Description

This Spinach Artichoke Quiche is a delicious and savory deep-dish pie featuring a flaky pre-baked crust filled with fresh spinach, tender artichoke hearts, and a blend of mozzarella and parmesan cheeses, all enveloped in a creamy, flavorful egg custard. Perfect for brunch, lunch, or a light dinner, this quiche offers a perfect balance of creamy texture and vegetable freshness.

Ingredients

Scale

Crust

1 deep dish pie shell (16 oz)

Filling

14 oz canned artichoke hearts, drained and chopped
2 cups fresh spinach, roughly chopped
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded

Custard

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

Pre-bake the pie crust: Heat the oven to 400˚F. Line the pie crust with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes or until the crust turns golden brown. Remove from the oven and let cool to room temperature. Reduce the oven temperature to 350˚F. Avoid poking holes in the crust to prevent egg leakage during baking.
Make the custard: In a medium bowl, combine the eggs, heavy cream, milk, Dijon mustard, crushed garlic, salt, and ground black pepper. Beat the mixture with a hand mixer until fully combined and smooth.
Assemble the quiche: Place half of the chopped spinach in the bottom of the pre-baked pie crust. Layer half of the chopped artichoke hearts and half of the shredded cheeses over the spinach. Repeat these layers with the remaining spinach, artichokes, and cheese to build the filling.
Pour the custard and bake: Carefully pour the egg custard mixture evenly over the layered filling in the crust. Place the quiche on a baking sheet to catch any spills and bake at 350˚F for 50-55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
Rest and serve: Let the quiche sit at room temperature for about 20 minutes to firm up before slicing. Serve warm to room temperature and enjoy this flavorful and comforting dish.

Notes

Do not poke holes in the pie crust before baking; using dried beans prevents bubbling and protects the crust.
Allowing the quiche to rest after baking helps it set and improves slicing.
Fresh spinach can be lightly sautéed and drained before using if you prefer a less watery filling.
Use a baking sheet under the pie to catch any drips during baking.
Feel free to swap mozzarella with Gruyère or Swiss cheese for a different flavor profile.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Brunch
Method: Baking
Cuisine: American

Keywords: Spinach Artichoke Quiche, vegetable quiche, vegetarian quiche, brunch recipe, savory pie