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This is such a great recipe! I use cream and Gruyere cheese. Just so wonderful. Always gets rave reviews! ~Motowngirl
Is there anybody who doesn’t love quiche ~ or hot and cheesy spinach artichoke dip?
Just proves that spinach and artichoke quiche 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.
The basic quiche formula 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 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.
tips for making quiche
- 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.
- Use enough eggs to create a study custard. Aim for around 4 to 6 eggs for a 9-inch quiche, depending on your preference.
- 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 and Artichoke Quiche
Ingredients
- 1 frozen pie crust, do not thaw
- 5 large eggs
- 1 cup milk, or use half and half, or cream
- 1 cup shredded sharp cheese such as cheddar, Gruyere, or your choice
- 1/2 cup shredded Parmesan cheese
- 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.
Nutrition
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.
When freezing this quiche, would I bake it or just prepare, freeze and bake later?
Do you use marinated artichokes or plain?
I use plain. Gay, the kind that are in cans.
Have made this twice now. It’s that good. Great leftovers.
Yay 🙂 There’s nothing like a piece of quiche for breakfast.
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!
Thanks Leslie, glad you found the quiche, and TVFGI 🙂
Can I use pie crust from dairy isle or where biscuits are in grocery? Thanks
Yes, definitely, I use that a lot too.
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.
Great tip Denise. I’ve just gotten into chard this year and I love it. Especially the rainbow stuff!
Can you make these as mini quiches? Any advice on cooking time?
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.
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!
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!
can i use deep dish pie crust
and what cheese works best
I use Marie Callender’s frozen pie crust, Renee, and I think you can use a deep dish crust if you like.