If you love the creamy, savory flavors of classic spinach and artichoke dip but want something a little more substantial and perfect for any meal of the day, this Spinach Artichoke Quiche Recipe is exactly what you need. It blends tender spinach, tangy artichoke hearts, and a trio of cheeses in a flaky whole wheat pie crust, delivering a comforting and elegant dish that feels like a warm hug on a plate. Whether you’re serving brunch for friends or a cozy family dinner, this quiche is a delightful way to showcase simple ingredients with maximum flavor impact.
Ingredients You’ll Need
Gathering these straightforward, wholesome ingredients sets the stage for a quiche that’s rich in texture and bursting with fresh, balanced flavors. Each component plays its role in creating the perfect harmony between creamy, cheesy, and subtly zesty notes.
- 1-9″ single Whole Wheat Pie Crust: Adds a nutty, fiber-rich base that holds the filling beautifully and toasts up crisp and golden.
- 6 ounces cream cheese, softened: Provides a luxuriously creamy texture that enhances the filling without overpowering it.
- ½ cup half-and-half: Lightens the custard while keeping it rich and smooth.
- 1 garlic clove, minced: Infuses warmth and depth, awakening the other flavors.
- 2 large eggs: The binding magic that sets the quiche into a satisfying sliceable form.
- 6 ounces chopped frozen spinach, thawed and squeezed out: Delivers earthy green goodness without excess moisture.
- 1 (14-ounce) can artichoke hearts, drained: Offers tender, tangy bites that complement the spinach beautifully.
- 2 green onions, sliced: Adds a mild oniony brightness and a pop of fresh color.
- ½ cup mozzarella or cheddar cheese, shredded: Melts into gooey pockets of rich, melty bliss.
- â…“ cup parmesan cheese, grated: Sprinkles a sharp, savory punch that elevates all the flavors.
- 2 tablespoons lemon juice: Brightens the filling with a hint of citrusy lift.
- Pinch of red pepper flakes: Introduces just the right amount of gentle heat to keep things interesting.
- ½ teaspoon salt: Enhances every individual flavor in the quiche.
- ½ teaspoon pepper: Rounds out the seasoning with subtle warmth.
How to Make Spinach Artichoke Quiche Recipe
Step 1: Prepare the Pie Crust
Preheat the oven to 375°F (190°C). Gently press your whole wheat pie crust into a 9-inch quiche or pie dish. To avoid a soggy bottom, poke the crust all over with a fork and pre-bake it for about 8 minutes until it’s just starting to set but not brown. This step ensures a crisp foundation for your luscious filling.
Step 2: Mix the Cream Cheese Base
In a large mixing bowl, beat together the softened cream cheese and half-and-half until smooth and creamy. This silky mixture creates the perfect custard-like base for the quiche that melds beautifully with the hearty veggies and cheeses.
Step 3: Add Eggs and Seasonings
Beat in the eggs one at a time, making sure they are fully incorporated. Stir in the minced garlic, lemon juice, red pepper flakes, salt, and pepper. Each of these ingredients layers in complexity and flavor, ensuring every bite is well-seasoned and vibrant.
Step 4: Incorporate Spinach, Artichokes, and Onions
Fold in the thawed and drained spinach, chopped artichoke hearts, and sliced green onions. Mixing these gently prevents breaking the veggies too much while distributing them evenly throughout the custard.
Step 5: Add the Cheeses
Sprinkle the shredded mozzarella or cheddar cheese along with the grated parmesan into the mixture. These cheeses melt into creamy, flavorful pockets that taste irresistible once baked.
Step 6: Bake the Quiche
Pour the filling into the prepared pie crust, smoothing the top with a spatula. Bake the quiche for 40 to 45 minutes until the filling is set and slightly golden on top. Insert a knife or toothpick in the center to check—it should come out clean.
Step 7: Cool and Serve
Allow the quiche to cool for at least 10 minutes before slicing. This resting time helps the filling finish setting and makes it easier to cut clean, perfect slices.
How to Serve Spinach Artichoke Quiche Recipe
Garnishes
Brighten your slices with a sprinkle of fresh herbs like chopped parsley or dill. A few extra red pepper flakes or a drizzle of olive oil can add a beautiful finishing touch that enlivens the flavors further.
Side Dishes
This quiche pairs wonderfully with a crisp green salad tossed with a lemon vinaigrette or a light tomato soup. For a more hearty meal, roasted potatoes or grilled asparagus make great companions.
