Description
This Spinach Artichoke Quiche combines a flaky pie crust with a savory mixture of fresh spinach, artichoke hearts, and cheesy custard. Perfect for breakfast or brunch, this French-inspired quiche is rich, creamy, and packed with flavor, making it a delightful vegetarian meal option.
Ingredients
Scale
Pie Crust
- 1 9 inch pie crust unbaked
Vegetable Mixture
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 cup chopped fresh spinach
- 1 cup canned artichoke hearts drained and chopped
Custard and Cheese Filling
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat and Prepare Crust: Preheat oven to 375°F. Place the unbaked pie crust into a 9 inch pie dish and crimp the edges as desired to ensure a neat crust edge.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Sauté diced onion for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute, stirring frequently to prevent burning.
- Add Spinach and Artichokes: Stir in chopped fresh spinach and cook until wilted, about 2 minutes. Add chopped artichoke hearts and cook for another 2 minutes. Remove the skillet from heat and let the mixture cool slightly to avoid curdling eggs in next step.
- Prepare Custard Mixture: In a large mixing bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until the mixture is smooth and uniform.
- Add Cheese and Vegetables: Stir shredded mozzarella and grated Parmesan cheeses into the custard mixture. Then fold in the cooled spinach and artichoke mixture evenly.
- Assemble Quiche: Pour the filling into the prepared pie crust, spreading it evenly with a spatula to fill all spaces.
- Bake: Place the quiche in the preheated oven and bake for 40 to 45 minutes or until the center is set and the top turns lightly golden brown.
- Cool and Serve: Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. This resting time helps the filling to set perfectly for clean slices.
Notes
- For a crispier crust, blind bake the crust for 10 minutes before adding the filling.
- Frozen spinach can be used if fully thawed and squeezed dry to remove excess moisture.
- Store leftovers covered in the refrigerator for up to 4 days and reheat gently before serving to preserve texture and flavor.
