Spinach Artichoke Quiche Recipe
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.
- 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
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: 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.
- 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.
- 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.
- 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.
- 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
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