If you’re on the hunt for a delightful, savory breakfast or brunch option that feels both special and satisfying, this Spinach Artichoke Quiche Recipe is about to become your new best friend. It beautifully combines tender spinach, flavorful artichoke hearts, and a luscious cheese-filled custard all nestled into a flaky pie crust. This dish brings an elegant touch to any table with minimal fuss and maximum flavor, making it perfect for lazy weekend mornings or welcoming guests with something homemade yet effortless.
Ingredients You’ll Need
These simple yet essential ingredients come together harmoniously to create the perfect balance of creamy, cheesy, and fresh flavors. Each component plays a vital role, whether it’s the tender greens, rich dairy, or flaky crust, ensuring your Spinach Artichoke Quiche Recipe is nothing short of spectacular.
- 1 9-inch pie crust: Choose store-bought for convenience or make your own for that extra homemade touch.
- 1 tablespoon olive oil: Adds a subtle richness and helps soften the aromatics for the filling.
- 1/2 small onion (finely chopped): Provides sweetness and depth to the flavor base.
- 2 garlic cloves (minced): Brings a fragrant punch that enhances the overall dish.
- 1 cup canned artichoke hearts (drained and chopped): Offers a tender, slightly tangy texture that pairs beautifully with spinach.
- 1 1/2 cups fresh spinach (chopped): Freshness and color that brighten the quiche and add a nutritious boost.
- 4 large eggs: The backbone of the custard, providing structure and richness.
- 1 cup half-and-half (or whole milk): Creates a smooth, creamy custard filling that melds all ingredients together.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds gentle heat and complexity.
- 1/4 teaspoon crushed red pepper flakes (optional): For a subtle spicy kick if you like a little excitement.
- 1 cup shredded mozzarella cheese: Melts beautifully for a gooey, milky texture.
- 1/4 cup grated Parmesan cheese: Delivers a sharp, savory edge to balance the creaminess.
How to Make Spinach Artichoke Quiche Recipe
Step 1: Prepare Your Pie Crust
Begin by preheating your oven to 375°F. If you’re going the store-bought route, simply place the pie crust into a 9-inch pie dish and crimp the edges to give it a lovely finish. Setting this aside, you’re laying down the foundation for the delicious filling that’s about to come.
Step 2: Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Toss in your finely chopped onion and cook gently for 2 to 3 minutes until it softens and becomes fragrant. Follow with garlic, artichoke hearts, and fresh spinach. Keep cooking for another 2 to 3 minutes until the spinach wilts and any excess moisture evaporates. This step is key to preventing a soggy quiche crust and building vibrant flavors.
Step 3: Mix the Custard Filling
In a large bowl, whisk together eggs, half-and-half, salt, black pepper, and crushed red pepper flakes if you want a little heat. Then stir in the shredded mozzarella, grated Parmesan, and your slightly cooled spinach-artichoke mixture. This creamy blend is the heart of your quiche, promising a tender and flavorful bite.
Step 4: Assemble and Bake
Pour your filling evenly into the prepared pie crust, smoothing the top gently. Pop it into the oven and let it bake for 35 to 40 minutes, or until the center is set and the top has turned a gorgeous golden hue. Once done, allow it to cool for 10 minutes before slicing—this resting time lets the quiche firm up beautifully for neat servings.
How to Serve Spinach Artichoke Quiche Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few torn basil leaves can add a burst of fresh green and aromatic notes that complement the creamy filling perfectly. A light dusting of extra grated Parmesan on top before serving is also a lovely touch for added savory flair.
Side Dishes
This quiche pairs wonderfully with a crisp mixed greens salad tossed in a tangy vinaigrette to balance the richness. For a heartier meal, roasted potatoes or a simple fruit salad brighten the plate and round out your brunch spread effortlessly.
