to room temperature. Reduce oven temperature to 350˚F. Do not poke holes in the crust to prevent egg leakage, using the beans as weights prevents bubbling.
2. Prepare the custard: In a medium bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, crushed garlic, salt, and ground black pepper with a hand mixer until fully blended and smooth.
3. Assemble the filling: Place half of the chopped spinach evenly over the cooled pie crust. Top with half of the chopped artichokes and sprinkle half of the mozzarella and parmesan cheeses. Repeat these layers with the remaining spinach, artichokes, and cheeses.
4. Pour custard and bake: Carefully pour the egg custard mixture over the layered filling in the pie shell. Place the assembled quiche on a baking sheet and bake in the preheated 350˚F oven for 50-55 minutes, or until the center is just set and a knife inserted in the middle comes out clean.
5. Cool and serve: Remove the quiche from the oven and allow it to sit for 20 minutes at room temperature before slicing and serving warm or at room temperature for best flavor.

Notes

• Using dried beans to weight down the pie crust during prebaking prevents bubbling and eliminates the need to poke holes.
• Do not poke holes in the crust to avoid custard leakage.
• You can substitute fresh spinach with frozen, but be sure to thoroughly drain excess water.
• The quiche can be reheated gently in the oven or served cold the next day.
• For a lighter version, substitute half-and-half or milk for the heavy cream.

Keywords: spinach artichoke quiche, vegetarian quiche, brunch recipe, savory pie, egg custard, spinach recipe