Spinach Artichoke Quiche Recipe
Take your next brunch or lunch gathering to new heights with this irresistible Spinach Artichoke Quiche Recipe. Combining tender artichoke hearts, earthy fresh spinach, and two creamy cheeses encased in a buttery pastry crust, this quiche is bursting with flavor and delightfully satisfying. Perfectly golden on top and creamy inside, it delivers classic comfort with a sophisticated twist—it’s sure to become the star of your table, whether you serve it warm or at room temperature!
Ingredients You’ll Need
You don’t need a laundry list to create magic—just a handful of simple, everyday ingredients that each play a starring role in color, texture, and flavor. Every component of this Spinach Artichoke Quiche Recipe is chosen to perfectly complement the others, bringing creamy richness, savory depth, and a hint of brightness that will make every bite sing!
- Pie crust: The flaky, buttery base adds irresistible texture and stability to every slice—it’s the unsung hero of a great quiche.
- Olive oil: Just a drizzle helps soften and flavor the veggies, and gives a gentle richness to the filling.
- Yellow onion: Its natural sweetness mellows as it cooks, adding an aromatic foundation to the filling.
- Garlic: Brings a subtle punch and savory warmth that harmonizes beautifully with the veggies and cheese.
- Artichoke hearts: Tender, tangy, and just a little earthy—these are the heart and soul of the quiche!
- Fresh spinach: Adds vibrant green color and a fresh, slightly herbal flavor to lighten every bite.
- Large eggs: The essential “custard” that binds the filling, creating a luscious, creamy texture.
- Half-and-half or whole milk: Offers luxurious creaminess—half-and-half yields a richer result, but milk works beautifully too.
- Mozzarella cheese: Melts into gooey pockets that complement the vegetables with mild creaminess.
- Parmesan cheese: Adds a savory, nutty note, plus a touch of golden crispness on top!
- Salt and black pepper: Essentials that wake up and round out every flavor in the filling.
- Crushed red pepper flakes: Optional, but adds a gentle kick—perfect for those who like a bit of heat!
How to Make Spinach Artichoke Quiche Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 375°F (190°C). Gently press the pie crust into a 9-inch pie pan, crimp the edges for a classic, beautiful border, and set the dish aside. There’s no need to blind-bake; the filling cooks perfectly with the crust in one go!
Step 2: Sauté the Vegetables
In a skillet over medium heat, warm the olive oil until shimmering. Add the finely diced onion and cook for 3 to 4 minutes, just until it turns fragrant and soft. Stir in the minced garlic, chopped artichoke hearts, and spinach. Cook for another 2 to 3 minutes, until the spinach is wilted and everything is gently mingling. Remove the skillet from the heat and let the mixture cool slightly—this helps keep the eggs from cooking too soon when you add it all together.
Step 3: Mix the Custard
In a medium bowl, whisk the eggs with the half-and-half (or whole milk), salt, pepper, and a pinch of red pepper flakes if you like a hint of spice. Stir in the shredded mozzarella and grated Parmesan until everything is happily combined into a creamy, cheesy mixture.
Step 4: Assemble the Quiche
Scatter the sautéed spinach-artichoke mixture evenly over the bottom of the pie crust, spreading it all the way to the edges for a bite of goodness in every slice. Pour the egg and cheese mixture over the top, using a spatula to gently nudge the filling into every nook and cranny.
Step 5: Bake to Golden Perfection
Bake the quiche for 35 to 40 minutes, or until the center just barely jiggles and the top is golden and puffed. If you’re not sure, insert a knife in the center—it should come out clean. Let the Spinach Artichoke Quiche Recipe cool for about 10 minutes before slicing; this rest time helps it set for beautiful, mess-free servings.
How to Serve Spinach Artichoke Quiche Recipe
Garnishes
Brighten up each slice with a sprinkle of extra Parmesan, fresh herbs like chives or parsley, or a twist of fresh cracked pepper. Not only do these little touches add color and freshness, but they also give your quiche that irresistible “just bakery-baked” look!