Creative Ways to Present
Try serving individual mini quiches in muffin tins for a charming brunch option or cut the Spinach Artichoke Quiche Recipe into small bite-sized squares for appetizer platters. Both ways make this dish versatile and perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen as it sits, making for delicious next-day meals or snacks.
Freezing
This Spinach Artichoke Quiche Recipe freezes well! Wrap slices tightly in plastic wrap and then foil before freezing. They can be frozen for up to 2 months without losing quality.
Reheating
To reheat, bake slices in a 350°F (175°C) oven for 10-15 minutes until warmed through and slightly crisped. You can also microwave in short bursts if pressed for time, but the oven will keep that delightful texture intact.
FAQs
Can I use fresh spinach instead of frozen?
Yes! If using fresh spinach, sauté it until wilted and then squeeze out as much moisture as possible before adding it to the quiche. This prevents excess water from making the quiche soggy.
Is it necessary to pre-bake the pie crust?
Pre-baking the crust helps avoid a soggy bottom, especially with moist fillings like spinach and artichokes. It only takes a few minutes but makes a big difference in texture.
Can I substitute the cream cheese?
You can try using ricotta or mascarpone as alternatives, though they will change the texture slightly. Cream cheese provides richness and a slight tang that complements this recipe beautifully.
How can I make this quiche vegetarian or vegan?
This recipe is vegetarian-friendly as is, but for a vegan version, you’d need to replace the dairy and eggs with plant-based substitutes like tofu or chickpea flour custard and vegan cheese options.
What’s the best way to serve this quiche for brunch?
Serve warm or at room temperature along with fresh fruit, a bright salad, and a selection of breads. This Spinach Artichoke Quiche Recipe pairs perfectly with a light, refreshing beverage like sparkling lemonade or iced tea.
Final Thoughts
This Spinach Artichoke Quiche Recipe has quickly become one of my favorites for bringing together simple ingredients into something truly special and satisfying. Its creamy, cheesy filling and wholesome whole wheat crust make it a fantastic dish for all kinds of occasions. I hope you’ll give this recipe a try and enjoy the warm, comforting flavors it offers as much as I do.
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Spinach Artichoke Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Artichoke Quiche is a savory, nutritious dish perfect for breakfast, brunch, or a light dinner. Combining creamy cheeses, tender spinach, and tangy artichokes in a whole wheat pie crust, it offers a flavorful and satisfying meal that’s easy to prepare and bake to golden perfection.
Ingredients
Crust
- 1 9-inch whole wheat pie crust
Filling
- 6 ounces (170 grams) cream cheese, softened
- ½ cup (120 grams) half-and-half
- 1 garlic clove, minced
- 2 large eggs
- 6 ounces (170 grams) chopped frozen spinach, thawed and squeezed of excess water
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 green onions, sliced
- ½ cup (80 grams) shredded mozzarella or cheddar cheese
- â…“ cup (50 grams) grated parmesan cheese
- 2 tablespoons lemon juice
- Pinch of red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking the quiche crust and filling evenly.
- Prepare Pie Crust: Place the whole wheat pie crust into a 9-inch pie dish. Gently press it down and up the sides. Prick the bottom with a fork to prevent bubbling during baking.
- Mix Cream Cheese Base: In a mixing bowl, beat together the softened cream cheese and half-and-half until smooth. Add the minced garlic, eggs, lemon juice, salt, pepper, and red pepper flakes, then mix well to combine all the flavors.
- Incorporate Vegetables and Cheese: Fold in the drained and chopped artichoke hearts, squeezed spinach, sliced green onions, shredded mozzarella or cheddar, and grated parmesan cheese. Mix until evenly distributed in the creamy base.
- Fill Pie Crust: Pour the filling mixture into the prepared pie crust, spreading it evenly for a uniform bake.
- Bake: Place the quiche on the center rack of the oven. Bake for 35 to 45 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
- Cool and Serve: Remove the quiche from the oven and allow it to cool for about 10 minutes before slicing. This helps the filling set and makes serving easier.
Notes
- You can substitute fresh spinach for frozen if preferred; just be sure to sauté and drain excess moisture before adding.
- If you want a crispier crust, pre-bake (blind bake) the crust for 8-10 minutes before adding the filling.
- Feel free to add other herbs like dill or parsley for additional flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
