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 vegetarian meal that proves that comfort food isn’t all about meat and potatoes.

Spinach Artichoke Quiche on a plate with fork

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.

Spinach Artichoke Quiche on a plaid towel

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.

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, (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.

Frozen crust placed in your own pie plate

Spinach and artichoke quiche
3.41 from 133 votes

Spinach and Artichoke Quiche

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.
Course dinner
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Yield 8 servings
Author Sue Moran


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


  • 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.


spinach artichoke quiche pin


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  • Reply
    May 10, 2021 at 9:53 am

    5 stars
    LOVED this recipe. Made it for my family for Mother’s Day and it was a huge hit. I used a Wholly Wholesome gluten free pie crust which worked perfectly. I also used the grilled & marinated artichokes from Trader Joes. I also subbed 1/2 cup of the gruyere with a 1/2 cup of unexpected cheddar cheese shreds from Trader Joe’s. I dipped in a few tiny cherry tomatoes (about 12) in the filling once I had put it into the pie crust. It was a huge hit and I will definitely be making it again!

  • Reply
    May 10, 2020 at 6:14 pm

    4 stars
    I made this for my mom for Mother’s Day, and she said it’s the best quiche I’ve ever made! However, I baked it as directed in a 400 degree oven, and I had to take it out 11 minutes early because the crust (same as pictured above) got really over-browned (not burned). I know my oven runs a little hot, so I think the next time I make it, I’ll set the temp to 375.
    Thanks for a great recipe!

  • Reply
    April 3, 2020 at 11:29 pm

    5 stars
    I’ve never made a quiche but I have fresh spinach and bottle artichokes and I wanted to make yours except I don’t have any pie crust. Do you have a good pie crust recipe made with butter; I don’t use shortening?? I’m the only person who’ll be eating this, do you have have any suggestions besides the mini quiches??

    • Reply
      April 4, 2020 at 7:57 am

      Yes, you can definitely make pie crust with all butter, try this recipe, and use all butter. The quiche is not too large for one, if you ask me, because it keeps well, and you can freeze half if you like.

  • Reply
    March 9, 2020 at 2:40 pm

    2 stars
    Needs some serious doctoring – very bland. I have to add more salt and pepper along with garlic, cayenne, and smoked paprika after the fact. My wife said that there was not enough cheese. If I make it again I’ll add bacon.

    • Reply
      March 9, 2020 at 4:16 pm

      Sorry this wasn’t a hit for you Michael. I can suggest trying a strong, sharp cheese next time, and bacon sounds like a yummy addition!

  • Reply
    A Reader
    February 10, 2020 at 10:03 am

    5 stars
    A wonderful balance of vegetables and cheeses. We so enjoyed it! I sprinkled in freshly grated nutmeg and a pinch of cayenne. Next time, will replace part of the spinach with cooked mustard greens or arugula. Looking forward to playing with different cheese combos when I make again. Thanks for the easy, delicious recipe, Sue!

  • Reply
    December 28, 2019 at 7:46 am

    5 stars
    This is such a great recipe! I use cream and Gruyere cheese. Just so wonderful. Always gets rave reviews!

  • Reply
    Susan Gelb
    September 12, 2019 at 10:34 am

    Hi 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.

    • Reply
      September 12, 2019 at 11:05 am

      You 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.

  • Reply
    virginia hymer
    August 5, 2019 at 2:47 pm

    Must I use a frozen crust?

    • Reply
      August 5, 2019 at 3:13 pm

      No not at all, I often make my own, or use a fresh crust from the store.

  • Reply
    August 5, 2019 at 6:47 am

    can 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.

    • Reply
      August 5, 2019 at 6:59 am

      I’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.

  • Reply
    July 17, 2019 at 6:57 am

    What is the best way to reheat an entire quiche?

    • Reply
      July 17, 2019 at 7:04 am

      I would loosely cover with foil and put in a 325F oven.

  • Reply
    July 17, 2019 at 4:26 am

    When freezing this quiche, would I bake it or just prepare, freeze and bake later?

  • Reply
    February 19, 2019 at 5:08 pm

    Do you use marinated artichokes or plain?

    • Reply
      February 19, 2019 at 9:12 pm

      I use plain. Gay, the kind that are in cans.

  • Reply
    Pam Bennett
    April 2, 2018 at 3:48 am

    Have made this twice now. It’s that good. Great leftovers.

    • Reply
      April 2, 2018 at 6:56 am

      Yay 🙂 There’s nothing like a piece of quiche for breakfast.

  • Reply
    Leslie Carlen
    February 19, 2018 at 6:54 pm

    5 stars
    Oh 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!

    • Reply
      February 19, 2018 at 7:12 pm

      Thanks Leslie, glad you found the quiche, and TVFGI 🙂

  • Reply
    December 22, 2017 at 4:36 pm

    Can I use pie crust from dairy isle or where biscuits are in grocery? Thanks

    • Reply
      December 22, 2017 at 5:12 pm

      Yes, definitely, I use that a lot too.

  • Reply
    November 18, 2017 at 4:25 pm

    Even 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.

    • Reply
      November 18, 2017 at 5:00 pm

      Great tip Denise. I’ve just gotten into chard this year and I love it. Especially the rainbow stuff!

  • Reply
    May 11, 2017 at 9:40 am

    Can you make these as mini quiches? Any advice on cooking time?

    • Reply
      May 11, 2017 at 11:27 am

      This 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.

  • Reply
    Christine @ myblissfulmess
    May 8, 2017 at 7:47 am

    Such 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!

  • Reply
    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
    March 24, 2017 at 11:49 am

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

    • Reply
      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
    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
    December 4, 2016 at 9:50 am

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

    • Reply
      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
    December 2, 2016 at 12:18 pm

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

  • Reply
    December 2, 2016 at 10:47 am

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

    • Reply
      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
      December 2, 2016 at 11:15 am

      Thanks Vickie <3 You too!

  • Reply
    December 2, 2016 at 10:26 am

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

    • Reply
      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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