Nothing quite beats a Spinach Artichoke Quiche Recipe when you’re craving a dish that feels both cozy and delightfully fresh. This recipe brings together creamy cheeses, tender spinach, and tangy artichokes all nestled in a golden whole wheat crust. It’s the perfect way to brighten up breakfast, lunch, or even dinner with its vibrant flavors and satisfying texture. Whether you’re feeding a crowd or treating yourself, this quiche balances richness and lightness so beautifully, it’s destined to become a favorite in your recipe rotation.
Ingredients You’ll Need
Gathering the ingredients for this Spinach Artichoke Quiche Recipe is a breeze, and each one plays a crucial role in making the dish taste wonderfully balanced. From the creamy cheeses that provide richness to the spinach and artichokes adding savory brightness, every component has a purpose.
- Whole Wheat Pie Crust: Adds a nutty, wholesome base that holds everything together with a tender crunch.
- Cream Cheese, softened: Brings a silky richness that melts into the filling creating smooth texture.
- Half-and-Half: Lightens the filling slightly while keeping it luxuriously creamy.
- Garlic clove, minced: Adds a subtle kick and depth of flavor without overpowering.
- Large Eggs: The binding agent that holds the filling in perfect set form when baked.
- Frozen Spinach, chopped and squeezed dry: Offers earthy balance and a pop of green color while keeping moisture in check.
- Artichoke Hearts, drained: Their tender, slightly tangy quality enhances the savory profile of the quiche.
- Green Onions, sliced: Introduce a mild sharpness and fresh bite throughout the filling.
- Mozzarella or Cheddar Cheese, shredded: Melts beautifully to contribute gooey, cheesy goodness.
- Parmesan Cheese, grated: Adds a nutty, salty finish that rounds out the flavors.
- Lemon Juice: Brightens the filling with a subtle zing that lifts every bite.
- Red Pepper Flakes: A pinch gives just enough heat to keep things interesting.
- Salt: Enhances all the flavors perfectly.
- Black Pepper: Adds mild bite and warmth to the mix.
How to Make Spinach Artichoke Quiche Recipe
Step 1: Prepare the Pie Crust
Start by unrolling your whole wheat pie crust and gently pressing it into a 9-inch pie dish. To avoid a soggy bottom, prick the crust a few times with a fork and bake it blind for about 10 minutes at 375°F. This sets a sturdy foundation for all those enticing fillings.
Step 2: Mix the Creamy Filling
In a large bowl, whisk together the softened cream cheese, half-and-half, minced garlic, eggs, lemon juice, salt, pepper, and red pepper flakes until smooth and well combined. This mixture will be the luscious, custard-like base of your quiche.
Step 3: Fold in the Veggies and Cheese
Carefully fold in the squeezed-dry spinach, drained artichoke hearts, sliced green onions, shredded mozzarella or cheddar, and grated parmesan cheese. Make sure everything is evenly distributed so every bite is bursting with flavor.
Step 4: Assemble and Bake
Pour the filling into your pre-baked pie crust, spreading it out evenly. Pop it into the oven at 375°F and bake for about 40-45 minutes, or until the top is golden, and the center is set but still slightly jiggly. Let it cool a bit before slicing.
How to Serve Spinach Artichoke Quiche Recipe
Garnishes
A sprinkle of fresh chopped parsley or more green onions on top adds a fresh splash of color and flavor that complements the quiche’s creamy richness. A few extra parmesan shavings or a light dusting of paprika can also make it pop when serving.
Side Dishes
This quiche pairs beautifully with crisp, refreshing sides like a simple mixed green salad dressed in lemon vinaigrette or a bowl of lightly roasted cherry tomatoes. Soft, crusty bread or a bowl of fresh fruit salad can round out your meal perfectly without stealing the spotlight.
Creative Ways to Present
Cut the quiche into neat wedges and serve on warm plates with colorful garnishes to make it feel extra special. For a brunch gathering, place mini spinach artichoke quiches in muffin tins for individual servings. You can also add an elegant drizzle of balsamic glaze on the plate for visual and taste contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover Spinach Artichoke Quiche Recipe tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a fantastic option for quick, delicious meals later on.
