Easy Spinach Artichoke Quiche – Perfect for Weekend Brunch
There is something magical about the moment a quiche comes out of the oven, golden and puffed, with little pockets of melted cheese peeking through a creamy custard. This Spinach Artichoke Quiche takes that magic and pairs it with one of the most beloved flavor combinations around. Think of your favorite warm spinach artichoke dip, reimagined as a baked egg pie tucked into a flaky, buttery crust. It is rich without being heavy, elegant enough for guests, and simple enough for a lazy Sunday morning.
Whether you are hosting a holiday brunch, meal prepping for the week, or just craving something cozy and savory, this recipe delivers. It is one of those Artichoke Quiche Recipes that feels fancy but comes together with shockingly little effort, making it a go to whenever you need an Easy Brunch option that still impresses.
Why You’ll Love This Recipe
- Crowd-pleasing flavor combo: Spinach and artichoke hearts bring a savory, slightly tangy depth that pairs beautifully with eggs and cheese.
- Make ahead friendly: This quiche reheats wonderfully, so it is ideal for busy mornings or entertaining without last minute stress.
- Naturally vegetarian: No meat needed here, just vegetables, eggs, and cheese working together in perfect harmony.
- Versatile for any meal: Serve it for Weekend Breakfast, a light lunch, or even a simple dinner alongside a salad.
Having the right tools on hand really does make this recipe smoother, from a sturdy pie dish that bakes evenly to a good whisk that helps your custard turn out silky rather than lumpy. A few reliable kitchen basics go a long way toward quiche success.
Key Ingredients
- Pie crust: A buttery, flaky base is the classic choice, though a Gluten Free Crust works beautifully if you need to accommodate dietary needs.
- Fresh spinach: Wilted down for tenderness and color, fresh spinach gives the best texture, though frozen works in a pinch.
- Artichoke hearts: Marinated or canned, chopped artichokes add a briny, slightly nutty flavor that defines this Spinach Artichoke pairing.
- Eggs: The backbone of any quiche, eggs create that soft, custardy interior we are after.
- Heavy cream and whole milk: This combination keeps the filling rich and velvety without becoming too dense.
- Gruyere cheese: Nutty and meltable, Gruyere is a classic choice, though a Cheese Alternative like a dairy free shredded blend can be swapped in easily.
- Parmesan cheese: Adds a salty, savory finish that ties the whole filling together.
- Garlic and onion: Sautéed until soft and fragrant, these aromatics build the savory foundation of the dish.
- Salt, pepper, and a pinch of nutmeg: Simple seasonings that round out the flavor of the custard.
Ready to cook? Find the full recipe below:
Spinach Artichoke Quiche
Equipment
- 9-inch pie dish
- Large mixing bowl
- Skillet
- Whisk
Ingredients
- 1 9-inch pie crust store-bought or homemade, or gluten free crust
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 10 oz fresh spinach or frozen, thawed and squeezed dry
- 1 cup artichoke hearts marinated or canned, chopped
- 4 large eggs room temperature
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded Gruyere cheese or a cheese alternative
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease your pie dish if not using a pre-made crust.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
- Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
- Add the spinach in batches, stirring until wilted, about 2 to 3 minutes. Remove from heat and let any excess liquid drain off.
- Stir the chopped artichoke hearts into the spinach mixture until evenly combined.
- In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
- Spread the spinach and artichoke mixture evenly into the pie crust, then sprinkle the Gruyere and Parmesan cheese over the top.
- Pour the egg mixture evenly over the filling in the crust.
- Bake for 35 to 40 minutes, until the center is just set and the top is lightly golden, tenting the crust edges with foil if they brown too quickly.
- Let the quiche cool for at least 10 minutes before slicing and serving.
Notes
Ways to Customize
- Swap the crust: Try a gluten free crust, a hash brown crust, or even go crustless for a lighter, lower carb version.
- Change the cheese: Feta, mozzarella, or a plant based cheese alternative all work well if Gruyere is not your thing.
- Add protein: Crumbled bacon, diced ham, or cooked sausage can be folded in for a heartier dish.
- Boost the veggies: Sun dried tomatoes, mushrooms, or roasted red peppers add extra color and flavor to the filling.
How to Make Spinach Artichoke Quiche
- Preheat and prep: Set your oven to 375°F (190°C) and have your pie dish ready, lightly greased if not using a pre-made crust.
- Sauté the aromatics: Heat olive oil in a skillet over medium heat and cook the diced onion for 4 to 5 minutes until soft and translucent, then add the garlic and cook for another minute until fragrant.
- Wilt the spinach: Add the fresh spinach to the skillet in batches, stirring until it wilts down, about 2 to 3 minutes, then remove from heat and let any excess liquid drain off.
- Stir in the artichokes: Fold the chopped artichoke hearts into the spinach mixture so everything is evenly distributed.
- Whisk the custard: In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and a pinch of nutmeg until smooth and well combined.
- Layer the filling: Spread the spinach and artichoke mixture evenly across the bottom of the pie crust, then sprinkle the Gruyere and Parmesan over the top.
- Pour and bake: Carefully pour the egg mixture over the filling, then bake for 35 to 40 minutes, until the center is just set and the top is lightly golden.
- Cool before slicing: Let the quiche rest for at least 10 minutes after baking so the custard fully sets, making for cleaner slices.
Pro Tips for Success
- Do not skip draining the spinach: Excess moisture is the most common mistake bakers make, and it can leave you with a soggy, watery quiche instead of a creamy one.
- Blind bake for a crisper crust: Pre-baking the crust for about 10 minutes before adding the filling helps prevent a soggy bottom.
- Use room temperature eggs: This helps the custard bake more evenly and reduces the risk of a rubbery texture.
- Watch the bake time closely: The quiche is done when the edges are set but the center still has a slight jiggle, since it will continue to firm up as it cools.
Chef’s tip: If your crust edges start browning too quickly, loosely tent them with foil for the last 10 to 15 minutes of baking to keep them from burning while the center finishes setting.
Serving Suggestions
- Garnish with fresh chives, a sprinkle of extra Parmesan, or a few cracks of black pepper right before serving.
- Pair with a simple arugula or mixed greens salad dressed in lemon vinaigrette for a light, balanced plate.
- Serve alongside roasted potatoes or fresh fruit for a heartier spread when hosting Brunch Dishes for a crowd.
- A warm cup of coffee or a mimosa makes this feel like a true café style brunch at home.
Storing and Reheating
- Refrigerating leftovers: Store cooled slices in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months for an easy make ahead meal.
- Reheating from the fridge: Warm slices in a 325°F oven for about 10 to 15 minutes, or microwave for 60 to 90 seconds if you are short on time.
- Reheating from frozen: Thaw overnight in the refrigerator, then reheat in the oven as directed above for the best texture.
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can bake it a day in advance and reheat it gently before serving, which makes it perfect for entertaining.
Can I use frozen spinach instead of fresh?
Absolutely, just be sure to thaw it completely and squeeze out as much liquid as possible before adding it to the filling.
Is this recipe gluten free?
The filling itself is naturally gluten free, so simply swap in a gluten free crust to make the entire dish suitable for gluten free diets.
Why is my quiche watery in the middle?
This usually happens when there is too much moisture from the vegetables, so be sure to thoroughly drain both the spinach and the artichoke hearts before assembling.
Final Thoughts
This Spinach Artichoke Quiche is the kind of recipe that earns a permanent spot in your rotation, equally at home on a holiday brunch table or a quiet weekday morning. Once you see how easily it comes together, you will find yourself reaching for this one among all your Quiche Recipes whenever you want something comforting, a little impressive, and completely satisfying.
