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Spinach Artichoke Quiche Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Spinach Artichoke Quiche is a savory and satisfying dish that combines the creamy richness of cheeses with the earthy freshness of spinach and the tangy bite of artichokes. Nestled inside a flaky whole wheat pie crust, this dish is perfect for breakfast, brunch, or even a light dinner. It’s packed with flavor and nutrients, making it a versatile and crowd-pleasing recipe for any occasion.

 

Ingredients

Units Scale

For Pastry:

  • 1–9″ single Whole Wheat Pie Crust

For Filling:

  • 6 ounces (170 grams) cream cheese, softened
  • 1/2 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
  • 1/2 cup (80 grams) mozzarella or cheddar cheese, shredded
  • 1/3 cup (50 grams) parmesan cheese, grated
  • 2 tablespoons lemon juice
  • Pinch of red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Prepare the Pastry:
    Preheat the oven to 425ºF. Roll out the pie dough into an 11″ circle and line a 9” pie plate. Crimp the edges as desired, then use a fork to prick the bottom of the dough all over. Place the pie crust in the freezer for 10 minutes to chill. Once chilled, line the dough with a piece of parchment paper and add pie weights (or dry rice, beans, or lentils), ensuring the weights are pushed to the edges. Bake for 20 minutes, remove the parchment and weights, and bake for an additional 7 minutes. Set aside to cool. Reduce the oven temperature to 350ºF.
  2. Prepare the Filling:
    In a food processor, add the softened cream cheese and process until smooth, scraping down the sides as necessary. Add the half-and-half, eggs, and minced garlic, and process until thoroughly combined.
  3. Combine Ingredients:
    Add the spinach, artichoke hearts, green onions, mozzarella (or cheddar), parmesan cheese, lemon juice, red pepper flakes, salt, and pepper. Pulse the mixture 3-5 times until fully combined but still slightly chunky.
  4. Assemble and Bake:
    Pour the filling into the partially baked crust, smoothing the top evenly. Place the pie on a baking sheet to catch any drips, and bake at 350ºF for 40-45 minutes, or until the filling is puffy and set.
  5. Cool and Serve:
    Allow the quiche to cool for at least 10 minutes before serving. It can be enjoyed warm or at room temperature.

Notes

  • You can substitute the whole wheat pie crust with your preferred crust, such as a basic butter pie crust or a cream cheese pie crust.
  • To make this recipe gluten-free, use a gluten-free pie crust.
  • Feel free to add a dash of nutmeg to the filling for a subtle flavor boost.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 90mg

Find it online: https://emilyquickdinners.com/spinach-artichoke-quiche-recipe/