This spinach artichoke quiche is a tasty dish that combines fresh spinach, creamy cheese, and savory artichokes in a flaky crust. Perfect for breakfast or brunch!
Honestly, it’s so good that I sometimes have it for dinner too. And the best part? It’s a great way to sneak in those greens without anyone noticing! 😄
Key Ingredients & Substitutions
Pie Crust: You can go for a store-bought pie crust, which saves time, or a homemade one if you love baking. If gluten-free, almond or oat crusts work well too.
Spinach: Fresh spinach is great, but if you use frozen, make sure it’s properly drained! I often prefer the convenience of frozen during busy weeks, as it’s always on hand.
Artichoke Hearts: Canned artichokes are perfect here. If you prefer fresh, blanch them beforehand. For a twist, try using sun-dried tomatoes for an extra burst of flavor.
Cheese: Mozzarella gives that melty goodness, and Parmesan adds richness. You can substitute with Cheddar or Gouda, depending on your taste. Vegan cheese can also work if you’re looking for a dairy-free option.
Half-and-Half: If you want a lighter version, switch half-and-half with skim milk or a plant-based milk like almond or soy, but keep in mind it may alter the creaminess.
How Can I Make Sure My Quiche Filling is Perfectly Set?
Getting the quiche filling just right is key! Here’s how to do it:
- Don’t rush the sautéing. Cook the spinach until it’s just wilting. This helps avoid excess moisture in your quiche.
- Whisk the egg mixture thoroughly! This ensures an even texture throughout.
- Check for doneness by inserting a knife in the center. If it comes out clean, it’s ready!
Remember to let it cool a bit before slicing. This allows the filling to firm up nicely for clean slices. Enjoy your baking!
How to Make Spinach Artichoke Quiche
Ingredients You’ll Need:
For The Crust:
- 1 9-inch pie crust (store-bought or homemade)
For The Filling:
- 1 cup fresh spinach, chopped (or thawed & drained frozen spinach)
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1 cup half-and-half or whole milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon olive oil or butter
How Much Time Will You Need?
This delicious quiche will take about 15 minutes to prepare and roughly 40 minutes to bake, totaling around 55 minutes from start to finish. Plus, allow about 10-15 minutes for it to cool down before serving. Perfect for breakfast, brunch, or a light dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s hot and ready when you’re done preparing the quiche.
2. Prepare the Pie Crust:
Roll out the pie crust and gently press it into a 9-inch pie dish. If you like, crimp the edges for a decorative touch. Set it aside for now.
3. Sauté the Garlic and Spinach:
In a skillet over medium heat, add the olive oil or butter. Once it’s hot, stir in the minced garlic and sauté for about 1 minute until it’s fragrant. Next, add the chopped spinach and cook until it’s wilted if fresh, or warmed through if using frozen. Once done, remove it from heat and let it cool slightly.
4. Make the Egg Mixture:
In a medium bowl, whisk together the eggs, half-and-half or milk, salt, pepper, and nutmeg until everything is well blended and smooth.
5. Assemble the Quiche:
Spread the chopped artichoke hearts and the cooked spinach evenly over the bottom of your pie crust. Then, sprinkle the mozzarella and Parmesan cheese on top of the vegetables.
6. Pour in the Egg Mixture:
Carefully pour the egg mixture over everything in the pie crust, making sure it distributes evenly.
7. Bake the Quiche:
Place the quiche in the preheated oven. Bake for about 35-40 minutes, or until the filling is set and the crust is golden brown. A knife inserted in the center should come out clean, indicating that it’s done.
8. Cool and Serve:
Once it’s out of the oven, let your quiche cool for 10-15 minutes before slicing. This cooling time helps it set up nicely for perfect slices!
Enjoy your delicious Spinach Artichoke Quiche!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! Just make sure to thaw and drain the frozen spinach thoroughly before using it. This prevents excess moisture from making your quiche soggy.
How Should I Store Leftover Quiche?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat slices in the microwave or in an oven at 350°F (175°C) until heated through.
Can I Make This Quiche Gluten-Free?
Yes! Simply use a gluten-free pie crust to make it suitable for a gluten-free diet. Store-bought options are readily available, or you can make one at home.
What Can I Substitute for Half-and-Half?
If you’re looking for a lighter option, you can use whole milk or a non-dairy milk like almond or soy milk. Keep in mind that this may change the richness of the quiche slightly.
