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