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A homemade slice of spinach artichoke quiche with a golden crust, creamy filling, and vibrant spinach, served on a white and gold-rimmed plate with a fork.

Spinach Artichoke Quiche

5 from 1 vote
A creamy and savory Spinach Artichoke Quiche with a tender egg filling, rich cheese blend, and perfectly cooked spinach and artichokes. This easy-to-make dish is perfect for brunch, dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 7 slices
Course: Brunch, Main Course
Cuisine: American, French-Inspired
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • piece Pre-made pie crust - Or use homemade crust
  • 4 large Eggs - Whisked
  • 1 cup Heavy cream - Substitute half-and-half for a lighter version
  • 2 cups Fresh spinach - Roughly chopped (or 1 cup frozen, drained)
  • 1 cup Marinated artichoke hearts - Drained and chopped
  • 1 small Onion - Finely diced
  • 2 cloves Garlic - Minced
  • 1 tablespoon Olive oil - For sautéing
  • 1 cup Parmesan cheese - Can substitute gruyère, Swiss, or cheddar
  • ½ cup Feta cheese - Optional, can substitute other cheeses
  • ¼ teaspoon Nutmeg - Adds warmth to the dish
  • ½ teaspoon Salt - Adjust to taste
  • ½ teaspoon Black pepper - Adjust to taste

Equipment

  • 9-inch pie dish (For the crust and baking the quiche)
  • Mixing bowl (For whisking eggs and cream)
  • Whisk (To blend eggs and cream evenly)
  • Skillet (For sautéing onions, garlic, and spinach)
  • Spatula (To stir and mix ingredients)
  • Knife (For chopping onions and artichokes)
  • Cutting board (For preparing ingredients)
  • Pie shield or foil (To protect the crust from burning)
  • Measuring cups/spoons (For precise ingredient measurements)

Method
 

  1. Preheat the oven to 375°F (190°C). Unroll the pie crust and press it into a 9-inch pie dish. Crimp edges decoratively and prick the bottom with a fork. Chill in the refrigerator while preparing the filling.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
  3. Toss in fresh spinach by the handful, stirring until wilted. Drain excess liquid. Stir in chopped artichokes and cook for another minute. Remove from heat and let cool for 5 minutes.
  4. In a large bowl, whisk the eggs until smooth. Add heavy cream and continue whisking until combined.
  5. Fold in 1 cup of cheese, nutmeg, salt, and pepper. Stir in the cooled vegetable mixture until evenly combined.
  6. Pour the filling into the prepared crust (or directly into a greased pie dish for a no-crust version). Sprinkle the remaining ½ cup cheese on top.
  7. Cover the edge of the crust with foil or a pie shield to prevent burning. Bake for 35-40 minutes, then remove the foil. Continue baking for 5-10 more minutes until the center is set but slightly jiggly.
  8. Let the quiche cool for at least 15 minutes before slicing. Serve warm and enjoy!

Nutrition

Serving: 125gCalories: 320kcalCarbohydrates: 16gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 155mgSodium: 450mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 1800IUVitamin C: 8mgCalcium: 220mgIron: 2.1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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