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Spinach Artichoke Quiche

A creamy, savory quiche packed with spinach, artichokes, and rich cheese in a flaky crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 310

Ingredients
  

Filling
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 2 cups spinach chopped
  • 1 cup artichoke hearts drained and chopped
  • 4 eggs large
  • 1 cup heavy cream
  • 0.5 cup milk
  • 1 cup shredded mozzarella or Gruyère
  • 0.25 cup grated Parmesan
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.125 tsp nutmeg optional
Crust
  • 1 pie crust homemade or store-bought

Equipment

  • Mixing bowls
  • Skillet
  • Pie dish
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Blind-bake the crust for 10 minutes with pie weights, then 5 minutes without.
  3. Sauté onion in olive oil, add garlic, spinach, then artichokes.
  4. Whisk eggs, cream, milk, salt, pepper, and nutmeg in a bowl.
  5. Layer vegetables and cheese in crust, then pour custard over.
  6. Bake 35–40 minutes until set and golden.
  7. Cool 10–15 minutes before slicing.

Notes

Can be made ahead and reheated. Freezes well for up to 3 months.