Spinach Artichoke Quiche – Creamy, Savory, and Perfect for Any Meal

There’s something wonderfully comforting about a quiche fresh from the oven. The golden crust, the gentle wobble of the custard, and that unmistakable aroma of eggs, cream, and cheese all signal that something cozy and satisfying is about to be served. This spinach artichoke quiche takes everything we love about the classic appetizer pairing and transforms it into a beautiful, sliceable dish that works for breakfast, brunch, lunch, or even a light dinner.

Spinach and artichokes are a natural match. Spinach brings freshness and color, while artichokes add a tender, slightly tangy bite that keeps each mouthful interesting. Wrapped in a rich egg custard and baked in a flaky crust, they become something truly special—familiar yet elevated. If you’ve ever loved spinach artichoke dip, this quiche will feel like its elegant cousin.

One of the reasons this spinach artichoke quiche is such a favorite is its versatility. It’s just as at home on a brunch table with mimosas as it is served warm with a simple salad on a quiet weeknight. You can bake it ahead, reheat it beautifully, and enjoy it throughout the week. Few dishes are this forgiving while still feeling a little fancy.

The texture is what really makes this quiche shine. The filling is creamy and soft without being dense, thanks to the balance of eggs and cream. Cheese melts throughout, binding the spinach and artichokes into the custard, while garlic and onion add a savory backbone that keeps the flavors grounded. Every slice holds together perfectly, yet melts in your mouth.

This is also a recipe that invites you to slow down. Making quiche feels unhurried and comforting—rolling out the crust, whisking eggs, layering fillings. It’s the kind of cooking that feels nurturing, and the result is a dish that delivers that same feeling back to you with every bite.

Whether you’re hosting guests or simply craving something warm and satisfying, spinach artichoke quiche is a timeless choice. Cozy, creamy, and endlessly adaptable, it’s a recipe you’ll find yourself returning to again and again.

Ingredients:

• Pie crust (store-bought or homemade)
• Eggs
• Heavy cream or half-and-half
• Olive oil or butter
• Yellow onion, finely chopped
• Garlic cloves, minced
• Fresh spinach, chopped
• Artichoke hearts, drained and chopped
• Shredded mozzarella cheese
• Shredded parmesan or gruyère cheese
• Salt
• Black pepper
• Nutmeg (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and crimp edges.
2. Blind bake the crust for 10 minutes, then remove from oven and set aside.
3. Heat olive oil or butter in a skillet over medium heat. Add onion and cook until softened, about 4–5 minutes.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Add spinach and cook until wilted. Remove from heat and let cool slightly.
6. In a large bowl, whisk together eggs, cream, salt, pepper, and a pinch of nutmeg if using.
7. Spread the spinach mixture evenly over the crust. Scatter chopped artichokes on top, followed by the cheeses.
8. Pour the egg mixture over the filling, gently pressing ingredients down so everything is submerged.
9. Bake for 40–45 minutes, or until the center is just set and the top is lightly golden.
10. Let quiche rest for 10 minutes before slicing and serving.

Tips & Tricks

• Blind baking prevents a soggy crust.
• Let the quiche cool slightly before slicing for clean cuts.
• Squeeze excess moisture from spinach to avoid a watery filling.

Variations

• Add feta cheese for a tangy twist.
• Include sun-dried tomatoes for extra depth.
• Make it crustless for a low-carb option.

Serving Suggestions

• Serve with a crisp green salad and vinaigrette.
• Pair with roasted potatoes for a heartier meal.
• Enjoy warm or at room temperature for brunch.

Storage Information

• Store covered in the refrigerator for up to 4 days.
• Reheat slices gently in the oven or microwave.

FAQ

• Can I use frozen spinach? Yes—thaw and squeeze out all excess liquid first.
• Can this be made ahead? Absolutely. It reheats beautifully.
• What cheese works best? Gruyère, mozzarella, and parmesan are all excellent choices.

History / Fun Facts

• Quiche originated in France, with quiche Lorraine being the most famous version.
• Spinach and artichokes became a popular pairing in American cuisine in the late 20th century