Spinach and Artichoke Quiche Recipe

If you’re on the hunt for a show-stopping brunch or a perfect weeknight dinner, look no further than this Spinach and Artichoke Quiche. Imagine silky custard filling, savory sharp cheese, and a tender medley of spinach and artichoke hearts all nestled in a flaky crust. It’s as elegant as it is effortless, and brings together beloved flavors into every rich, golden bite. Whether you’re serving guests or just treating yourself, this quiche will have everyone reaching for seconds—trust me, it’s become a staple at my own table!

Ingredients You’ll Need

One of my favorite things about this Spinach and Artichoke Quiche is just how simple the ingredients are, yet each one plays a crucial role in the final dish’s flavor, color, and texture. Here’s everything you need, along with a quick tip for each element to help your quiche really shine:

• Frozen pie crust: Saves loads of time and turns out perfectly flaky straight from the freezer—don’t thaw it before filling!
• Large eggs: The heart and structure of the filling, making it custardy yet firm when baked.
• Milk (or half and half/cream): Adds richness and helps make the quiche silky smooth—pick cream for extra indulgence.
• Shredded sharp cheese (cheddar, Gruyere, or your favorite): Gives melty goodness and plenty of savory depth; experiment with blends!
• Shredded Parmesan cheese: Lends a nutty, salty layer that pairs beautifully with artichokes and greens.
• Canned artichoke hearts (drained): Make sure to squeeze out water for a flavorful, non-soggy quiche bite.
• Frozen spinach (thawed and very well drained): Packs plenty of vitamins and vibrant color; excess moisture is the enemy, so dry it well.
• Salt: Brings all the flavors together without overpowering the vegetables or cheese.
• Fresh cracked black pepper: Adds just the right amount of warmth and bite, making every bite pop.

How to Make Spinach and Artichoke Quiche

Step 1: Prep the Oven and Crust

Begin by setting your oven to a toasty 400F. There’s no need to thaw your frozen pie crust; in fact, keeping it frozen ensures it bakes up extra flaky as it supports your luscious filling.

Step 2: Whisk Together the Custard

In a large bowl, whisk those eggs until the yolks and whites are a seamless golden mixture. This helps your quiche bake up fluffy and beautifully even throughout, setting the stage for all the flavors to blend perfectly.

Step 3: Add Dairy and Cheeses for Creaminess

Now, pour in your milk, half and half, or cream—whatever you have on hand! Whisk it in, then add the shredded cheese and Parmesan. This blend brings richness, a velvety texture, and that unbeatable cheesy pull in every slice.

Step 4: Prep and Add Artichokes and Spinach

The key to a non-soggy quiche is wringing out as much water as possible from both the artichoke hearts and the spinach. Chop them roughly and add to your custard, along with a sprinkle of salt and fresh black pepper. Every bite will now have a burst of green and a tease of tang from the artichokes.

Step 5: Assemble and Bake

Pour your filling into the frozen pie shell, smoothing out the top with a spoon or spatula. Slide the quiche into the oven and bake for about 50 minutes—just until it’s deeply golden, slightly puffed, and the center is set (a toothpick poked in should come out mostly clean). Let it cool for 10-15 minutes so the filling firms up, making for picture-perfect slices.

How to Serve Spinach and Artichoke Quiche

Garnishes

For an extra pop of color and even more flavor, sprinkle your quiche with a handful of fresh chopped parsley or chives, and maybe a dusting of additional Parmesan. A few grinds of black pepper finish things off with a touch of sophistication!

Side Dishes

This Spinach and Artichoke Quiche pairs beautifully with a crisp, lemony salad or a bowl of fresh seasonal fruit. If you’re serving it for brunch, consider some roasted potatoes, simple tomato slices, or even a sparkling mimosa on the side.

Creative Ways to Present

Get playful! Cut the quiche into dainty wedges for an afternoon tea spread, or bake mini quiches in muffin tins for easy appetizers. Serve on a rustic wooden board with charcuterie, marinated olives, and crusty bread to create a centerpiece for any gathering.

Make Ahead and Storage

Storing Leftovers

Spinach and Artichoke Quiche keeps wonderfully in the fridge for up to four days. Simply wrap any leftovers tightly in plastic or foil, or transfer them to an airtight container to maintain that just-baked taste and texture.

Freezing

This quiche is also freezer-friendly! Bake it completely, then allow it to cool before wrapping it securely. Freeze whole or in individual slices; it’ll be ready and waiting for brunch emergencies or easy dinners for up to two months.

Reheating

For reheating, pop slices into a 350F oven for about 10-15 minutes, until warmed through and the crust crisps up again. Avoid microwaving if you can, as it tends to make the crust soggy—an oven or toaster oven works best for bringing your Spinach and Artichoke Quiche back to life.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just sauté a big handful of fresh spinach until wilted and squeeze out any excess water before chopping and adding to the mixture. You’ll want about 5 ounces once it’s cooked down, just as with frozen.

Which cheese works best in Spinach and Artichoke Quiche?

Sharp white cheddar, Gruyere, or a mix of both are my go-tos—they melt beautifully and offer great flavor. Feel free to experiment with your favorites, such as mozzarella or Swiss, depending on your mood or what you have on hand.

How do I know when the quiche is done baking?

Your quiche is ready when it’s golden, puffed, and doesn’t wobble in the center. A toothpick or small knife inserted near the middle should come out mostly clean, with just a hint of moisture (but no raw eggy bits).

Is it possible to make Spinach and Artichoke Quiche dairy-free?

It can be done! Swap in your favorite non-dairy milk and cheese alternatives. Look for brands that melt well and have a satisfying flavor—there are so many great plant-based options available these days.

What if I don’t have a frozen pie crust?

No worries! You can make your own simple pastry, use refrigerated pie dough, or bake this recipe crustless in a well-greased pie dish for a lower-carb, gluten-free version. It’s all about what’s accessible and works for you!

Final Thoughts

There’s something so comforting and celebratory about sharing a homemade Spinach and Artichoke Quiche. It’s a recipe I return to again and again for its versatility and sheer deliciousness. Whether you’re new to homemade quiche or already a devotee, give this one a try—it just might become one of your favorites, too!

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