Spinach Artichoke Quiche Recipe

Introduction

This Spinach Artichoke Quiche is a savory, crowd-pleasing dish perfect for brunch, lunch, or a light dinner. Packed with tender spinach, tangy artichokes, and creamy cheeses, it’s both comforting and flavorful. With a buttery, flaky crust and a rich custard filling, this quiche is sure to become a 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 crust and fill it with dried beans. Bake for 12-15 minutes until golden brown. Remove from oven and let cool to room temperature. Reduce oven temperature to 350˚F. Note: Do not poke holes in the crust to prevent egg leakage; the beans will keep the crust from bubbling.
2. Step 2: Make the custard by whisking together eggs, heavy cream, milk, dijon mustard, crushed garlic, salt, and black pepper in a medium bowl until fully combined.
3. Step 3: Roughly chop the spinach. Place half the spinach in the bottom of the pre-baked pie crust. Layer half of the chopped artichokes and half of the shredded cheeses over the spinach. Repeat 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 at 350˚F for 50-55 minutes, or until the center is just set.
5. Step 5: Let the quiche sit for 20 minutes before serving. Serve warm or at room temperature and enjoy!

Tips & Variations

• For extra flavor, sauté the spinach and garlic lightly before layering to remove excess water and enhance taste.
• Swap mozzarella for feta or goat cheese to add a tangy twist.
• Add cooked bacon or ham for a meaty variation.
• Use frozen spinach if fresh isn’t available—just be sure to thaw and squeeze out excess moisture.
• To make it vegetarian-friendly, double check the pie shell ingredients or prepare a homemade crust.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or in a 350˚F oven for 10-15 minutes until warm. Quiche can also be frozen after baking; wrap tightly and freeze for up to 2 months. 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 substitute frozen spinach, but make sure to thaw it completely and squeeze out all excess moisture to avoid a watery quiche.

Do I have to blind bake the pie crust?

Blind baking the crust helps prevent a soggy bottom by setting the crust before adding the wet filling. It’s recommended for a crispier, more stable crust but can be skipped if you prefer a softer base.

Spinach Artichoke Quiche Recipe

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4.7 from 54 reviews

This Spinach Artichoke Quiche is a creamy, savory dish featuring a flaky deep-dish pie crust filled with layers of fresh spinach, tender artichoke hearts, and a blend of mozzarella and parmesan cheeses. The custard of eggs, heavy cream, and milk is seasoned with Dijon mustard and garlic, creating a rich and flavorful quiche perfect for breakfast, brunch, or a light dinner.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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: Preheat your oven to 400˚F. Line the pie crust with parchment paper and fill it with dried beans or pie weights to prevent bubbling. Bake for 12-15 minutes or until the crust turns golden brown. Remove from the oven and allow it to cool to room temperature. Then reduce the oven temperature to 350˚F. Note that you should not poke holes in the crust as this might cause egg leakage during baking.
2. Make the custard: In a medium bowl, combine the eggs, heavy cream, milk, Dijon mustard, crushed garlic, salt, and black pepper. Beat the mixture thoroughly with a hand mixer until completely blended and smooth.
3. Assemble the quiche: Spread half of the chopped fresh spinach evenly over the bottom of the cooled pie crust. Layer half of the chopped artichoke hearts on top of the spinach, followed by half of the shredded mozzarella and parmesan cheese. Repeat these layers with the remaining spinach, artichokes, and cheese.
4. Pour custard and bake: Carefully pour the prepared egg custard over the layered fillings in the pie shell, distributing it evenly. Place the quiche on a baking sheet to catch any drips and bake in the preheated 350˚F oven for 50-55 minutes, or until the center is just set and no longer jiggles.
5. Rest and serve: Remove the quiche from the oven and let it rest for 20 minutes to finish setting. Serve warm or at room temperature. Enjoy your delicious homemade spinach artichoke quiche!

Notes

• Using dried beans or pie weights for blind baking helps prevent the crust from bubbling without the need for docking.
• Allowing the quiche to rest after baking helps the custard fully set for cleaner slices.
• You can substitute half-and-half for the heavy cream and milk for a lighter custard.
• Fresh spinach can be sautéed lightly if preferred to reduce moisture, but fresh works well as given.

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