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
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3.51 from 142 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

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.
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.

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.

 

spinach artichoke quiche pin

 

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49 Comments

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  • Reply
    Stefne
    July 17, 2019 at 4:26 am

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

  • Reply
    Gay
    February 19, 2019 at 5:08 pm

    Do you use marinated artichokes or plain?

    • Reply
      Sue
      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
      Sue
      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
      Sue
      February 19, 2018 at 7:12 pm

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

  • Reply
    Penny
    December 22, 2017 at 4:36 pm

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

    • Reply
      Sue
      December 22, 2017 at 5:12 pm

      Yes, definitely, I use that a lot too.

  • Reply
    Denise
    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
      Sue
      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
    Jill
    May 11, 2017 at 9:40 am

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

    • Reply
      Sue
      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
    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.

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