Spinach Artichoke Quiche (Easy, Cheesy, and Crowd-Approved!)

There are certain dishes that instantly feel comforting, elegant, and universally loved all at once—and Spinach Artichoke Quiche is one of them. Inspired by the classic spinach artichoke dip everyone knows and loves, this quiche transforms those familiar flavors into a rich, creamy, oven-baked masterpiece that works just as beautifully for brunch as it does for lunch, dinner, or special occasions.

This recipe is designed to be easy enough for beginners, yet impressive enough to serve guests. It’s cheesy without being heavy, savory without being overpowering, and endlessly adaptable. Whether you’re hosting a brunch, meal-prepping for the week, or looking for a vegetarian dish that truly satisfies, this spinach artichoke quiche checks every box.

In this complete guide, you’ll learn not just how to make the perfect quiche, but why each step matters, how to customize it to your taste, and how to serve it like a pro.

Why Spinach Artichoke Quiche Is Always a Winner

Quiche has long been a staple in both French and American kitchens, prized for its versatility and rich texture. The spinach-artichoke combination elevates it even further:

• Spinach adds freshness, color, and nutrients
• Artichokes provide a subtle tang and tender bite
• Cheese brings everything together into a creamy, indulgent filling
• Eggs and cream create that signature custardy texture

The result is a dish that feels indulgent but balanced—perfect for feeding a crowd without stress.

Ingredients

Use fresh, high-quality ingredients for the best flavor and texture.

• 1 prepared pie crust (store-bought or homemade)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 4 large eggs
• 1 cup heavy cream (or half-and-half)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional but recommended)

Instructions

1. Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, crimp the edges, and set aside.
2. Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 4–5 minutes. Add garlic and cook for 30 seconds.
3. Cook the spinach: Add chopped spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
4. Assemble the filling: In a large bowl, whisk eggs, cream, salt, pepper, and nutmeg. Stir in spinach mixture, artichokes, mozzarella, and Parmesan.
5. Fill the crust: Pour the mixture evenly into the prepared pie crust.
6. Bake for 40–45 minutes, or until the center is just set and the top is lightly golden.
7. Rest before slicing: Let the quiche cool for 10–15 minutes to allow it to firm up. Slice and serve.

Tips for the Best Quiche Texture

• Drain spinach and artichokes well to avoid excess moisture
• Don’t overbake—the center should have a slight jiggle
• Use room-temperature eggs for a smoother custard
• Let it rest before cutting to prevent a watery slice

Easy Variations to Try

• Extra Cheesy: Add cream cheese or Gruyère
• Protein Boost: Mix in cooked bacon or grilled chicken
• Crustless Option: Skip the crust and grease the dish well
• Dairy-Free: Use plant-based cream and cheese alternatives

Serving Suggestions

Spinach artichoke quiche pairs beautifully with:

• Fresh green salad with lemon vinaigrette
• Roasted potatoes or sweet potatoes
• Fresh fruit or melon platter
• Soup for a cozy lunch combo

It’s equally delicious warm or at room temperature, making it ideal for buffets and gatherings.

Make-Ahead & Storage Tips

• Make Ahead: Bake up to 24 hours in advance and refrigerate
• Reheat: Warm slices at 325°F until heated through
• Freeze: Wrap tightly and freeze for up to 2 months

Fun Food Fact

The word quiche comes from the German word kuchen, meaning cake. Over time, it evolved into the savory custard-based dish we know today—proof that comfort food crosses cultures.

Why This Recipe Is Crowd-Approved

This spinach artichoke quiche consistently earns rave reviews because it’s:

• Familiar yet elevated
• Easy to prepare
• Customizable
• Perfect for any time of day

It’s the kind of recipe people ask for again—and again.

Spinach Artichoke Quiche

A creamy, cheesy spinach artichoke quiche with a flaky crust, perfect for brunch or any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 280

Ingredients

  

Quiche Filling

• 1 pie crust prepared
• 2 cups fresh spinach chopped
• 1 cup artichoke hearts drained and chopped
• 1 cup mozzarella cheese shredded
• 0.5 cup Parmesan cheese grated
• 4 eggs large
• 1 cup heavy cream

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 375°F (190°C). Prepare pie crust in baking dish.
2. Sauté onion, garlic, and spinach until wilted.
3. Whisk eggs, cream, salt, pepper, and nutmeg.
4. Stir in spinach mixture, artichokes, and cheeses.
5. Pour filling into crust and bake 40–45 minutes.
6. Cool slightly before slicing and serving.

Notes

Let quiche rest before slicing for best texture.