Breakfast/ Breakfast for Two/ Meatless Main Dish

Cheesy Spinach Artichoke Quiche Recipe for Two

a piece of cheesy spinach artichoke quiche on a plate

Cheesy 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.

Scroll to the bottom for a full recipe card.

This recipe makes a great meatless breakfast, brunch, lunch, dinner, or date night meal for two.

How to make Cheesy Spinach Artichoke Quiche:

Preheat oven to 350 degrees F (180 C).

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

Drain the artichoke hearts and chop into small pieces.

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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 CorningWare dish. Click for an 18.6 oz oven safe baking dish.

cutting pie crust in shape of baking dish

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

crust added to dish and poked with a fork

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

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

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

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

spinach added to pan

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

spinach artichoke mixture cooking in a pan

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

spinach, artichoke, and onion mixture added to the crust

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

mozzarella and parmesan added to the quiche

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

Pour the eggs over the veggies and cheese.

whisked egg added to the quiche

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

cheese added to the quiche

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.

Remove from the oven and let cool for 10 minutes.

a baked quiche in a dish

Cut in half and serve warm.

cheesy spinach artichoke quiche

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Yield: Serves 2

Cheesy Spinach Artichoke Quiche

Cheesy Spinach Artichoke Quiche

Cheesy 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.

Prep Time 20 minutes
Cook Time 40 minutes
Cool Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 tsp olive oil
  • 1/4 yellow onion diced
  • 1 tsp jarred minced garlic
  • 2 cups packed fresh spinach
  • 1/2 cup artichoke hearts (packed in water, not marinated)
  • 1/8 teaspoon dried oregano
  • 1/2 tsp dried basil
  • Salt and black pepper to taste
  • 1/2 cup shredded mozzarella cheese divided
  • 1/4 cup grated Parmesan cheese divided
  • 3 large eggs
  • 1 Tbsp milk
  • 1 refrigerated pie crust

Instructions

    1. Preheat oven to 350 degrees F (180 C).
    2. Take pie crust out of fridge or freezer and let stand 15 minutes.
    3. Drain artichoke hearts and chop into small pieces.
    4. 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. Click for an 18.6 oz oven safe baking dish.
    5. Poke crust several times with a fork. Bake for 9 - 11 minutes, or until light golden brown. 
    6. At the same time, in a large skillet, heat olive oil over medium heat.
    7. Add onion, cook and stir until tender, 3 minutes.
    8. Stir in garlic, cook and stir for an additional 2 minutes.
    9. Add spinach and cook until wilted, 3 - 4 minutes.
    10. Stir in artichoke hearts, dried oregano, basil, salt and black pepper, to taste.
    11. Pour mixture into baked pie crust and spread out evenly.
    12. Sprinkle 1/2 cup mozzarella cheese and 1/8 cup Parmesan cheese over mixture.
    13. In a medium bowl, combine eggs and milk. Whisk until combined well.
    14. Pour eggs over veggies and cheese.
    15. Top with remaining 1/4 cup mozzarella cheese and 1/8 cup Parmesan cheese.
    16. 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.
    17. Remove from oven and let cool for 10 minutes.
    18. Cut in half and serve warm.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 680 Total Fat: 40g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 304mg Sodium: 1183mg Carbohydrates: 56g Net Carbohydrates: 0g Fiber: 6g Sugar: 5g Sugar Alcohols: 0g Protein: 26g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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