Spinach Artichoke Quiche Flavorful and Savory Delight

December 10, 2025January 3, 2025 by lisa

Welcome to a savory journey with my Spinach Artichoke Quiche! This delicious dish combines fresh spinach, tangy artichokes, and creamy cheeses for a flavor punch. Whether you’re hosting brunch or just looking for a quick dinner, this quiche fits the bill. In this post, I’ll share the simple steps to create this delightful meal, plus some tips to make it your own. Let’s get cooking and impress your taste buds!

Why I Love This Recipe

Delicious Flavor Combination: The blend of spinach and artichokes creates a savory filling that is both rich and satisfying, making every bite a delight.
Easy Preparation: This quiche comes together quickly with a pre-made crust, making it a perfect choice for busy mornings or last-minute gatherings.
Versatile Dish: Enjoy it warm or cold, for brunch or dinner; this quiche is perfect for any occasion and pairs well with various sides.
Healthy Ingredients: Packed with fresh spinach and artichokes, this dish is not only delicious but also nutritious, adding essential vitamins to your meal.

Ingredients

Main Ingredients for Spinach Artichoke Quiche

– 1 pre-made pie crust (9-inch)

– 2 cups fresh spinach, chopped

– 1 cup canned artichoke hearts, drained and chopped

– 1 cup shredded mozzarella cheese

– ½ cup grated Parmesan cheese

Additional Ingredients

– 4 large eggs

– 1 cup half-and-half (or milk)

– 2 cloves garlic, minced

– Salt and black pepper to taste

– 1 teaspoon dried basil

– 1 teaspoon olive oil

– Optional: red pepper flakes for a kick

When I prepare my Spinach Artichoke Quiche, I love using fresh ingredients. They boost flavor and nutrition. The main star is the spinach. I use two cups, making the quiche vibrant and healthy. I also add artichoke hearts. They bring a nice texture and taste.

Next, I incorporate cheeses. I use one cup of shredded mozzarella. This cheese melts beautifully. I also mix in half a cup of grated Parmesan. This adds a rich, nutty flavor.

For the base, I grab a pre-made pie crust. It saves time and ensures a flaky texture. You can easily find these at any store.

I also need eggs to bind it all. Four large eggs create a fluffy filling. I add one cup of half-and-half for creaminess. If you want, you can swap it for milk.

Don’t forget the garlic! Two cloves minced add a punch of flavor. I season with salt and black pepper. I also include a teaspoon of dried basil for a hint of herbiness.

For a little heat, I suggest red pepper flakes. Just sprinkle some in if you like spice. This quiche is versatile and can adapt to what you enjoy.

Step-by-Step Instructions

Preparing the Filling

First, preheat your oven to 350°F (175°C). In a skillet, heat 1 teaspoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté them for about 30 seconds. Then, toss in 2 cups of chopped spinach. Cook the spinach until it wilts, which takes about 2 to 3 minutes. Remove it from heat and let it cool for a moment.

Next, in a large mixing bowl, crack 4 large eggs. Add 1 cup of half-and-half, salt, black pepper, and 1 teaspoon of dried basil. Whisk them together until smooth. Now, fold the sautéed spinach, 1 cup of chopped artichoke hearts, 1 cup of shredded mozzarella cheese, and half of the ½ cup of grated Parmesan cheese into this egg mixture.

Assembling the Quiche

Now, take your pre-made 9-inch pie crust and pour the filling into it. Make sure to spread it evenly. Then, sprinkle the remaining Parmesan cheese on top for a crispy, golden finish. This step adds a nice touch and extra flavor.

Baking the Quiche

Place the quiche in the preheated oven. Bake it for about 35 to 40 minutes. Keep an eye on it. You want the filling to set and the top to turn lightly golden. To check for doneness, insert a knife into the center. If it comes out clean, it’s ready. Once baked, let the quiche cool for about 10 minutes. This cooling time makes it easier to slice and serve. Enjoy your savory delight!

