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

Scale

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

Cook Mode Prevent your screen from going dark

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.