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
    Tiffany
    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
    Naomi
    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
    Elvera
    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
      Sue
      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
    Michael
    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
      Sue
      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
    Motowngirl2
    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
      Sue
      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
      Sue
      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
    MARILYN HASHWAY
    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
      Sue
      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
    Joan
    July 17, 2019 at 6:57 am

    What is the best way to reheat an entire quiche?

    • Reply
      Sue
      July 17, 2019 at 7:04 am

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

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