Spinach Artichoke Quiche Recipe
If you’re craving a warm, comforting brunch that feels special but comes together with ease, this Spinach Artichoke Quiche Recipe is an absolute must-try. It’s that perfect blend of creamy goodness from mozzarella and Parmesan, earthy spinach, tender artichokes, and a hint of fragrant garlic, all nestled in a buttery pie crust. The result is a savory quiche that’s both hearty and fresh, guaranteed to brighten your breakfast or lunch table and impress anyone you share it with.
Ingredients You’ll Need
The magic of this Spinach Artichoke Quiche Recipe lies in its simple, quality ingredients that each play an important role in flavor, texture, and color. From the creamy cheeses to the vibrant greens and the delicate spices, everything works together beautifully.
- 1 unbaked 9-inch pie crust: The flaky base that holds all those delicious fillings together.
- 1 tablespoon olive oil: For sautéing the onions and garlic to bring out their sweetness.
- 1 small onion, finely diced: Adds a subtle savory depth and slight crunch.
- 2 cloves garlic, minced: Gives a fragrant kick to the filling.
- 1 cup frozen spinach, thawed and squeezed dry: Packs in vibrant color and earthy flavor.
- 1 cup canned artichoke hearts, drained and chopped: Offers tender, slightly tangy bites that complement the spinach perfectly.
- 1 cup shredded mozzarella cheese: Melts wonderfully, creating a gooey, cheesy texture.
- 1/2 cup grated Parmesan cheese: Adds a nutty, savory punch that elevates the flavor.
- 4 large eggs: The binding element that sets the quiche into its classic custardy texture.
- 1 cup heavy cream: Ensures creaminess and richness in every bite.
- 1/2 teaspoon salt: Enhances all the flavors perfectly.
- 1/4 teaspoon black pepper: For just the right amount of subtle heat.
- 1/4 teaspoon nutmeg (optional): Adds a soft layer of warmth and complexity.
How to Make Spinach Artichoke Quiche Recipe
Step 1: Prepare Your Oven and Crust
Begin by preheating your oven to 375°F. Fit your pie crust into a 9-inch pie dish, carefully crimping the edges to create a pretty, rustic border. Set this aside for the filling that’s coming next.
Step 2: Sauté the Aromatics and Veggies
Heat olive oil in a skillet over medium heat. Toss in your finely diced onion and cook for about 3 to 4 minutes until it’s soft and fragrant. Add minced garlic and cook just a quick 30 seconds, letting it release its aroma without burning. Stir in the thawed, drained spinach and chopped artichokes; cook them together gently for another 1 to 2 minutes so the flavors meld. Then, remove the skillet from heat.
Step 3: Assemble the Filling Layers
Spread the sautéed vegetable mixture evenly across the pie crust. Next, sprinkle the shredded mozzarella and grated Parmesan cheeses over the veggies, giving you that luscious cheesy layer that promises melty goodness.
Step 4: Whisk and Pour the Custard
In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg if you’re using it. This rich custard mixture is the heart of your quiche and will bake into a smooth, creamy filling. Pour the egg mixture over your layered veggies and cheese, letting it fill every corner of the crust.
Step 5: Bake Until Golden and Set
Slide your quiche into the oven and bake for 40 to 45 minutes. You’re looking for a center that’s set and a top that’s turned a beautiful light golden brown. Once done, remove it and let the quiche cool for about 10 minutes—it will help the flavors set and make slicing easier.
How to Serve Spinach Artichoke Quiche Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few torn basil leaves on top add a bright pop of color and fresh flavor to your quiche slices. For a bit of zing, a light drizzle of a lemon herb vinaigrette works beautifully to contrast the creamy richness.
Side Dishes
This Spinach Artichoke Quiche Recipe pairs wonderfully with simple, crisp sides like a fresh green salad with a tangy dressing or roasted cherry tomatoes. If you want to go heartier, roasted baby potatoes or crusty bread are fantastic companions that balance the meal.
Creative Ways to Present
Serve individual mini quiches in muffin tins for a charming brunch buffet or finger food option. Alternatively, arrange slices on a colorful platter surrounded by fresh fruit or edible flowers to make your table look inviting and festive for guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your leftover slices tightly in plastic wrap or store them in an airtight container. They’ll keep fresh in the fridge for up to three days, making a quick and delicious breakfast or lunch option in the days following.
Freezing
You can freeze this quiche either whole or sliced. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. Frozen quiche stays good for up to two months and is perfect for meal prepping or saving for a rainy day.
Reheating
To reheat, simply place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through and the crust regains its crispness. Microwave works too for a quick fix, but the crust may lose some crunch.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just make sure to sauté and drain fresh spinach thoroughly to remove excess moisture, so your quiche doesn’t become watery.
Is it possible to make this recipe dairy-free?
Yes, you can swap heavy cream for a plant-based cream and use dairy-free cheese alternatives. The texture will be a bit different but still delicious.
Can I prepare the quiche filling in advance?
Yes, you can prepare the filling mixture beforehand and store it covered in the fridge for up to 24 hours before baking.
What is the best way to reheat leftover quiche?
Reheating in the oven is the best to keep the crust crispy and the filling creamy. Use 350°F for 10-15 minutes as a guide.
Can I add other vegetables or proteins to this quiche?
Definitely! Mushrooms, bell peppers, or cooked bacon make excellent additions — just cook and drain any extra ingredients before adding to prevent sogginess.
Final Thoughts
This Spinach Artichoke Quiche Recipe is one of those dishes that feels like a special occasion every time you make it, but it’s simple enough to enjoy any day of the week. Its creamy texture, fresh flavors, and cheesy goodness come together in perfect harmony, making it a reliable crowd-pleaser. If you’re looking to brighten up your brunch rotation or impress friends with your kitchen skills, I encourage you to whip up this delightful quiche soon—you’ll be so glad you did!
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Spinach Artichoke Quiche Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Spinach Artichoke Quiche is a rich and savory dish perfect for breakfast or brunch. It features a flaky pie crust filled with a flavorful mixture of sautéed onions, garlic, spinach, and artichoke hearts, combined with creamy eggs and cheese. Baked to golden perfection, it offers a delightful balance of creamy texture and savory taste, making it an excellent choice for a vegetarian meal.
Ingredients
Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Custard
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the quiche.
- Prepare Pie Crust: Place the unbaked 9-inch pie crust into a pie dish and crimp the edges neatly. Set aside.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the finely diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Spinach and Artichokes: Stir in the thawed, drained spinach and chopped artichoke hearts. Cook for 1 to 2 minutes to combine the flavors, then remove from heat.
- Assemble Filling: Spread the sautéed vegetable mixture evenly over the pie crust. Sprinkle the shredded mozzarella and grated Parmesan over the top.
- Make Custard Mixture: In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and optional nutmeg until well combined.
- Pour and Bake: Pour the egg custard mixture over the vegetable and cheese filling in the pie crust.
- Bake Quiche: Place the quiche in the preheated oven and bake for 40 to 45 minutes, or until the center is set and the top is lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and let it cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- This quiche can be served warm or at room temperature.
- Pairs well with a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
