Spinach and Artichoke Quiche

Spinach Artichoke Quiche ~ theviewfromgreatisland.com

This Spinach and Artichoke Quiche marries my favorite busy day dinner with my favorite cheesy hot dip.  It’s an easy meatless meal that proves that comfort food isn’t all about meat and potatoes.

Spinach Artichoke Quiche ~ an easy family meal filled with the flavors of everybody's favorite dip! ~ theviewfromgreatisland.com

Is there anybody who doesn’t love quiche ~ or hot and cheesy spinach artichoke dip?

That proves that this is one of the most lovable meals out there.  You can make it quickly and easily with pantry staples and a frozen crust, as long as you’ve got some decent cheese in the fridge.  When I cook with cheese I usually opt for assertive varieties so that their flavor will carry though in the finished dish. Milder cheese just seems to get lost.  Look for sharp cheddar, or other aged hard cheeses like Gruyere, or Parmesan.

TIP: Cheese that has been aged is sharper, harder, and more flavorful than younger, softer cheeses.  Mild cheddar is aged 2-3 months ~ sharp is aged 6-9 months ~ and extra sharp is aged a full 1 1/2 to 2 years.

Spinach Artichoke Quiche ~ a meatless meal with all the wonderful flavors of everybody's favorite dip! ~ theviewfromgreatisland.com

There is almost no end to what you can add into the basic quiche batter of eggs, milk, and cheese.

Whether you prefer a vegetarian onion and herb, or a meatier ham version, you can customize quiches in a gazillion ways.  I use them as part of my meatless meal strategy  (I try to go meatless at least 2 to 3 times a week)  This spinach and artichoke quiche is tempting enough to to lure your toughest customers away from animal protein, at least occasionally.

Spinach Artichoke Quiche ~ a simple, comforting, meatless meal ~ theviewfromgreatisland.com

Quiche is all about easy elegance, it shouldn’t be a complicated meal, so go ahead and buy a pre-made crust.

You can get really good ones these days…I like the frozen kind, so I can count on having one around when I need it.

Spinach and Artichoke Quiche

Spinach and Artichoke Quiche

Ingredients

  • 1 frozen pie crust (do not thaw)
  • 5 large eggs
  • 1 cup milk, half and half, or cream
  • 1 cup shredded sharp cheese such as cheddar, Gruyere, or your choice
  • 1/2 cup shredded Parmesan cheese
  • 1 14-ounce can artichoke hearts, drained
  • 5 ounces (or about half of a 10 ounce box) frozen spinach, thawed and drained well
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper

Instructions

  1. Set oven to 400F
  2. Whisk the eggs well in a large mixing bowl.
  3. Whisk in the milk or half and half, and then the cheeses.
  4. Squeeze any excess moisture out of the artichoke hearts, and chop them. Add them to the mixture.
  5. Chop the spinach and add it to the mixture as well. (Make sure there is no excess moisture in the spinach) Season with salt and pepper.
  6. Pour the mixture into the frozen pie shell. Bake for about 50 minutes, or until browned and risen in the center. It should not be soft or wobbly in the center. You can check with a toothpick.
http://theviewfromgreatisland.com/spinach-and-artichoke-quiche-recipe/

notes:

  • Quiches freeze beautifully, so consider making more than one.  It’s even ok to refreeze that frozen pie crust, so you’re good to go.

 

don’t forget to pin it!

Spinach and Artichoke Quiche marries my favorite lazy day dinner with my favorite cheesy hot dip. It's an easy meatless meal that proves that comfort food isn't all about meat and potatoes.

17 Comments

  • Reply
    Kendall
    April 15, 2017 at 4:25 am

    Hi! Found your recipe on Pinterest. Lovely blog. I have made quiche in the past. Maybe only once. I recall there being flour added to the egg and milk mixture (to help it rise, maybe?). I think the recipe I ised back then was from the BHG cookbook (checkerboard classic.). What does the texture taste like with your recipe? Also, if converting this to mini muffin tins, what would be the temperature/time variation? (I’m terrible at figuring that stuff out. LOL!) Thank you!

  • Reply
    Renee
    March 24, 2017 at 11:49 am

    can i use deep dish pie crust
    and what cheese works best

    • Reply
      Sue
      March 24, 2017 at 1:10 pm

      I use Marie Callender’s frozen pie crust, Renee, and I think you can use a deep dish crust if you like.

  • Reply
    Beth
    December 4, 2016 at 11:08 am

    I am going to make it for my lunches this week at work. Not sharing this with family!! LOL.

  • Reply
    Susan
    December 4, 2016 at 9:50 am

    I love spinach and artichoke dip too! A delicious idea for a quiche, Sue.

    • Reply
      Sue
      December 4, 2016 at 11:07 am

      Thanks Susan!

  • Reply
    Jean | DelightfulRepast.com
    December 3, 2016 at 7:08 am

    Sue, besides being a classic combination of flavors, it makes such a *pretty* quiche! Too pretty not to Pin!

  • Reply
    2 sisters recipes
    December 2, 2016 at 7:59 pm

    I just made a different version for a brunch I’m hosting tomorrow and yours looks and sounds wonderful ! Love the combo of artichoke and spinach – I m drooling over your quiche !

  • Reply
    cheri
    December 2, 2016 at 12:18 pm

    This has to be one of my favorite combinations, looks delicious Sue.

  • Reply
    Teresa
    December 2, 2016 at 10:47 am

    Looks so yummy. What is a good frozen pie crust brand you can recommend?

    • Reply
      Sue
      December 2, 2016 at 11:15 am

      I really like Marie Callender’s, Teresa. It’s probably not the healthiest thing in the world, but it’s really good ;)

  • Reply
    Vicki Bensinger
    December 2, 2016 at 10:44 am

    I love spinach quiche and spinach artichoke dip so I know this would taste sensational. Great recipe and photo. Next time I make spinach quiche I’ll be sure to add the artichokes and try your recipe. Hope your holiday is perfect!

    • Reply
      Sue
      December 2, 2016 at 11:15 am

      Thanks Vickie <3 You too!

  • Reply
    Diane
    December 2, 2016 at 10:26 am

    Can fresh spinach be substituted in place of the frozen spinach, cooked first and drained?

    • Reply
      Sue
      December 2, 2016 at 10:33 am

      Oh sure, that would be even better :)

  • Reply
    Chris Scheuer
    December 2, 2016 at 10:11 am

    This is definitely on my “must make” list! It looks wonderful, amazing, fantastic, delicious…

  • Reply
    Tricia @ Saving room for dessert
    December 2, 2016 at 5:35 am

    I’m practically drooling over this brilliant mashup of two wonderful, delicious favorites! Just wow! I cannot wait to try this. Dang this sounds wonderful. Pinning and sharing!

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