This Spinach Artichoke Quiche is a tasty blend of creamy cheese, fresh spinach, and savory artichokes, all tucked into a golden crust. It’s perfect for breakfast or brunch!
Every bite is like a cozy hug, especially when it comes out of the oven all cheesy and warm. I love serving it with a side salad for a complete meal. Yum!
Key Ingredients & Substitutions
Spinach: Fresh spinach is best for its vibrant flavor, but thawed frozen spinach works too! Just make sure to drain it well. I tend to prefer fresh, especially in spring, but frozen is convenient.
Artichoke Hearts: Canned or jarred artichokes are perfect for this recipe. If you can’t find them, consider using marinated artichokes for an extra burst of flavor. Just chop them up and add.
Cheese: I love mixing mozzarella with Parmesan for the best combination of stretch and flavor. If you want a sharper taste, you could swap in cheddar or provolone. Vegan cheese can also be used for a dairy-free twist.
Sour Cream or Cream Cheese: This ingredient adds creaminess. If you’re looking to lighten it up, swap with Greek yogurt, or skip it entirely for a lighter quiche.
Herbs: Dried thyme is a lovely touch, but Italian seasoning brings a nice mix of flavors too. Feel free to throw in fresh herbs like basil or parsley if you have them on hand!
How Do You Prepare Spinach for Quiche Without Making it Soggy?
To avoid a soggy quiche, it’s crucial to cook the spinach properly. This can be done in a few easy steps:
- Heat your skillet over medium heat with olive oil or butter.
- Add minced garlic and sauté for 30 seconds until it smells amazing.
- Then, toss in your fresh spinach. Cook until just wilted, about 2 minutes, then remove it from the heat.
- If using frozen spinach, warm it up until it’s hot, then squeeze out all excess moisture before adding it to the rest of the ingredients.
Taking these extra steps ensures your quiche filling will be delicious without excess water, leading to a perfect texture. Enjoy your cooking!
How to Make Spinach Artichoke Quiche
Ingredients You’ll Need:
For the Quiche:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup fresh spinach, chopped (or 1/2 cup thawed frozen spinach, drained)
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 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 salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or Italian seasoning
- 1 tablespoon olive oil or butter (for sautéing spinach)
How Much Time Will You Need?
This quiche takes about 15 minutes to prep and 35-40 minutes to bake, plus a chill time of 10 minutes before serving. So, you’ll need a total of about 1 hour. Perfect for a fun breakfast, brunch, or dinner any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your quiche cooks evenly and has a nice, golden crust.
2. Prepare the Pie Crust:
Roll out your pie crust and gently press it into a 9-inch pie dish. Make sure to press it against the sides well. Trim off any extra dough and crimp the edges to make it look nice. Put the crust in the refrigerator while you work on the filling.
3. Sauté the Spinach:
In a skillet over medium heat, melt the olive oil or butter. Add the minced garlic and sauté it for about 30 seconds until it’s fragrant. Then, add the chopped spinach. If using fresh spinach, cook it until wilted, which will take about 2 minutes. If you’re using frozen spinach, just warm it up and make sure to squeeze out any extra moisture. Remove from heat and let it cool for a moment.
4. Make the Egg Mixture:
In a large bowl, whisk together the eggs, half-and-half (or milk), and sour cream or cream cheese if you’re using it. Then, stir in the salt, pepper, and dried thyme or Italian seasoning until everything is combined.
5. Combine All Components:
Now, gently fold the sautéed spinach, chopped artichoke hearts, mozzarella cheese, and Parmesan cheese into the egg mixture until everything is coated evenly.
6. Fill the Pie Crust:
Take your prepared pie crust from the fridge and pour the filling mixture into it, spreading it out evenly.
7. Bake the Quiche:
Place the quiche in the oven and bake it for 35 to 40 minutes. The filling should be set and the crust will be golden brown when it’s done. To check if it’s ready, insert a knife in the center—if it comes out clean, you’re good to go!
8. Cool and Serve:
Once out of the oven, let the quiche cool for about 10 minutes. This helps it set a bit more and makes it easier to slice. You can serve it warm or at room temperature—enjoy!
This spinach artichoke quiche is creamy, cheesy, and full of delicious flavors, making it a fantastic dish for any occasion!
Can I Use a Different Type of Cheese?
Absolutely! While mozzarella and Parmesan are great options for their melting properties, feel free to substitute with cheddar for a sharper taste, or use a dairy-free cheese if you want to make it vegan.
What If I Don’t Have Half-and-Half?
No problem! You can use whole milk in place of half-and-half for a slightly lighter quiche. If you want a richer flavor, a mix of milk and heavy cream can work too!
How Should I Store Leftover Quiche?
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual slices or warm it in the oven at 350°F (175°C) until heated through.
Can I Add Other Vegetables?
Yes, you can customize your quiche with other vegetables! Feel free to add sautéed mushrooms, bell peppers, or even sun-dried tomatoes for extra flavor and variety. Just make sure to wilt or cook them first to avoid excess moisture.
