This easy spinach artichoke quiche recipe makes one creamy, savory 9-inch quiche with a flaky crust, tender spinach, chopped artichoke hearts, mozzarella, Parmesan, and a rich egg custard. It takes about 20 minutes to prep, 10–15 minutes to blind-bake the crust, and 35–45 minutes to finish baking, yielding approximately 6–8 servings.
Every slice is packed with the comforting flavors of spinach-artichoke dip, but in a golden, sliceable quiche. The center stays tender and custardy while the cheeses form a deliciously browned top, making this an excellent breakfast, brunch, lunch, or light dinner.
Jump to RecipeWhy You’ll Love This Recipe
This quiche brings together the beloved flavors of spinach-artichoke dip in a practical, make-ahead dish. The filling is creamy without being heavy, and the crisp crust gives every forkful a satisfying contrast.
It is also flexible enough for a relaxed weekend brunch or a simple weeknight meal. Serve it warm with fruit, a green salad, or roasted vegetables, and you have a complete plate with very little fuss.
The recipe makes one 9-inch quiche and serves about 6–8 people. For another hearty brunch option, you can also try this cheesy ham and potato quiche when you want a more substantial filling.
Ingredients You’ll Need
The ingredient list is straightforward, but each component has an important job. Eggs and half-and-half create the tender custard, while mozzarella and Parmesan add creaminess, saltiness, and a golden finish.
- Pie crust: Use one unbaked refrigerated or homemade 9-inch crust.
- Vegetables: You will need 1/2 medium yellow onion, 2 garlic cloves, 5 ounces fresh baby spinach, and one 14-ounce can of drained, chopped artichoke hearts.
- Custard: Five large eggs, 1 cup half-and-half, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and optional 1/4 teaspoon crushed red pepper flakes provide the base.
- Cheese: Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Two ounces of softened cream cheese are optional for an especially rich spinach-artichoke profile.
- Cooking fat: One tablespoon of olive oil or unsalted butter is enough to soften the onion and bloom the garlic.
Choose artichoke hearts packed in water for the most neutral flavor. Marinated hearts also work, but drain and pat them dry carefully, then reduce the added salt because the marinade and cheese may already contribute plenty.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F and prepare the crust. Fit the unbaked crust into a 9-inch pie plate, gently pressing it into the corners without stretching it. Prick the bottom with a fork so steam can escape during baking.
Step 2: Line the crust with parchment and fill it with pie weights or dried beans. Blind-bake for 10 minutes, then remove the weights and parchment. Return the crust to the oven for another 3–5 minutes, until it looks dry but has not browned.
Step 3: While the crust bakes, heat the olive oil or butter in a skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes, stirring occasionally, until it is soft and translucent. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Step 4: Add the fresh spinach to the skillet and cook only until wilted. If using frozen spinach, thaw 10 ounces and squeeze it very dry before adding it. Stir in the chopped artichokes and cook the mixture for 1–2 minutes, then remove it from the heat.
Step 5: Make the custard in a bowl by whisking together the eggs, half-and-half, kosher salt, black pepper, and optional red pepper flakes. For a richer texture, whisk or blend in the softened cream cheese until it is mostly smooth; a few tiny cream cheese streaks are fine.
Step 6: Spread the spinach-artichoke mixture evenly across the partially baked crust. Sprinkle the mozzarella and Parmesan over the vegetables so the cheeses are distributed throughout each future slice. Pour the custard over the filling slowly, allowing it to settle around the vegetables.
Step 7: Place the quiche on a baking sheet for easier handling and bake at 375°F for 35–45 minutes. The edges should be set, while the center should retain a slight, gentle wobble rather than looking liquid.
Step 8: Cool the baked quiche for 10–15 minutes before cutting. The custard continues setting as it rests, so this short pause helps produce neat slices instead of a runny center.
How to Prevent a Watery Quiche
Moisture control is the most important detail in this recipe. Spinach and artichokes naturally hold water, and that excess liquid can keep the custard from setting properly.
- For fresh spinach, cook it just until wilted, then let excess moisture evaporate in the skillet.
- For frozen spinach, thaw it completely and squeeze it very dry in a clean kitchen towel or several layers of paper towel.
- Drain canned artichokes thoroughly and pat them dry before chopping.
- Blind-bake the crust until its surface looks dry, which helps protect the bottom from becoming soggy.