Tips & Tricks

Perfecting Your Quiche

To create a great quiche, sauté the spinach right. Heat olive oil in a pan over medium heat. Add minced garlic first and cook it until it smells good, about 30 seconds. Then, toss in the chopped spinach. Cook it for just 2-3 minutes until it wilts. This keeps the spinach bright and tasty.

To avoid a soggy crust, use a pre-made pie crust. Before adding the filling, you can blind bake it. This means baking it for a few minutes alone. Use pie weights or beans to hold it down. This step helps keep the bottom crispy and firm.

Cheese Options

For the best flavor and texture, I recommend using mozzarella and Parmesan cheese. Mozzarella melts well and adds creaminess. Parmesan gives a nice salty touch. Mixing these cheeses creates a rich taste in your quiche.

If you want a lighter quiche, try non-dairy cheese. Many brands offer good taste and melt well. Look for options labeled as vegan mozzarella or Parmesan. They can still give you that creamy feel, without the dairy.

Serving Suggestions

Pair your quiche with a fresh salad. A simple green salad with a light vinaigrette works great. It balances the richness of the quiche. You can also serve it with sliced tomatoes or a fruit platter for a colorful touch.

For presentation, slice the quiche into even pieces. Arrange them nicely on a plate. You can garnish with fresh herbs, like basil or parsley, for a pop of color. This makes your dish look extra special and appetizing.

Pro Tips

Use Fresh Ingredients: Whenever possible, opt for fresh spinach and artichokes to enhance the flavor and nutritional value of your quiche.
Let It Cool: Allow the quiche to cool for about 10 minutes before slicing, as this helps the filling set and makes for cleaner slices.
Experiment with Cheeses: Feel free to mix in different cheeses such as feta or goat cheese for a unique flavor twist that complements the spinach and artichokes.
Make It Ahead: This quiche can be made a day in advance and stored in the refrigerator. Reheat slices in the oven for a quick and delicious meal.

Variations

Customizing Your Quiche

You can make your quiche even better. Adding protein is one great way. Try crispy bacon or diced ham. Both options add a savory touch. For a vegetarian version, swap in mushrooms or bell peppers. These will give a fresh taste and keep it hearty.

Flavor Enhancements

Herbs and spices can really boost the flavor. Consider adding fresh herbs like thyme or dill. They make the quiche smell amazing. If you like heat, sprinkle in red pepper flakes. Adjust the amount to fit your spice levels. Just a pinch can bring out new flavors.

Dietary Adjustments

If you need a gluten-free option, use a gluten-free crust. Many stores offer great choices. For nut-free variations, skip any nut-based ingredients. You can also try dairy-free milk for a lighter version. Just make sure to pick a milk that fits your taste.

Storage Info

Storing Leftovers

To keep your quiche fresh, store it in the fridge. Place it in an airtight container. You can also cover it tightly with plastic wrap or foil. This helps keep moisture in and air out. Spinach artichoke quiche stays good for about 3 to 4 days in the fridge.

Reheating Guidelines

When you reheat quiche, you want to keep it tasty and fluffy. The best way is to use an oven. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 15–20 minutes. This warms it through without making it soggy. If you want to store it longer, you can freeze it. Wrap slices in plastic wrap, then place them in a freezer bag. It can last for up to 2 months in the freezer.

Serving from Frozen

To cook quiche straight from frozen, preheat your oven to 375°F (190°C). Remove the wrap and place it on a baking sheet. Bake for 50–60 minutes until hot and golden. You can also thaw it first. To do this, place it in the fridge overnight. Then, reheat it in the oven as mentioned before. Thawing helps keep the texture nice, so you enjoy every bite.

FAQs

Can I make Spinach Artichoke Quiche ahead of time?

Yes, you can make this quiche one day in advance. After baking, let it cool completely. Cover it and store it in the fridge. This way, the flavors will blend even more.

Is it possible to freeze Spinach Artichoke Quiche?

