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If you’re looking for a delicious brunch or a quick weeknight dinner, this spinach artichoke quiche is an absolute winner. Packed with creamy cheese, tender spinach, and flavorful artichokes, this quiche is rich, comforting, and loved by everyone at the table. Best of all, it’s simple to make, even if you’re a beginner in the kitchen.
This recipe is a perfect combination of flavors: the earthy spinach, tangy artichokes, and gooey cheese blend together in a buttery crust for a dish that’s hearty yet elegant. Whether served warm or at room temperature, it’s ideal for brunch, lunch, or even a light dinner.
Ingredients
- 1 pre-made 9-inch pie crust (or homemade if preferred)
- 1 cup fresh spinach, chopped
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon olive oil or butter for sautéing
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
- Prepare the Spinach and Artichokes: Heat olive oil or butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped spinach and cook until wilted, about 2-3 minutes. Stir in chopped artichokes and cook for another 2 minutes. Remove from heat and let cool slightly.
- Mix the Egg Filling: In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth.
- Assemble the Quiche: Spread the spinach and artichoke mixture evenly in the prepared pie crust. Sprinkle shredded mozzarella and Parmesan over the top. Pour the egg mixture carefully over the filling.
- Bake: Place the quiche on the middle rack of the oven. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
- Cool and Serve: Allow the quiche to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Tips for the Best Spinach Artichoke Quiche
- Use Fresh Ingredients: Fresh spinach and high-quality cheeses make a noticeable difference.
- Avoid a Soggy Bottom: Pre-bake the crust for 5-7 minutes (blind bake) to prevent a soggy quiche.
- Make Ahead: Quiche can be prepared the day before and stored in the fridge. Reheat gently in the oven or serve cold.
- Customize Your Cheese: Try a mix of Gruyère, fontina, or cheddar for different flavor profiles.
Variations
- Vegetarian Deluxe: Add sautéed mushrooms or roasted red peppers.
- Protein Boost: Include cooked bacon, ham, or smoked salmon.
- Gluten-Free: Use a gluten-free pie crust.
Serving Suggestions
- Serve with a fresh green salad and light vinaigrette for a complete meal.
- Pair with roasted cherry tomatoes or a side of fresh fruit for brunch.
- Excellent as a portable dish for picnics or potlucks.
Spinach Artichoke Quiche
A creamy, cheesy quiche packed with spinach and artichokes, perfect for brunch or dinner.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Prepare the pie crust in a 9-inch pie dish.
- Heat olive oil or butter in a skillet. Sauté garlic for 1 minute, then add spinach and cook until wilted. Add artichokes and cook 2 more minutes. Cool slightly.
- In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
- Spread the spinach-artichoke mixture evenly in the pie crust. Sprinkle mozzarella and Parmesan cheese on top. Pour egg mixture over the filling.
- Bake 35-40 minutes until set and lightly golden on top.
- Cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
Can make ahead and refrigerate. Reheat gently before serving.
Fun Facts & Cultural Context
Quiche originates from France, particularly the region of Lorraine. Traditionally, quiche Lorraine contained a custard of eggs, cream, and bacon. Today, quiche has evolved worldwide, with countless variations including vegetables, cheeses, and proteins. Spinach artichoke quiche combines the classic French custard technique with the popular flavors of American spinach artichoke dip, creating a beloved fusion dish.
