Spinach Artichoke Quiche Recipe
If you’re searching for a brunch star that delivers creamy, savory, and utterly crave-worthy bites, look no further than this Spinach Artichoke Quiche Recipe. With its golden, flaky crust, rich egg custard, ribbons of spinach, and bites of artichoke all topped with gooey cheese, it’s a dish that tastes like something you’d order at your favorite café, but is delightfully easy to make at home. Whether you’re entertaining or treating yourself to a leisurely breakfast, this quiche blends freshness with comfort—guaranteed to have everyone asking for the recipe!
Ingredients You’ll Need
One of the best things about this Spinach Artichoke Quiche Recipe is its short list of straightforward ingredients. Each component is simple but chosen for maximum flavor, color, and texture—a combination that always leaves a lasting impression.
- Pie crust: The buttery foundation that holds all the goodness; store-bought works in a pinch, but homemade is extra special!
- Olive oil: Infuses the sautéed veggies with a subtle richness and helps prevent sticking.
- Onion: Adds gentle sweetness that balances the savory filling.
- Garlic: Just a bit is all you need for aroma and an extra punch of flavor.
- Frozen spinach: Thawed and well-drained, it brings a pop of color plus a nutritious boost.
- Artichoke hearts: These provide a mild, tangy earthiness that makes the quiche stand out.
- Salt & pepper: The essential seasonings that tie everything together.
- Eggs: They create the light, custardy base of every classic quiche.
- Half-and-half or whole milk: Adds creaminess and ensures the filling isn’t dry.
- Mozzarella cheese: Melty perfection that unifies the quiche with mild, stretchy goodness.
- Parmesan cheese: A finishing touch for big flavor and a gorgeous golden top.
How to Make Spinach Artichoke Quiche Recipe
Step 1: Prepare Your Pie Crust
Preheat your oven to 375°F (190°C). Carefully set your pie crust into a 9-inch standard pie plate, pressing it in gently and crimping the edges for that classic look. If you’re all about that extra crispy base, par-bake the crust for about 8–10 minutes. This helps keep the bottom from getting soggy once you add the filling.
Step 2: Sauté the Veggies
Heat the olive oil in a skillet over medium heat. Toss in the diced onion and cook for 3–4 minutes until it begins to soften and become fragrant. Next, add the minced garlic, letting it sizzle for about 30 seconds—just until aromatic, so it doesn’t burn. Fold in the thawed and well-drained spinach along with the chopped artichoke hearts. Sauté for a couple more minutes, stirring to combine flavors and cook off extra moisture. Sprinkle in salt and pepper, give it one more good mix, then remove from heat to cool slightly.
Step 3: Make the Quiche Custard
In a mixing bowl, whisk together the eggs and the half-and-half (or whole milk, if you prefer a lighter touch). This creates the creamy base that will bind your filling. Stir in the shredded mozzarella and the Parmesan cheese until everything is well combined and looking oh-so-indulgent.
Step 4: Assemble the Spinach Artichoke Quiche Recipe
Spoon the veggie mixture evenly over the bottom of your prepped pie crust. Next, gently pour the egg and cheese mixture on top, making sure it seeps down into all the tasty crevices. Use a spoon to distribute everything into an even layer. Your quiche is now ready to become golden and glorious!
Step 5: Bake and Cool
Place the quiche on the middle rack and bake for 40–45 minutes until the center is set and the top turns a light golden brown. If the edges brown too quickly, a little foil makes a handy shield. Let your masterpiece cool for about 10–15 minutes before slicing—this helps the custard set for those picture-perfect wedges.
How to Serve Spinach Artichoke Quiche Recipe
Garnishes
A sprinkle of extra Parmesan cheese or a shower of finely chopped fresh herbs (like chives or parsley) on top really wakes up the presentation and adds a fresh touch. For a bit of color, some halved cherry tomatoes look gorgeous alongside each slice.
Side Dishes
Pair your Spinach Artichoke Quiche Recipe with a crisp green salad tossed in a zesty vinaigrette, or serve it with a bowl of mixed berries for balance. For brunch, roasted potatoes or a fruit compote also make wonderful additions.
Creative Ways to Present
Cut the quiche into bite-sized squares for a beautiful appetizer tray, or bake mini quiches in a muffin tin for a grab-and-go breakfast. You can even serve thin slices with soup for a comforting bistro lunch experience at home.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices in plastic wrap or transfer them to an airtight container, then refrigerate for up to 3 days. The texture holds up beautifully, making this Spinach Artichoke Quiche Recipe perfect for meal prep and quick lunches.
Freezing
To freeze, let the quiche cool completely. Wrap the whole quiche or individual slices tightly in layers of plastic wrap and foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices in the oven at 350°F (175°C) for about 10–15 minutes, or until heated through. For a quicker fix, you can microwave individual pieces for 1–2 minutes, but the oven will keep the crust crisper.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works just as well in the Spinach Artichoke Quiche Recipe. Simply sauté it until wilted, then squeeze out excess liquid before adding to your filling.
Can I make this quiche dairy-free?
Yes! Use your favorite plant-based milk (like oat or almond) and swap in dairy-free cheeses. The Spinach Artichoke Quiche Recipe adapts nicely with these substitutions.
How do I prevent a soggy bottom crust?
Par-bake the crust before filling, and be sure to remove as much moisture as possible from the spinach and artichoke hearts. This ensures a crisp crust every time.
Is this quiche good for serving at room temperature?
Quiche is wonderful served warm or at room temperature, making the Spinach Artichoke Quiche Recipe ideal for brunch spreads, picnics, or make-ahead meals.
What other cheeses can I use?
Feel free to get creative! Swiss, sharp cheddar, or Gruyère all pair wonderfully with spinach and artichokes, adding their own unique twist to the quiche.
Final Thoughts
If you’re craving comfort and want something a little special for your table, this Spinach Artichoke Quiche Recipe is a must-try. It’s easy enough for everyday brunch, yet impressive enough for guests. Give it a whirl—you might just find your new go-to quiche!
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Spinach Artichoke Quiche Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy and savory goodness of this Spinach Artichoke Quiche recipe. A perfect dish for brunch or a light dinner, this vegetarian quiche is loaded with spinach, artichoke hearts, and a blend of cheeses, all nestled in a flaky pie crust.
Ingredients
Pie Crust:
- 1 9-inch pie crust (store-bought or homemade)
Filling:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 cup canned or jarred artichoke hearts, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
- Sauté Ingredients: In a skillet, heat olive oil over medium heat. Sauté the onion and garlic. Add spinach and artichoke hearts, cook to combine.
- Prepare Filling: Whisk eggs and half-and-half, mix in cheeses. Add spinach mixture to crust, pour egg mixture over it.
- Bake: Bake for 40–45 minutes until set. Let cool before serving.
Notes
- This quiche can be made ahead and refrigerated for up to 3 days.
- Serve warm or at room temperature with a light salad or fruit on the side.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 145mg
