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A homemade slice of spinach artichoke quiche with a golden crust, creamy filling, and vibrant spinach, served on a white and gold-rimmed plate with a fork.

Spinach Artichoke Quiche

A creamy and savory Spinach Artichoke Quiche with a tender egg filling, rich cheese blend, and perfectly cooked spinach and artichokes. This easy-to-make dish is perfect for brunch, dinner, or meal prep.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 7 slices
Calories: 320kcal
Course: Brunch, Main Course
Cuisine: American, French-Inspired
Keyword: Best spinach and artichoke quiche, Easy spinach artichoke quiche, Spinach & artichoke quiche Costco, Spinach Artichoke Quiche, Spinach artichoke quiche Panera recipe, Spinach Artichoke Quiche Starbucks
Cost: $13

🍳 Equipment

  • 9-inch pie dish (For the crust and baking the quiche)
  • Mixing bowl (For whisking eggs and cream)
  • Whisk (To blend eggs and cream evenly)
  • Skillet (For sautéing onions, garlic, and spinach)
  • Spatula (To stir and mix ingredients)
  • Knife (For chopping onions and artichokes)
  • Cutting board (For preparing ingredients)
  • Pie shield or foil (To protect the crust from burning)
  • Measuring cups/spoons (For precise ingredient measurements)

🛒 Ingredients

  • piece Pre-made pie crust - Or use homemade crust
  • 4 large Eggs - Whisked
  • 1 cup Heavy cream - Substitute half-and-half for a lighter version
  • 2 cups Fresh spinach - Roughly chopped (or 1 cup frozen, drained)
  • 1 cup Marinated artichoke hearts - Drained and chopped
  • 1 small Onion - Finely diced
  • 2 cloves Garlic - Minced
  • 1 tablespoon Olive oil - For sautéing
  • 1 cup Parmesan cheese - Can substitute gruyère, Swiss, or cheddar
  • ½ cup Feta cheese - Optional, can substitute other cheeses
  • ¼ teaspoon Nutmeg - Adds warmth to the dish
  • ½ teaspoon Salt - Adjust to taste
  • ½ teaspoon Black pepper - Adjust to taste

📋 Instructions

  • Preheat the oven to 375°F (190°C). Unroll the pie crust and press it into a 9-inch pie dish. Crimp edges decoratively and prick the bottom with a fork. Chill in the refrigerator while preparing the filling.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
  • Toss in fresh spinach by the handful, stirring until wilted. Drain excess liquid. Stir in chopped artichokes and cook for another minute. Remove from heat and let cool for 5 minutes.
  • In a large bowl, whisk the eggs until smooth. Add heavy cream and continue whisking until combined.
  • Fold in 1 cup of cheese, nutmeg, salt, and pepper. Stir in the cooled vegetable mixture until evenly combined.
  • Pour the filling into the prepared crust (or directly into a greased pie dish for a no-crust version). Sprinkle the remaining ½ cup cheese on top.
  • Cover the edge of the crust with foil or a pie shield to prevent burning. Bake for 35-40 minutes, then remove the foil. Continue baking for 5-10 more minutes until the center is set but slightly jiggly.
  • Let the quiche cool for at least 15 minutes before slicing. Serve warm and enjoy!

📝 Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

🥗 Nutrition

Serving: 125g | Calories: 320kcal | Carbohydrates: 16g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 155mg | Sodium: 450mg | Potassium: 250mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1800IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 2.1mg