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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.

Cheesy Spinach Artichoke Quiche on a plate.
Cheesy Spinach Artichoke Quiche Recipe for Two

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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

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.

cutting pie crust in shape of baking dish.

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

pie crust added to dish and poked with a fork.

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.

spinach added to pan.

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

spinach artichoke mixture cooking in a pan.

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

spinach, artichoke, and onion mixture added to the pie crust.

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

mozzarella and parmesan added to the spinach artichoke quiche in the pie crust.

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.

whisked egg added to the spinach artichoke quiche in the pie crust.

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

more cheese added to the spinach artichoke quiche in the pie crust.

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.

a baked quiche in a dish.

Step 18 – Cut in half and serve warm.

a piece of cheesy spinach artichoke quiche on a plate.
Cheesy Spinach Artichoke Quiche

Recipe FAQ’s

How many carbs are in spinach artichoke quiche?

This cheesy quiche has 56G total carbs per serving.

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Yield: Serves 2

Spinach Artichoke Quiche Recipe

a piece of cheesy spinach artichoke quiche on a plate

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.

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

Ingredients

  • 1 teaspoon olive oil
  • 1/4 yellow onion diced
  • 1 teaspoon 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 teaspoon 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 Tablespoon 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: 680Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 304mgSodium: 1182mgCarbohydrates: 56gFiber: 6gSugar: 6gProtein: 26g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you like this recipe?

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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.

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