This Spinach Artichoke Quiche is a tasty blend of fresh spinach, creamy artichokes, and fluffy eggs all baked in a flaky crust. Perfect for brunch or a light dinner!
Every bite is like a little hug from the oven! I love serving it warm with a side salad—it’s such a great combo, and it always impresses my friends. 🥗
Ingredients & Substitutions
Pie Crust: You can use a store-bought crust for convenience, but making your own is simple and rewarding. If you’re gluten-free, consider using a pre-made gluten-free crust or even a hash brown crust for a fun twist!
Frozen Spinach: Fresh spinach can be a great substitute. Just sauté it until wilted and make sure to drain it well to avoid excess moisture. You could also use kale if you prefer a heartier green.
Artichoke Hearts: Canned or jarred artichokes are perfect for this recipe. If you’re feeling adventurous, try fresh artichokes! Just be aware that they take more time to prepare. For a different flavor, hearts of palm can work too.
Cheeses: I recommend mozzarella and Parmesan for a flavorful blend. However, you could swap mozzarella for gouda or cheddar for a stronger taste. And if you’re avoiding dairy, use vegan cheese alternatives.
Sour Cream or Cream Cheese: This addition makes the quiche creamier, but you could skip it or replace it with Greek yogurt for a lighter option. Just keep in mind that it may change the flavor slightly.
How Do You Blind Bake the Pie Crust Properly?
Blind baking prevents a soggy crust under the quiche filling. Here’s how to do it right:
- Preheat your oven to 375°F (190°C).
- Place the pie crust in your pan, trim, and prick the bottom with a fork.
- Line with parchment paper and fill with pie weights or dried beans to keep the crust from puffing up.
- Bake for 10 minutes, then remove the weights and parchment. Return to the oven for another 5 minutes until golden.
This method ensures a perfectly baked base for your delicious quiche! Make sure to watch it closely so it doesn’t over-bake.
Spinach Artichoke Quiche Recipe
Ingredients You’ll Need:
For the Quiche:
- 1 9-inch pie crust (store-bought or homemade)
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned or jarred artichoke hearts, drained and chopped (reserve some halves for topping)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/2 cup sour cream or cream cheese (optional, for extra creaminess)
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano or Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
How Much Time Will You Need?
This delicious quiche recipe will take about 15 minutes of preparation time and around 45-50 minutes in total, including baking. You’ll spend the preparation time getting everything ready, and then it will need some time in the oven to bake to perfection. Perfect for brunch or a light dinner!
Step-by-Step Instructions:
1. Prepping the Pie Crust:
Start by preheating your oven to 375°F (190°C). Take your pie crust and fit it into a 9-inch quiche or tart pan, gently pressing it into the edges. If there’s any excess dough, trim it off with a knife. Don’t forget to prick the bottom with a fork a few times to allow steam to escape!
2. Blind Baking:
To keep your crust from getting soggy, we’ll blind bake it. Lay a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for about 10 minutes, then carefully remove the weights and parchment paper. Put it back in the oven to bake for an additional 5 minutes, or until it’s lightly golden. Once done, take it out and set aside.
3. Sautéing the Spinach and Artichokes:
In a skillet, heat your olive oil or butter over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until it’s fragrant (but be careful not to burn it!). Then add the chopped spinach and artichoke hearts to the skillet. Cook this mixture for about 3-4 minutes, stirring occasionally to heat through. When done, take it off the heat and let it cool for a bit.
4. Mixing the Egg Base:
In a large mixing bowl, crack the 4 eggs and whisk them together with the half-and-half (or milk), and if you’re using it, the sour cream or cream cheese. Also, add the dried oregano, salt, and pepper, and whisk everything until it’s well combined.
5. Combining It All:
Now, fold the cooked spinach and artichoke mixture into the egg mixture. Then, gently stir in both the mozzarella and Parmesan cheeses. Make sure it’s mixed well!
6. Pouring Into the Crust:
Pour your quiche filling into the pre-baked pie crust, smoothing the top with a spatula. For a nice touch, arrange the reserved artichoke halves on top as a garnish.
7. Baking the Quiche:
Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is lightly golden. It’s good to check with a toothpick; if it comes out clean, it’s ready!
8. Cooling and Serving:
Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing. This cooling time allows it to set a bit more for easier serving. Enjoy your delicious Spinach Artichoke Quiche warm or at room temperature!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! Fresh spinach is a great alternative. Just sauté about 2 cups of fresh spinach until wilted, then drain it well before adding it to the quiche.
What Can I Substitute for Half-and-Half?
If you don’t have half-and-half on hand, whole milk works well too. For a richer quiche, you can use heavy cream. Just remember that using liquid substitutes may slightly alter the creaminess of the final dish.
How Do I Store Leftover Quiche?
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat it, place slices in the microwave for about 30-60 seconds or warm in a preheated oven at 350°F (175°C) for 10-15 minutes.
Can I Make This Quiche Vegetarian?
This quiche is already vegetarian since it doesn’t contain meat. You can even enhance the flavor by adding more vegetables like bell peppers or mushrooms if you like!