Absolutely! I recommend freezing it before baking. Wrap it well in plastic wrap and foil. You can freeze it for up to three months. When ready, bake it straight from the freezer.

What is the best way to reheat quiche?

To reheat, place the slice in the oven at 350°F (175°C) for about 15-20 minutes. This keeps the crust crispy and the filling warm. You can also use a microwave, but it may make the crust soggy.

Can I use fresh artichokes instead of canned?

Yes, you can use fresh artichokes! Just cook and prepare them first. This adds a fresh taste to your quiche. Remember to remove the tough outer leaves and heart.

How do I ensure my quiche sets properly?

To help your quiche set, use the right ratio of eggs to dairy. Make sure to bake it until the center is firm. If it jiggles too much, give it more time in the oven.

This Spinach Artichoke Quiche is an easy and tasty dish. We covered key ingredients, step-by-step instructions, and helpful tips. You can customize the recipe with different flavors and dietary needs. Remember to store leftovers correctly for lasting freshness. Enjoy making this quiche for your next meal or gathering. With practice, you’ll master it. Now, grab your ingredients and start bakin

$- 1 pre-made pie crust (9-inch) - 2 cups fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 4 large eggs - 1 cup half-and-half (or milk) - 2 cloves garlic, minced - Salt and black pepper to taste - 1 teaspoon dried basil - 1 teaspoon olive oil - Optional: red pepper flakes for a kick When I prepare my Spinach Artichoke Quiche, I love using fresh ingredients. They boost flavor and nutrition. The main star is the spinach. I use two cups, making the quiche vibrant and healthy. I also add artichoke hearts. They bring a nice texture and taste. Next, I incorporate cheeses. I use one cup of shredded mozzarella. This cheese melts beautifully. I also mix in half a cup of grated Parmesan. This adds a rich, nutty flavor. For the base, I grab a pre-made pie crust. It saves time and ensures a flaky texture. You can easily find these at any store. I also need eggs to bind it all. Four large eggs create a fluffy filling. I add one cup of half-and-half for creaminess. If you want, you can swap it for milk. Don't forget the garlic! Two cloves minced add a punch of flavor. I season with salt and black pepper. I also include a teaspoon of dried basil for a hint of herbiness. For a little heat, I suggest red pepper flakes. Just sprinkle some in if you like spice. This quiche is versatile and can adapt to what you enjoy. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). In a skillet, heat 1 teaspoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté them for about 30 seconds. Then, toss in 2 cups of chopped spinach. Cook the spinach until it wilts, which takes about 2 to 3 minutes. Remove it from heat and let it cool for a moment. Next, in a large mixing bowl, crack 4 large eggs. Add 1 cup of half-and-half, salt, black pepper, and 1 teaspoon of dried basil. Whisk them together until smooth. Now, fold the sautéed spinach, 1 cup of chopped artichoke hearts, 1 cup of shredded mozzarella cheese, and half of the ½ cup of grated Parmesan cheese into this egg mixture. Now, take your pre-made 9-inch pie crust and pour the filling into it. Make sure to spread it evenly. Then, sprinkle the remaining Parmesan cheese on top for a crispy, golden finish. This step adds a nice touch and extra flavor. Place the quiche in the preheated oven. Bake it for about 35 to 40 minutes. Keep an eye on it. You want the filling to set and the top to turn lightly golden. To check for doneness, insert a knife into the center. If it comes out clean, it’s ready. Once baked, let the quiche cool for about 10 minutes. This cooling time makes it easier to slice and serve. Enjoy your savory delight! To create a great quiche, sauté the spinach right. Heat olive oil in a pan over medium heat. Add minced garlic first and cook it until it smells good, about 30 seconds. Then, toss in the chopped spinach. Cook it for just 2-3 minutes until it wilts. This keeps the spinach bright and tasty. To avoid a soggy crust, use a pre-made pie crust. Before adding the filling, you can blind bake it. This means baking it for a few minutes alone. Use pie weights or beans to hold it down. This step helps keep the bottom crispy and firm. For the best flavor and texture, I recommend using