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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.
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!
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!
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??
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.
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.
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!
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!
This is such a great recipe! I use cream and Gruyere cheese. Just so wonderful. Always gets rave reviews!
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.
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.
Must I use a frozen crust?
No not at all, I often make my own, or use a fresh crust from the store.
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.
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.
What is the best way to reheat an entire quiche?
I would loosely cover with foil and put in a 325F oven.