Side Dishes
This quiche pairs beautifully with a simple green salad tossed in lemony vinaigrette, a cup of fresh fruit, or even some roasted potatoes for a heartier meal. The creamy, savory flavors of the Spinach Artichoke Quiche Recipe welcome a variety of sides, so feel free to mix and match based on your occasion.
Creative Ways to Present
Take things up a notch by slicing the quiche into small wedges or squares for an appetizer spread, or serve it as the centerpiece of a brunch buffet with a vibrant arrangement of sides. Want to impress? Pair a slice with a dollop of herbed yogurt or a sprinkle of sun-dried tomatoes for layers of new flavor. The Spinach Artichoke Quiche Recipe is endlessly adaptable for any table, any time of day.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spinach Artichoke Quiche Recipe covered in the refrigerator for up to 4 days. It’s just as delicious (some might say even better!) the next day, as the flavors mellow and meld together overnight.
Freezing
If you’d like to freeze your quiche, allow it to cool completely, then wrap slices (or the entire quiche) tightly in plastic wrap and foil. It keeps in the freezer for up to 2 months. To serve, thaw overnight in the fridge for the tastiest results.
Reheating
For the best texture, reheat slices in a 325°F (165°C) oven for about 10-15 minutes, until warmed through. If you’re in a hurry, a quick zap in the microwave (cover with a damp paper towel) works too, but the crust stays crispier in the oven!
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw the frozen spinach completely and squeeze out as much excess water as you can before adding it to the pan. This prevents the Spinach Artichoke Quiche Recipe from becoming soggy and keeps the filling creamy.
What other cheeses can I use in this quiche?
Feel free to experiment with your favorites—feta, Swiss, goat cheese, or Gruyère all add fantastic flavor. Or even use a blend for that extra wow factor! The key is to keep the cheese proportions about the same for the best custardy texture.
How do I know when my quiche is finished baking?
You’ll know it’s ready when the center is set, the edges are golden, and a knife inserted in the middle comes out clean. If the top browns too quickly, cover it loosely with foil for the last few minutes of baking.
Can I make the quiche crustless?
Definitely! Lightly grease your pie dish and skip the crust—pour the filling right in. The Spinach Artichoke Quiche Recipe will hold together beautifully and deliver all its amazing flavor, crust-free.
What’s the best way to serve this for brunch or parties?
You can bake it ahead, let it cool, slice it up, and serve at room temperature, or reheat for a warm, inviting brunch centerpiece. Mini quiches baked in muffin tins are also a huge hit at parties—just adjust the baking time to about 18-22 minutes.
Final Thoughts
There’s nothing quite like the joy of sharing a homemade Spinach Artichoke Quiche Recipe with friends and family. Whether it’s brunch, a light lunch, or anytime you crave something savory and special, this dish fits the bill. Give it a try—you might just discover a new favorite in your rotation!
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Spinach Artichoke Quiche Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Spinach Artichoke Quiche recipe is a delightful and savory dish perfect for breakfast or brunch. With a flaky pie crust filled with a delicious mixture of artichoke hearts, spinach, cheeses, and eggs, every bite is a flavorful treat.
Ingredients
Pie Crust:
- 1 9-inch pie crust (store-bought or homemade)
Filling:
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup canned or frozen artichoke hearts, chopped and drained
- 1 cup fresh spinach, chopped
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
- Sauté: In a skillet, heat olive oil and sauté onion until soft. Add garlic, artichoke hearts, and spinach; cook until spinach wilts.
- Prepare filling: In a bowl, whisk eggs, half-and-half, salt, pepper, and red pepper flakes. Add cheeses.
- Assemble: Spread the spinach-artichoke mixture in the pie crust, pour the egg mixture over.
- Bake: Bake for 35-40 minutes until set and golden. Let cool before serving.
Notes
- You can substitute frozen spinach—just thaw and squeeze out excess water.
- For extra flavor, add crumbled feta or sun-dried tomatoes.
- This quiche can be made ahead and served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 370mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 145mg
