This Spinach and Artichoke Quiche marries my favorite busy day dinner with my favorite cheesy hot dip. It’s an easy vegetarian 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?
Just proves that this is a universally loved meal. 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.
The basic quiche batter of eggs, milk, and cheese is endlessly variable.
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 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, (Marie Callender’s is my favorite, if you can find it) so I can count on having one around when I need it. But refrigerated crusts will work, too. No need to bake first, or thaw.
Tip: Transfer your frozen crust from the tin it comes in, to your own pie plate before filling and baking. Gently loosen the frozen crust and lift out of the tin, it should pop right out.
Spinach and Artichoke Quiche
- 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
- 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.
- 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.
Questions and Reviews
As the cheese itself is salty can one eliminate the 1/2 teaspoon of extra salt in this recipe?
Absolutely, the salt can be adjusted any way you like.
I made this for dinner last night and it was super easy and delicious! This was my first time making quiche. I added some bacon to mine. I also sauteed some onion and garlic in a little avocado oil, then added fresh spinach to wilt it and used that in place of frozen/thawed spinach. I used refrigerated pie dough for the crust. I had to cover the edges about 3/4 of the way through because they started to brown a little too much. I’m having a leftover piece as I type this. The middle didn’t heat all the way through and now I can’t decide if I like the warm part or the cool part better… both are delicious today… maybe even a little better than last night! Thank you for sharing your recipe.
So happy you enjoyed it Kelly, we love quiche around here 🙂