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
Scale
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
