Spinach Artichoke Quiche

This Spinach Artichoke Quiche recipe is delicious, easy and impressive. This savory quiche is loaded with spinach, artichokes, fluffy eggs, herbs, mozzarella and Parmesan cheese baked in a flaky golden brown crust.

Why I love this recipe

This small batch cheesy quiche for two makes a great meatless breakfast, brunch, lunch, dinner, or date night meal.

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

olive oil

yellow onion

jarred minced garlic

fresh spinach leaves

artichoke hearts (packed in water, not marinated)

dried oregano

dried basil

salt and black pepper

shredded mozzarella cheese

Parmesan cheese

eggs

milk

refrigerated pie crust

Equipment used in this recipe

• 18.6 ounce oven safe dish
• large skillet
• mixing bowl
• baking sheet

How to make Artichoke Spinach Quiche

Step 1 – Preheat oven to 350 degrees F.

Step 2 – Take the pie crust out of the fridge or freezer and let stand 15 minutes.

Step 3 – Drain the artichoke hearts and chop into small pieces.

Step 4 – Cut the pie crust in the shape of the dish plus an extra 2 inches on all sides and place it into an 18.6 oz oven safe dish. Click for an 18.6 oz oven safe baking dish.

Step 5 – Poke the crust several times with a fork. Bake for 9 – 11 minutes, or until light golden brown. 

Step 6 – At the same time, in a large skillet, heat the olive oil over medium heat.

Step 7 – Add the onion and cook and stir until tender, about 3 minutes.

Step 8 – Stir in the garlic and cook and stir for an additional 2 minutes.

Step 9 – Add the spinach and cook until wilted, about 3 – 4 minutes.

Step 10 – Stir in the artichoke hearts, dried oregano, basil, salt and black pepper, to taste.

Step 11 – Pour the mixture into the baked pie crust and spread out evenly.

Step 12 – Sprinkle 1/2 cup mozzarella cheese and 1/8 cup Parmesan cheese over the mixture.

Step 13 – In a medium bowl, combine the eggs and milk. Whisk until combined well.

Step 14 – Pour the eggs over the veggies and cheese.

Step 15 – Top with remaining 1/4 cup mozzarella cheese and 1/8 cup Parmesan cheese.

Step 16 – Place the dish on a baking sheet and bake for 30 – 35 minutes or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean.

Step 17 – Remove from the oven and let cool for 10 minutes.

Step 18 – Cut in half and serve warm.

Recipe FAQ’s

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