Spinach Artichoke Quiche Recipe

This Spinach Artichoke Quiche transforms everyone’s favorite dip into a showstopping meal that’s perfect for breakfast, brunch, or dinner. With a flaky whole wheat crust filled with creamy spinach-artichoke goodness, it strikes the perfect balance between hearty and sophisticated. The combination of tangy cream cheese, savory vegetables, and melty cheese creates a dish that’s impressive enough for guests but simple enough for weeknight cooking.

Why You’ll Love This Recipe

• Versatile: Perfect for breakfast, brunch, lunch, or dinner – this quiche works for any meal of the day!
• Make-Ahead Friendly: Prepare components ahead of time or bake the entire quiche in advance for easy meal planning.
• Balanced Flavors: The rich, creamy filling balances beautifully with the tangy artichokes, earthy spinach, and bright lemon notes.
• Crowd-Pleasing: Even vegetable skeptics tend to love this quiche – it’s that good!

this Recipe

Ingredients You’ll Need

• Whole Wheat Pie Crust: Provides a nutty, wholesome base that complements the filling. Store-bought works perfectly if you’re short on time!
• Cream Cheese: Creates that luxuriously creamy texture that makes this quiche special. Make sure it’s properly softened for smooth blending.
• Half-and-Half: Adds richness without making the filling too heavy. You can substitute whole milk in a pinch.
• Eggs: Provide structure and binding for the filling. Room temperature eggs blend more easily.
• Frozen Spinach: Delivers earthy flavor and nutrition. The key is squeezing out ALL excess moisture to prevent a soggy quiche.
• Artichoke Hearts: Contribute a subtle tang and meaty texture. Drain them thoroughly and give them a rough chop.
• Green Onions: Add a mild aromatic quality that enhances the savory profile without overpowering.
• Cheese Blend: The combination of mozzarella (or cheddar) with parmesan creates the perfect balance of melty goodness and sharp flavor.
• Lemon Juice: Brightens all the flavors and cuts through the richness. Don’t skip this seemingly small ingredient!
• Red Pepper Flakes: Provide just enough heat to wake up your taste buds without dominating.
• Seasonings: Simple salt and pepper let the star ingredients shine while ensuring every bite is properly seasoned.

Variations

Protein Additions

Transform this vegetarian quiche by adding protein like crispy bacon bits, diced ham, or flaked smoked salmon.

Cheese Swaps

Experiment with different cheese combinations – try gruyère for nuttiness, feta for tang, or goat cheese for creaminess.

Crust Options

Switch up the base with a traditional butter crust, gluten-free option, or go crustless for a lower-carb meal.

Veggie Mix-Ins

Add roasted red peppers, sautéed mushrooms, or caramelized onions to build on the vegetable base.

How to Make Spinach Artichoke Quiche

Step 1: Prepare the Crust

Preheat your oven to 425°F. Roll out the whole wheat pie dough to an 11-inch circle and fit it into your 9-inch pie plate. Crimp the edges to your liking, then prick the bottom all over with a fork. Chill in the freezer for 10 minutes to prevent shrinkage during baking.

Step 2: Blind Bake the Crust

Line your chilled crust with parchment paper and fill with pie weights (or dried beans). Bake for 20 minutes, then carefully remove the weights and parchment and return to the oven for another 7 minutes until the bottom is just starting to color. This pre-baking step ensures a crisp crust.

Step 3: Prepare the Filling

Reduce oven temperature to 350°F. In a food processor, blend the softened cream cheese until smooth. Add half-and-half, eggs, and garlic, processing until well combined. Pulse in the drained spinach, chopped artichokes, green onions, both cheeses, lemon juice, red pepper flakes, salt, and pepper until everything is evenly distributed but not pureed.

Step 4: Assemble and Bake

Pour your filling into the par-baked crust, smoothing the top with a spatula. Place the quiche on a baking sheet (to catch any potential overflow) and bake for 40-45 minutes. You’ll know it’s done when the center is just set and slightly puffy, with gorgeous golden spots on top.

Step 5: Rest Before Serving

Allow the quiche to rest for at least 10 minutes before slicing. This waiting period is crucial for the filling to set properly, making for cleaner slices and enhanced flavor.

Pro Tips for Making the Recipe

• Cold Crust, Hot Oven: Keeping your pie crust cold right until baking helps achieve maximum flakiness.
• Thorough Draining: Really squeeze that spinach! Extra moisture is the enemy of a perfectly textured quiche.
• Food Processor Method: Using a food processor creates the silkiest filling texture, but you can also mix by hand if needed.
• Cheese Grating: Freshly grated cheese melts much better than pre-shredded, which often contains anti-caking agents.
• Watch for Browning: If the crust edge starts browning too quickly, cover just the rim with foil strips or a pie shield.

How to Serve

Breakfast or Brunch Pairings

Serve with a light mixed greens salad dressed with simple vinaigrette, fresh fruit, and coffee or mimosas for a perfect brunch spread.

Dinner Pairings

For dinner, pair with a heartier side salad, roasted vegetables, or crusty bread with good butter.

Garnishes

A sprinkle of fresh herbs (chives, parsley, or dill), a dollop of sour cream, or a few dashes of hot sauce can elevate each serving.

Make Ahead and Storage

Make Ahead Options

Prepare the crust and filling separately up to a day in advance, then assemble and bake when needed. Alternatively, bake the entire quiche up to 2 days ahead and refrigerate.

Storing Leftovers

Keep leftover quiche covered in the refrigerator for up to 4 days. The flavor often improves after a day as ingredients meld together.

Freezing

This quiche freezes beautifully! Cool completely, then wrap individual slices or the whole quiche tightly in plastic wrap and foil. Freeze for up to 3 months.

Reheating

For best texture, thaw overnight in the refrigerator if frozen. Reheat individual slices in a 325°F oven for 10-15 minutes or microwave at 50% power just until warmed through. Reheating the entire quiche? Cover with foil and warm in a 325°F oven for 20-25 minutes.

FAQs

Can I use fresh spinach instead of frozen?
Absolutely! You’ll need about 1 pound of fresh spinach, which cooks down dramatically. Sauté it first until completely wilted, then cool, squeeze out excess moisture, and chop before adding to the filling.

Why did my quiche get watery?
The culprit is usually excess moisture in the spinach or artichokes. Make sure to thoroughly drain both ingredients. Another tip: letting the quiche rest for 10-15 minutes after baking helps the filling set properly.

Can I make this quiche crustless?
Definitely! Simply grease your pie dish well, pour in the filling, and bake. You may need to reduce the baking time slightly, so start checking around 30-35 minutes.

Is there a dairy-free alternative I can use?
You can substitute dairy-free cream cheese, plant-based milk, and vegan cheese alternatives. The texture will be slightly different but still delicious. Just make sure your chosen products melt well for the best results.

Final Thoughts

This Spinach Artichoke Quiche brings together everything there is to love about the classic dip in a satisfying, meal-worthy form. The creamy filling, vibrant vegetables, and flaky crust create a dish that feels special yet requires minimal effort. Whether you’re hosting brunch, planning a light dinner, or meal prepping for busy days, this versatile recipe deserves a regular spot in your cooking rotation. Give it a try – I’m confident it will become one of your go-to recipes!

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