- Do not slice immediately after removing the quiche from the oven. The 10–15 minute resting period is part of the cooking process.
Do not overbake in an attempt to remove every bit of wobble. A gentle movement in the center is expected; the filling will firm as it cools, while excessive baking can make the eggs rubbery.
Cheese, Spinach, and Artichoke Variations
Mozzarella gives this quiche a mild, stretchy cheesiness, while Parmesan brings a salty, nutty flavor. You can replace some or all of the mozzarella with Monterey Jack, Gruyère, Swiss, or cheddar depending on what is in your refrigerator.
Milk can replace the half-and-half if needed, although the finished quiche will be slightly less rich. The optional cream cheese adds a soft, luxurious texture and makes the filling taste even more like classic spinach-artichoke dip.
For a gentle spicy note, include the crushed red pepper flakes. If you prefer a milder quiche, leave them out without changing any other quantity.
When planning a larger brunch, pair this savory dish with something sweet afterward, such as our bright lime bar recipe. The tangy citrus flavor makes a refreshing contrast to the creamy quiche.
Serving Suggestions
Let the quiche rest, then cut it into six generous wedges or eight smaller portions. It tastes wonderful warm, but it can also be served at room temperature for a buffet-style brunch.
- Serve with mixed greens dressed in lemon vinaigrette.
- Add fresh berries, melon, or sliced oranges for a colorful breakfast plate.
- Offer roasted asparagus or tomatoes for a vegetable-forward lunch.
- Top each slice with a small spoonful of sour cream or a sprinkle of fresh herbs if desired.
For a casual gathering, place the quiche beside other shareable dishes. Our easy cheeseburger dip is a fun option for a larger snack table, while this simple bread stuffing offers another comforting savory side.
Storage and Reheating
Cool leftover quiche completely before covering it and refrigerating it. Store it in the refrigerator and enjoy the leftovers chilled, at room temperature, or gently reheated.
To reheat, place individual slices in a moderate oven until warmed through, taking care not to bake them too long. Gentle reheating helps preserve the creamy custard texture and crisp crust.
If you are preparing brunch ahead of time, bake the quiche according to the recipe, let it rest, and refrigerate it once cooled. Rewarm it gently before serving, or allow it to come closer to room temperature for easy entertaining.
For a dessert idea after brunch, consider serving warm stovetop caramel apples. Their buttery caramel and tender fruit finish the meal with a cozy seasonal touch.
Easy Spinach Artichoke Quiche Recipe
Ingredients
Method
- Heat the oven to 375°F. Fit the pie crust into a 9-inch pie plate, prick the bottom with a fork, cover it with parchment, and add pie weights or dried beans.
- Blind-bake the crust for 10 minutes. Remove the parchment and weights, then bake for another 3–5 minutes, until the surface looks dry but is not browned.
- Heat the oil or butter in a skillet over medium heat. Cook the onion for 3–4 minutes until softened, add the garlic, and cook for about 30 seconds.
- Add the fresh spinach and cook just until wilted. If using frozen spinach, thaw it and squeeze it very dry before adding it. Stir in the chopped artichokes and cook for 1–2 minutes, then remove the skillet from the heat.
- Whisk the eggs, half-and-half, salt, pepper, and optional red pepper flakes together. If using cream cheese, whisk or blend it into the custard until mostly smooth.
- Spread the spinach-artichoke mixture over the partially baked crust. Sprinkle the mozzarella and Parmesan over the vegetables, then pour the egg mixture over everything.
- Bake at 375°F for 35–45 minutes, until the edges are set and the center has a slight, gentle wobble. Cool the quiche for 10–15 minutes before slicing so the custard can finish setting.
Notes
Final Thoughts
This easy spinach artichoke quiche is the kind of dependable recipe that earns a regular place in your kitchen. A partially blind-baked crust, carefully dried vegetables, creamy egg custard, and plenty of cheese create a quiche that is flavorful, tender, and easy to slice.
Remember the key details: cook the onion and garlic gently, remove as much moisture as possible from the spinach and artichokes, and look for a slight wobble in the center when the quiche comes out of the oven. Resting it for 10–15 minutes lets the custard finish setting.
Make it for weekend brunch, a holiday breakfast, or a simple meatless dinner. Once you taste the combination of savory artichokes, delicate spinach, melted mozzarella, and Parmesan in every golden slice, this recipe is sure to become a favorite.