Creative Ways to Present
Try serving the Spinach Artichoke Quiche Recipe alongside small ramekins of marinara or pesto for dipping, turning each bite into a flavor adventure. You can also cut the quiche into mini tartlet portions for a playful appetizer or party platter that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover slices keep beautifully wrapped in the refrigerator for up to three days. Just cover them tightly with plastic wrap or place in an airtight container to maintain freshness and prevent drying out.
Freezing
You can freeze the entire quiche or individual slices by wrapping them securely in plastic wrap and aluminum foil. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat slices gently in a 350°F oven for 10 to 15 minutes or until warmed through. This helps maintain the flaky crust and keeps the custard texture silky. Microwaving works in a pinch but may soften the crust.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out as much water as possible to avoid a watery filling. Frozen spinach is a convenient alternative and works well in this airy custard.
Is this quiche suitable for vegetarians?
Yes, this recipe is completely vegetarian-friendly since it contains no meat or fish, only dairy and fresh vegetables.
Can I substitute other cheeses in this recipe?
Definitely! Feel free to mix in cheeses like Gruyere, Swiss, or even feta for a different flavor profile. Just keep the total cheese amount similar to preserve the texture.
How can I make the crust extra flaky?
For a flakier crust, chill your pie dough thoroughly before baking and try cutting cold butter into the flour until it resembles coarse crumbs. Avoid overworking the dough to keep it tender.
Can this quiche be made dairy-free?
Yes, by substituting the half-and-half for a plant-based milk and choosing dairy-free cheese alternatives, you can make a delicious dairy-free version while keeping the essence of this Spinach Artichoke Quiche Recipe.
Final Thoughts
I can’t recommend this Spinach Artichoke Quiche Recipe enough for anyone looking to impress with a dish that feels both homey and just a bit elevated. Its balance of creamy, cheesy custard with fresh, vibrant greens makes it a timeless favorite perfect for any occasion. Give it a try—you’ll wonder how you ever started your day without it!
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Spinach Artichoke Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Artichoke Quiche is a delicious and savory breakfast or brunch option featuring a flaky pie crust filled with a creamy mixture of eggs, fresh spinach, artichoke hearts, and a blend of cheeses. Perfectly baked to a golden finish, this quiche combines the richness of mozzarella and Parmesan with the fresh flavors of sautéed vegetables, making it a satisfying vegetarian meal that’s easy to prepare and can be enjoyed warm or reheated.
Ingredients
Crust
- 1 9-inch pie crust (store-bought or homemade)
Filling
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup canned artichoke hearts, drained and chopped
- 1 1/2 cups fresh spinach, chopped
- 4 large eggs
- 1 cup half-and-half (or whole milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the crust: Preheat the oven to 375°F. If using a store-bought pie crust, place it in a 9-inch pie dish and crimp the edges to secure it. Set it aside while preparing the filling.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 2–3 minutes until softened and translucent. Add the minced garlic, chopped artichoke hearts, and chopped spinach. Cook for an additional 2–3 minutes until the spinach wilts and any excess liquid evaporates. Remove the skillet from heat and let the mixture cool slightly.
- Mix the filling: In a large bowl, whisk together 4 large eggs, 1 cup half-and-half, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes if using. Stir in the shredded mozzarella, grated Parmesan, and the cooled spinach-artichoke mixture until fully combined.
- Assemble the quiche: Pour the filling evenly into the prepared pie crust, spreading it out smoothly to cover the base.
- Bake: Place the quiche in the preheated oven and bake for 35–40 minutes, or until the center is set and the top turns a nice golden color.
- Cool and serve: Remove the quiche from the oven and let it cool for about 10 minutes before slicing and serving. This resting time allows it to set fully and makes slicing easier.
Notes
- This quiche can be made ahead and reheated; store leftovers in the refrigerator for up to 3 days.
- If fresh spinach is not available, frozen spinach can be used after thawing and squeezing out excess moisture.
- To add a little kick, include the optional crushed red pepper flakes in the filling.
- Ensure the spinach-artichoke mixture is not too wet before adding to the eggs to avoid soggy crust.
