Enjoy this classic flavor combination in this savory quiche made with fresh spinach, marinated artichoke hearts, cheese and eggs.

Quiches are so easy to make and though it's mainly served for breakfast or brunch, this one with spinach and artichokes makes a tasty meal for lunch or dinner as well. Just serve with some soup or a salad and you'll be all set.

This Spinach and Artichoke Quiche tastes just like the classic dip, but in pie form. I hope you're family is going to love this recipe as much as mine did. ~Enjoy!

Suggested Equipment

Baking Sheet
Pie Plate (if not using a premade crust already in a pie tin)
Mixing Bowl
Whisk
Salad Spinner
Pie Cutter

Ingredients Needed

Pie Crust: I opted for a frozen, premade pie crust, but you can use homemade or refrigerated.

Large Eggs

Heavy Cream: Using heavy cream makes this quiche extra decadent and fluffy, but you can use any milk derivative. I haven't tried making quiche with non-milk products so unsure how that would turn out.

Fresh Chopped Spinach: You'll want to wash the spinach in a salad spinner and dry out as much as possible; then chop in to fine pieces. As an alternative, you can use frozen chopped spinach that has been defrosted and drained. You'll only need half of the amount as the spinach is already cooked and condensed.

Diced Marinated Artichoke Hearts: You can use canned artichoke hearts as well, but I liked the "tang" these gave the quiche. You won't need the liquid though, but mix it with a bit of olive oil and you have a quick tasty salad dressing or marinade for chicken!

Shredded White Cheddar Cheese: Technically, you can use any shredded cheese, but I opted for a sharp white cheddar.

Kosher Salt

Black Pepper

Preheat the oven

Start by preheating the oven to 350 degrees F; then place the pie plate lined with the frozen pie crust on a sheet pan.

Make the Filling

Combine the eggs, heavy cream, salt and pepper; then whisk together until smooth. Next, fold in the chopped spinach and diced marinated artichoke hearts until well blended.

Bake the spinach and artichoke Quiche

Pour the egg mixture into the prepared pie crust, place the sheet pan in the oven and cook 45-50 minutes until the center is puffed up and no longer runny and the edges are lightly browned.

In case there are any spills, the sheet pan will catch them and won't ruin your oven! Remove from the oven and allow to cool for 5 minutes before cutting into 6 servings.

Serving Suggestions

You can serve this Spinach and Artichoke Quiche by itself, with your favorite soup or salad.

Storage and Reheat

Store any leftover quiche in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.

To reheat, you can place a slice on a microwave safe plate and heat for 1-2 minutes or cook in a pan in a 350 degree F oven for 15-20 minutes until hot.

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