Spinach and Artichoke Quiche

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
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This Spinach and Artichoke Quiche is a delightful twist on a classic quiche, combining the creamy richness of feta and Parmesan with the earthy flavors of spinach and artichokes. Perfect for brunch or a light dinner, it's a dish that brings both comfort and elegance to your table.

Ingredients for Spinach and Artichoke Quiche

Pie crust provides the base and structure for the quiche, offering a flaky, buttery contrast to the creamy filling. Fresh spinach, when cooked down, adds a nutritious, vibrant green color and a mild flavor. Artichoke hearts bring a subtle tanginess and a soft texture that complements the spinach well. Eggs and heavy cream create the rich, custardy filling, with the feta cheese adding a salty, tangy punch. Parmesan cheese enriches the custard with its nutty, savory notes. Seasonings like nutmeg, salt, and black pepper enhance the overall flavor, while olive oil and garlic add depth and aroma.

Tips & Tricks

  • Ensure your spinach is well-drained to prevent a watery filling.
  • For a flakier crust, blind bake the pie crust for 10 minutes before adding the filling.
  • Use a pie shield or foil to prevent the crust edges from over-browning during baking.

Serving Suggestions

This quiche pairs wonderfully with a simple mixed green salad dressed with a light vinaigrette. For a heartier meal, consider serving it alongside roasted potatoes or a fresh fruit salad to balance the richness of the quiche.

Frequently Asked Questions

Can I use frozen spinach?
Yes, just make sure to thaw and drain it thoroughly before using.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk, but the quiche will be slightly less rich.
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Spinach and Artichoke Quiche Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This ensures that your quiche will bake evenly and develop a nice golden crust. Next, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about a minute until it's fragrant but not browned. This quick step unlocks the garlic's flavor, setting the stage for our greens.

Now, toss in the chopped spinach and cook until it's just wilted, which should take about 2 to 3 minutes. Spinach releases quite a bit of moisture, so you'll want to drain any excess liquid after cooking to avoid a soggy quiche. Set the spinach aside while we move on to the custard.

In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and black pepper. This is your quiche's creamy base, so make sure it's well combined. Stir in the cooked spinach, chopped artichoke hearts, crumbled feta, and grated Parmesan. Mixing these ingredients ensures every bite of quiche is packed with flavor.

With the filling ready, pour it into your prepared pie crust, spreading it evenly. Place the quiche in your preheated oven and bake for 35 to 40 minutes. You'll know it's done when the center is set and the top is a lovely golden brown. Let it cool slightly before serving, allowing the flavors to meld together beautifully.

Why You'll Love This Recipe

  • Combines rich, savory flavors with a light, fluffy texture.
  • Easy to prepare with simple, readily available ingredients.
  • Perfect for vegetarians and a great way to incorporate more greens.
  • Versatile enough to be served warm or at room temperature.

Ingredients

1 9-inch pie crust
3 cups fresh spinach, chopped
1 cup canned artichoke hearts, chopped
4 large eggs
1 cup heavy cream
1 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 clove garlic, minced

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Drain any excess liquid and set aside.
4. In a large bowl, whisk together eggs, heavy cream, nutmeg, salt, and black pepper.
5. Stir in the cooked spinach, chopped artichoke hearts, crumbled feta cheese, and grated Parmesan cheese into the egg mixture.
6. Pour the mixture into the prepared pie crust.
7. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
8. Allow to cool slightly before serving.

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