Freezing
This quiche freezes wonderfully. Wrap it tightly in foil and place it in a freezer-safe bag or container. It will keep well for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge for best texture and flavor preservation.
Reheating
Reheat slices gently in a 350°F oven for about 10-15 minutes or until warmed through. This method helps maintain a crisp crust and creamy interior. Microwaving works too, but can sometimes soften the crust, so use it when you’re in a hurry.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it lightly to reduce moisture before adding to the filling. This helps prevent a watery quiche and keeps the texture just right.
Is it necessary to pre-bake the pie crust?
Pre-baking the crust ensures it doesn’t get soggy once the filling is added. It creates a firmer, golden base, especially important for custard-style quiches like this one.
Can I substitute the cheeses?
Yes! Feel free to mix cheeses you prefer or have on hand. Goat cheese or feta can add tang, while Swiss or Gruyere brings a wonderful meltiness and depth.
How spicy is the red pepper flakes in this recipe?
Just a pinch is included, so the heat is very mild and more of a background warmth. You can adjust the amount to suit your taste, or leave it out if you prefer no spice.
Is this quiche good for meal prepping?
Definitely. The Spinach Artichoke Quiche Recipe keeps well in the fridge for a few days and reheats beautifully, making it a perfect dish to prep ahead for lunches or quick dinners.
Final Thoughts
I can’t recommend making the Spinach Artichoke Quiche Recipe enough—it’s truly a joy to prepare and an even greater joy to eat. Its creamy, cheesy filling bursting with fresh greens and artichoke tang is a comforting yet refined dish that fits any occasion. So go ahead, bake one up, share it around, and watch as it quickly becomes your new go-to favorite!
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Spinach Artichoke Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Artichoke Quiche is a delicious and hearty dish perfect for breakfast, brunch, or a light dinner. It features a whole wheat pie crust filled with a creamy mixture of cream cheese, half-and-half, spinach, artichoke hearts, and a blend of mozzarella, cheddar, and parmesan cheeses, all flavored with garlic, lemon juice, and a hint of red pepper flakes for a subtle kick.
Ingredients
Crust
- 1–9″ single 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 out
- 1 (14-ounce) can artichoke hearts, drained
- 2 green onions, sliced
- ½ cup (80 grams) mozzarella or cheddar cheese, shredded
- ⅓ cup (50 grams) parmesan cheese, grated
- 2 tablespoons lemon juice
- Pinch of red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the quiche later.
- Prepare the pie crust: Place the whole wheat pie crust into a 9-inch pie dish, pressing it evenly against the bottom and sides. Set aside.
- Mix cream cheese and half-and-half: In a mixing bowl, combine the softened cream cheese and half-and-half until smooth and creamy, ensuring there are no lumps.
- Add flavorings and eggs: Stir in the minced garlic, lemon juice, red pepper flakes, salt, and pepper into the cream cheese mixture. Then, beat in the two large eggs until fully incorporated.
- Combine vegetables and cheeses: Fold the thawed and drained spinach, drained artichoke hearts, sliced green onions, shredded mozzarella or cheddar cheese, and grated parmesan cheese into the creamy mixture. Ensure everything is well mixed for an even flavor distribution.
- Fill the pie crust: Pour the prepared filling into the pie crust, spreading it evenly.
- Bake the quiche: Place the pie dish on the center rack in the preheated oven and bake for 45-50 minutes. The quiche is done when the filling is set and a knife inserted in the center comes out clean.
- Cool and serve: Allow the quiche to cool for about 10 minutes before slicing. This resting time helps the filling set further for easier slicing and better texture.
Notes
- You can use fresh spinach instead of frozen; simply sauté it lightly and drain excess moisture before adding to the mixture.
- For a dairy-free version, substitute cream cheese and half-and-half with plant-based alternatives.
- Adjust the amount of red pepper flakes to suit your preferred level of heat.
- Store leftovers in the refrigerator and consume within 3 days for optimal freshness.
