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Spinach Artichoke Quiche

A creamy, cheesy quiche packed with spinach and artichokes, perfect for brunch or dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Breakfast, Brunch
Cuisine: American, French-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 piece 9-inch pie crust pre-made or homemade
Filling
  • 1 cup fresh spinach chopped
  • 1 cup artichoke hearts drained and chopped
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 4 large eggs
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp nutmeg optional
  • 1 tbsp olive oil or butter for sautéing

Equipment

  • Mixing bowls
  • Skillet
  • Pie dish
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Prepare the pie crust in a 9-inch pie dish.
  2. 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.
  3. In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
  4. Spread the spinach-artichoke mixture evenly in the pie crust. Sprinkle mozzarella and Parmesan cheese on top. Pour egg mixture over the filling.
  5. Bake 35-40 minutes until set and lightly golden on top.
  6. Cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Notes

Can make ahead and refrigerate. Reheat gently before serving.