Cheesy Spinach and Artichoke Quiche

A slice of a Spinach and Artichoke Quiche sitting on top of the pie.

5 from 3 votes

This easy Cheesy Spinach and Artichoke Quiche is packed with flavor and color! If you're a fan of the hot dip, you'll flip for this amazing quiche!!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, brunch, savory breakfast

Cuisine: French Inspired

Servings: servings

Calories: 207kcal

Author: Renee Goerger

Equipment

Ingredients

1 deep dish pie crust
5 large eggs
½ cup milk I used 2%
½ cup heavy cream
3 tablespoons butter melted and cooled
1 teaspoon kosher salt
½ teaspoon black pepper
⅛ teaspoon grated nutmeg
12 ounces frozen chopped spinach thawed and squeezed dry
1 jar (14 ounces) artichoke hearts drained and chopped
3 (approximately ½ cup) scallions, chopped white and green parts
1 cup grated Parmesan cheese plus additional for topping (optional)

US Customary - Metric

Instructions

To blind bake the deep dish pie crust:

Preheat the oven to 450-degrees Fahrenheit (230-degrees Celsius).
Place the pie crust (in the tin or pie plate) on a parchment-lined baking sheet.
Dock the bottom of the crust with the tines of a fork. Add a piece of parchment paper on top of the crust and spread pie weights evenly over the unbaked crust (optional).
Bake the crust in the preheated oven for 7-10 minutes. Remove the crust from the oven, cool, and remove the parchment paper and pie weights.
Once the crust is removed from the oven reduce the heat to 350-degrees Fahrenheit ((175 Celsius).

To make the quiche filling:

In a large bowl, beat together the eggs, milk, heavy cream, salt, pepper, nutmeg, and melted butter.
Stir the dried spinach, chopped artichokes, chopped scallions, and grated Parmesan cheese into the egg mixture until thoroughly combined.
Carefully pour (or ladle) the egg and spinach mixture into the pre-baked pie crust and top with additional grated Parmesan cheese if desired.
Bake at 350-degrees Fahrenheit for 45-50 minutes or until the center of the quiche is set and no longer looks wet.
Remove the quiche from the oven and cool on a cooling rack for at least 30 minutes.
Cut into wedges and serve warm for best taste.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

This quiche may be frozen after baking. Cool quiche completely after baking and then store it (in slices, or the entire quiche) in an airtight freezer container or bag for up to 2 months.

Thaw the frozen quiche in the refrigerator overnight, and heat in a preheated 350 degree oven before serving.

Nutrition