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.
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.
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.
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.
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
- Set oven to 400F
- Whisk the eggs well in a large mixing bowl.
- Whisk in the milk or half and half, and then the cheeses.
- Squeeze any excess moisture out of the artichoke hearts, and chop them. Add them to the mixture.
- 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.
- 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.
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!
39 Comments
Susan Gelb
September 12, 2019 at 10:34 amHi Sue,. I’d like to make this Quiche for a bridal shower. Can I make them in advance and cook them the day of the shower.
Sue
September 12, 2019 at 11:05 amYou can’t do it that way Susan because the crust will get soggy while it waits. You could make the filling and store that in an airtight container and then cook them the day of the shower. Otherwise you could cook them ahead and freeze.
virginia hymer
August 5, 2019 at 2:47 pmMust I use a frozen crust?
Sue
August 5, 2019 at 3:13 pmNo not at all, I often make my own, or use a fresh crust from the store.
MARILYN HASHWAY
August 5, 2019 at 6:47 amcan this be made weight watchers friendly? I am trying to get back on track with my diet with no success but I would love to try this.
Sue
August 5, 2019 at 6:59 amI’m not sure what Weight Watchers requires Marilyn. You can certainly tinker with the ingredients, use lower fat dairy, and even make a crustless quiche if you like.
Joan
July 17, 2019 at 6:57 amWhat is the best way to reheat an entire quiche?
Sue
July 17, 2019 at 7:04 amI would loosely cover with foil and put in a 325F oven.
Stefne
July 17, 2019 at 4:26 amWhen freezing this quiche, would I bake it or just prepare, freeze and bake later?
Gay
February 19, 2019 at 5:08 pmDo you use marinated artichokes or plain?
Sue
February 19, 2019 at 9:12 pmI use plain. Gay, the kind that are in cans.
Pam Bennett
April 2, 2018 at 3:48 amHave made this twice now. It’s that good. Great leftovers.
Sue
April 2, 2018 at 6:56 amYay :) There’s nothing like a piece of quiche for breakfast.
Leslie Carlen
February 19, 2018 at 6:54 pmOh my, this was absolutely dee-lish! I was looking for a quickie quiche to use up some leftover artichoke hearts and yours was the only one I could find with the hearts and without the goat cheese! Bonus to find your helpful cheese tips. This was great, will def make again!
Sue
February 19, 2018 at 7:12 pmThanks Leslie, glad you found the quiche, and TVFGI :)
Penny
December 22, 2017 at 4:36 pmCan I use pie crust from dairy isle or where biscuits are in grocery? Thanks
Sue
December 22, 2017 at 5:12 pmYes, definitely, I use that a lot too.
Denise
November 18, 2017 at 4:25 pmEven better if you use Swiss Chard… You’ll never go back to spinach. In fact I have been buying batches of Chard and freezing for future quiches.
Sue
November 18, 2017 at 5:00 pmGreat tip Denise. I’ve just gotten into chard this year and I love it. Especially the rainbow stuff!
Jill
May 11, 2017 at 9:40 amCan you make these as mini quiches? Any advice on cooking time?
Sue
May 11, 2017 at 11:27 amThis would make great minis, and I’m not sure of baking time, but watch for them to puff up in the center and get slightly golden. You can check them with a toothpick or a slender knife.
Christine @ myblissfulmess
May 8, 2017 at 7:47 amSuch a pretty quiche! My husband and I love quiche but my kids do not care for it. So this is going to be perfect for one of our at home date nights. We both absolutely love spinach and artichoke dip, so I’m excited to make this. Thank you for such a lovely recipe!
Kendall
April 15, 2017 at 4:25 amHi! 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!
Renee
March 24, 2017 at 11:49 amcan i use deep dish pie crust
and what cheese works best
Sue
March 24, 2017 at 1:10 pmI use Marie Callender’s frozen pie crust, Renee, and I think you can use a deep dish crust if you like.
Beth
December 4, 2016 at 11:08 amI am going to make it for my lunches this week at work. Not sharing this with family!! LOL.
Susan
December 4, 2016 at 9:50 amI love spinach and artichoke dip too! A delicious idea for a quiche, Sue.
Sue
December 4, 2016 at 11:07 amThanks Susan!
Jean | DelightfulRepast.com
December 3, 2016 at 7:08 amSue, besides being a classic combination of flavors, it makes such a *pretty* quiche! Too pretty not to Pin!
2 sisters recipes
December 2, 2016 at 7:59 pmI 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 !
cheri
December 2, 2016 at 12:18 pmThis has to be one of my favorite combinations, looks delicious Sue.
Teresa
December 2, 2016 at 10:47 amLooks so yummy. What is a good frozen pie crust brand you can recommend?
Sue
December 2, 2016 at 11:15 amI really like Marie Callender’s, Teresa. It’s probably not the healthiest thing in the world, but it’s really good ;)
Vicki Bensinger
December 2, 2016 at 10:44 amI 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!
Sue
December 2, 2016 at 11:15 amThanks Vickie <3 You too!
Diane
December 2, 2016 at 10:26 amCan fresh spinach be substituted in place of the frozen spinach, cooked first and drained?
Sue
December 2, 2016 at 10:33 amOh sure, that would be even better :)
Chris Scheuer
December 2, 2016 at 10:11 amThis is definitely on my “must make” list! It looks wonderful, amazing, fantastic, delicious…
Tricia @ Saving room for dessert
December 2, 2016 at 5:35 amI’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!