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Spinach Artichoke Quiche Recipe

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4.4 from 6 reviews

This Spinach Artichoke Quiche is a savory and creamy dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky pre-baked pie shell layered with fresh spinach, artichoke hearts, and a blend of mozzarella and parmesan cheeses, all soaked in a rich custard made of eggs, cream, and milk, this quiche is baked until golden and set. It offers a delicious way to enjoy classic spinach artichoke flavors in a comforting quiche form.

Ingredients

Pie Shell

  • 1 deep dish pie shell (16 oz)

Fillings

  • 14 oz canned artichoke hearts (drained and chopped)
  • 2 cups fresh spinach (roughly chopped)
  • 1/2 cup mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese (shredded)

Custard

  • 6 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 tsp dijon mustard
  • 1 tsp crushed garlic
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  1. Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment paper in the pie shell and fill it with dried beans to weigh it down. Bake for 12-15 minutes or until the crust turns golden brown. Remove from oven and allow to cool to room temperature. Reduce oven temperature to 350˚F. Note: Do not poke holes in the crust to prevent egg leakage during baking.
  2. Make the custard: In a medium bowl, combine eggs, heavy cream, milk, dijon mustard, crushed garlic, salt, and ground black pepper. Beat thoroughly with a hand mixer until fully incorporated and smooth.
  3. Assemble the quiche: Spread half of the roughly chopped spinach evenly over the cooled pie crust. Layer half of the chopped artichoke hearts and half of the shredded mozzarella and parmesan on top. Repeat the layering with the remaining spinach, artichokes, and cheeses.
  4. Pour custard and bake: Pour the prepared egg mixture evenly over the layered fillings in the pie crust. Place the assembled quiche on a baking sheet and bake at 350˚F for 50-55 minutes, or until the center is just set and a knife inserted in the center comes out clean.
  5. Cool and serve: Let the quiche rest for 20 minutes after baking to allow it to set further. Serve warm or at room temperature. Enjoy your delicious spinach artichoke quiche!

Notes

  • Pre-baking (blind baking) the crust with weights prevents bubbling and sogginess.
  • Do not poke holes in the crust to avoid egg leakage.
  • The quiche can be served warm or at room temperature according to your preference.
  • Use fresh spinach for best texture and flavor.
  • Leftovers can be refrigerated and reheated gently for up to 3 days.

Find it online: https://marthatasty.com/spinach-artichoke-quiche-recipe/