Dinner

Spinach Artichoke Quiche Recipe

BySophie Carsel March 5, 2026March 5, 2026

Introduction

This Spinach Artichoke Quiche is a creamy, savory delight perfect for brunch or a light dinner. Packed with fresh spinach, tender artichoke hearts, and a blend of cheeses, it’s both comforting and flavorful. Easy to prepare and sure to impress your guests!

A round quiche with a golden-brown crust that edges the whole dish, showing a flaky and slightly crumbly texture. Inside, there are three main visible layers: the bottom crust, a creamy pale yellow filling speckled with bits of melted cheese, and on top, a mix of cooked greens and artichoke pieces that add patches of dark green and light beige. The cheese is melted smoothly, with some browned spots here and there. The quiche is cut into eight slices and sits on a white plate over a woven mat surface with a light blue and white striped cloth in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 deep dish pie shell (16 oz)
14 oz canned artichoke hearts (drained and chopped)
2 cups fresh spinach
1/2 cup mozzarella cheese (shredded)
1/4 cup parmesan cheese (shredded)
6 large eggs
1/2 cup heavy cream
1/2 cup milk
1 tsp dijon mustard
1 tsp crushed garlic
1/4 tsp salt
1/4 tsp ground black pepper

Instructions

Step 1: Pre-bake the pie crust by heating the oven to 400˚F. Line the crust with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes until golden brown, then remove from oven and let cool to room temperature. Reduce oven temperature to 350˚F. Note: Do not poke holes in the crust to prevent egg leakage. Using beans keeps the crust from bubbling.
Step 2: In a medium bowl, whisk together the eggs, heavy cream, milk, dijon mustard, crushed garlic, salt, and black pepper until fully combined.
Step 3: Roughly chop the spinach. Place half of the spinach evenly in the bottom of the prepared pie crust. Layer half of the chopped artichokes on top, followed by half of the mozzarella and parmesan cheeses. Repeat with the remaining spinach, artichokes, and cheese layers.
Step 4: Pour the egg mixture evenly over the layered ingredients in the crust. Set the quiche on a baking sheet and bake for 50-55 minutes or until the center is just set and no longer jiggly.
Step 5: Allow the quiche to sit for 20 minutes before slicing. Serve warm or at room temperature and enjoy!

Tips & Variations

For extra flavor, add a pinch of nutmeg to the egg mixture.
Swap mozzarella for Swiss cheese or cheddar for a different taste.
Use fresh artichoke hearts if available, roasting them lightly before adding.
Make sure to cool the crust before filling to avoid a soggy bottom.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350˚F for 10-15 minutes or until warmed through. Avoid microwaving to keep the crust crisp.

How to Serve

A round savory pie is shown sliced into eight pieces, with a light brown, flaky crust forming the base and edges. Inside, the filling consists of a creamy white layer mixed with melted cheese that has golden brown spots, along with pieces of green spinach and tender pale green artichoke hearts spread evenly throughout. The texture looks soft and slightly bubbly on top, with the green vegetables adding irregular color contrasts. The pie rests on a woven mat, but the surface beneath is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to fully thaw and squeeze out excess moisture before layering to prevent a watery quiche.

Do I have to prebake the crust?

Prebaking the crust helps prevent it from becoming soggy from the custard filling. It’s recommended for the best texture, but you can skip it if in a hurry, though the crust may be softer.