mozzarella and Parmesan cheese. Mozzarella melts well and adds creaminess. Parmesan gives a nice salty touch. Mixing these cheeses creates a rich taste in your quiche. If you want a lighter quiche, try non-dairy cheese. Many brands offer good taste and melt well. Look for options labeled as vegan mozzarella or Parmesan. They can still give you that creamy feel, without the dairy. Pair your quiche with a fresh salad. A simple green salad with a light vinaigrette works great. It balances the richness of the quiche. You can also serve it with sliced tomatoes or a fruit platter for a colorful touch. For presentation, slice the quiche into even pieces. Arrange them nicely on a plate. You can garnish with fresh herbs, like basil or parsley, for a pop of color. This makes your dish look extra special and appetizing. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach and artichokes to enhance the flavor and nutritional value of your quiche. Let It Cool: Allow the quiche to cool for about 10 minutes before slicing, as this helps the filling set and makes for cleaner slices. Experiment with Cheeses: Feel free to mix in different cheeses such as feta or goat cheese for a unique flavor twist that complements the spinach and artichokes. Make It Ahead: This quiche can be made a day in advance and stored in the refrigerator. Reheat slices in the oven for a quick and delicious meal. {{image_2}} You can make your quiche even better. Adding protein is one great way. Try crispy bacon or diced ham. Both options add a savory touch. For a vegetarian version, swap in mushrooms or bell peppers. These will give a fresh taste and keep it hearty. Herbs and spices can really boost the flavor. Consider adding fresh herbs like thyme or dill. They make the quiche smell amazing. If you like heat, sprinkle in red pepper flakes. Adjust the amount to fit your spice levels. Just a pinch can bring out new flavors. If you need a gluten-free option, use a gluten-free crust. Many stores offer great choices. For nut-free variations, skip any nut-based ingredients. You can also try dairy-free milk for a lighter version. Just make sure to pick a milk that fits your taste. To keep your quiche fresh, store it in the fridge. Place it in an airtight container. You can also cover it tightly with plastic wrap or foil. This helps keep moisture in and air out. Spinach artichoke quiche stays good for about 3 to 4 days in the fridge. When you reheat quiche, you want to keep it tasty and fluffy. The best way is to use an oven. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 15–20 minutes. This warms it through without making it soggy. If you want to store it longer, you can freeze it. Wrap slices in plastic wrap, then place them in a freezer bag. It can last for up to 2 months in the freezer. To cook quiche straight from frozen, preheat your oven to 375°F (190°C). Remove the wrap and place it on a baking sheet. Bake for 50–60 minutes until hot and golden. You can also thaw it first. To do this, place it in the fridge overnight. Then, reheat it in the oven as mentioned before. Thawing helps keep the texture nice, so you enjoy every bite. Yes, you can make this quiche one day in advance. After baking, let it cool completely. Cover it and store it in the fridge. This way, the flavors will blend even more. Absolutely! I recommend freezing it before baking. Wrap it well in plastic wrap and foil. You can freeze it for up to three months. When ready, bake it straight from the freezer. To reheat, place the slice in the oven at 350°F (175°C) for about 15-20 minutes. This keeps the crust crispy and the filling warm. You can also use a microwave, but it may make the crust soggy. Yes, you can use fresh artichokes! Just cook and prepare them first. This adds a fresh taste to your quiche. Remember to remove the tough outer leaves and heart. To help your quiche set, use the right ratio of eggs to dairy. Make sure to bake it until the center is firm. If it jiggles too much, give it more time in the oven. This Spinach Artichoke Quiche is an easy and tasty dish. We covered key ingredients, step-by-step instructions, and helpful tips. You can customize the recipe with different flavors and dietary needs. Remember to store leftovers correctly for lasting freshness. Enjoy making this quiche for your next meal or gathering. With practice, you’ll master it. Now, grab your ingredients and start baking!$