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
Scale
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.
