This Spinach Artichoke Quiche 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.
Table of Contents
Why I love this recipe
This small-batch spinach and artichoke quiche for two makes a great meatless breakfast, brunch, lunch, dinner, or date night meal.
Recipe FAQ’s
This cheesy quiche has 56G total carbs per serving.
The dish I use is approximately 7 1/2 inches by 4 1/2 inches and holds just under 20 ounces. Anything around that size that is oven safe should work fine.
Process shots for Artichoke Spinach Quiche
You may also enjoy
- Quiche with Hash Browns
- Individual Broccoli Cheese Quiche
- Individual Breakfast Casseroles
- Baked Cheesy Ham Spinach Omelets
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Spinach Artichoke Quiche Recipe
Equipment
Ingredients
- 1 teaspoon olive oil
- ¼ yellow onion (diced)
- 1 teaspoon jarred minced garlic
- 2 cups packed fresh spinach
- ½ cup artichoke hearts (packed in water, not marinated)
- ⅛ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper to taste
- ½ cup shredded mozzarella cheese (divided)
- ¼ cup grated Parmesan cheese (divided)
- 3 large eggs
- 1 Tablespoon milk
- 1 refrigerated pie crust
Instructions
- Preheat oven to 350 degrees F.
- Take pie crust out of fridge or freezer and let stand 15 minutes.
- Drain artichoke hearts and chop into small pieces.
- Cut 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.
- Poke crust several times with a fork. Bake for 9 – 11 minutes, or until light golden brown.
- At the same time, in a large skillet, heat olive oil over medium heat.
- Add onion, cook and stir until tender, 3 minutes.
- Stir in garlic, cook and stir for an additional 2 minutes.
- Add spinach and cook until wilted, 3 – 4 minutes.
- Stir in artichoke hearts, dried oregano, basil, salt and black pepper, to taste.
- Pour mixture into baked pie crust and spread out evenly.
- Sprinkle 1/2 cup mozzarella cheese and 1/8 cup Parmesan cheese over mixture.
- In a medium bowl, combine eggs and milk. Whisk until combined well.
- Pour eggs over veggies and cheese.
- Top with remaining 1/4 cup mozzarella cheese and 1/8 cup Parmesan cheese.
- Place dish on a baking sheet and bake for 30 – 35 minutes or until eggs are set and slightly golden around edges. A knife inserted into the center should come out clean.
- Remove from oven and let cool for 10 minutes.
- Cut in half and serve warm.
Notes
- Store leftover quiche in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
colin
Wednesday 19th of April 2023
is there another size dish that can be used?
Zona
Thursday 20th of April 2023
Hi colin, this dish is approximately 7 1/2 inches by 4 1/2 inches and holds just under 20 ounces. Anything around that size that is oven safe should work fine.