Artichoke Spinach Quiche – Creamy, Cheesy, and Elegant Brunch Dish

There’s something magical about an Artichoke Spinach Quiche that transforms an ordinary morning into an elegant occasion. I’m Emeli, and I still remember the first time I attempted quiche in culinary school a soggy-bottomed disaster that taught me everything about what not to do. But once I mastered the technique, this creamy, cheesy creation became my secret weapon for impressing brunch guests without breaking a sweat.

As someone who’s spent years perfecting both simple home cooking and professional kitchen techniques at FoodFansy, I’ve learned that quiche is the ultimate blank canvas. It’s forgiving, endlessly adaptable, and always looks like you spent hours in the kitchen (even though you didn’t). This Artichoke Spinach Quiche delivers a silky custard studded with tender artichokes, fresh spinach, and melted cheese all nestled in a golden, flaky crust.

In this guide, I’ll walk you through everything: why this recipe works beautifully for any skill level, how to choose quality ingredients, foolproof cooking instructions to avoid that dreaded soggy bottom, pro tips for perfect texture every time, and creative variations to make this dish your own. Let’s create something unforgettable together.

Why This Artichoke Spinach Quiche Recipe Works

This isn’t just another quiche recipe it’s a carefully balanced combination of flavor, convenience, and elegance that works for both novice cooks and seasoned home chefs.

• Uses accessible, affordable ingredients – Spinach, artichokes, and basic dairy staples you likely already have, with no specialty shopping required
• Minimal active prep time – Just 15 minutes of hands-on work for a dish that looks and tastes restaurant-quality
• Perfect for any occasion – Impressive enough for Mother’s Day brunch, easy enough for a lazy Sunday breakfast, and sophisticated enough for dinner guests
• Make-ahead friendly – Assemble the night before and bake fresh in the morning, or prepare completely and reheat beautifully
• Naturally versatile – The creamy custard base welcomes endless ingredient swaps and flavor variations

Choosing the Right Ingredients for Artichoke Spinach Quiche

Best Crust Options for This Artichoke Spinach Quiche

The foundation of any great quiche starts with the crust. For this recipe, you have several excellent options:

Store-bought refrigerated pie crust works beautifully and saves time look for all-butter varieties for the best flavor and flakiness. Brands like Pillsbury or your grocery store’s premium line deliver consistent results.

Homemade pie dough elevates the dish if you have the time. A simple butter-based pâte brisée (3-2-1 ratio: 3 parts flour, 2 parts butter, 1 part cold water) creates an incredibly flaky texture that complements the creamy filling.

Puff pastry offers a lighter, more delicate alternative. While non-traditional, it adds an elegant, airy quality that pairs wonderfully with the rich custard.

Selecting Quality Artichokes and Spinach

Artichoke hearts: Jarred or canned artichokes marinated in oil work best they’re already tender and infused with flavor. Drain them well and chop into bite-sized pieces. If using frozen, thaw completely and squeeze out excess moisture to prevent a watery quiche.

Spinach: Fresh spinach delivers the brightest flavor, but frozen works equally well. If using fresh, roughly chop it it will wilt during baking. For frozen spinach, thaw completely and squeeze dry in a clean kitchen towel; this step is crucial to avoid excess liquid in your custard.

Cheese Selection Tips

Gruyère is the classic French choice, offering nutty, slightly sweet notes that melt beautifully. Mozzarella provides mild creaminess and excellent melt, while sharp cheddar adds bold, tangy flavor. For the most complex taste, combine two cheeses try Gruyère with a touch of Parmesan for depth.

Ingredients & Prep for Artichoke Spinach Quiche

Crust and Vegetable Prep Essentials

Before you begin mixing, proper preparation ensures perfect results:

For the crust: If using store-bought, let it sit at room temperature for 10 minutes before unrolling to prevent cracking. For homemade, roll it to about ⅛-inch thickness and fit it into your greased 9-inch pie dish, crimping the edges decoratively.

For the vegetables:

• Spinach (fresh): Wash thoroughly, remove tough stems, and roughly chop. You’ll need about 3 cups raw to yield 1 cup once wilted.
• Spinach (frozen): Thaw in the refrigerator overnight or microwave until completely thawed. Place in a clean kitchen towel and twist firmly to extract all moisture this prevents a soggy quiche.
• Artichokes: Drain well, pat dry with paper towels, and chop into quarters or smaller pieces for even distribution.

The Perfect Custard Base

The magic of quiche lies in the silky custard that holds everything together:

• 4 large eggs – The protein structure that sets the custard
• 1 cup heavy cream – Creates that luxurious, melt-in-your-mouth texture (half-and-half or whole milk works for a lighter version, though the texture will be less rich)
• 1 tsp salt – Enhances all flavors
• ½ tsp black pepper – Adds subtle warmth
• ½ tsp garlic powder – Provides aromatic depth without overwhelming

The ratio matters: this 4:1 egg-to-cream ratio creates a custard that’s firm enough to slice cleanly but tender enough to feel indulgent.

Pantry Staples and Flavor Builders

Cheese: 1 cup shredded shred your own for better melting (pre-shredded contains anti-caking agents that affect texture)

Optional additions I keep on hand:

• Fresh herbs like thyme or chives for brightness
• A pinch of nutmeg for classic French flair
• Red pepper flakes for subtle heat

Step-by-Step Cooking Instructions for Artichoke Spinach Quiche

Pre-Cooking Prep for Artichoke Spinach Quiche

Blind baking is non-negotiable if you want a crispy, golden crust instead of a soggy disappointment. Here’s my foolproof method:

1. Preheat your oven to 375°F (190°C)
2. Fit your crust into the greased 9-inch pie dish, pressing it firmly against the bottom and sides
3. Dock the bottom with a fork (poke holes all over) to prevent bubbling
4. Line the crust with parchment paper and fill with pie weights, dried beans, or rice
5. Bake for 10 minutes until the edges just begin to set
6. Remove from oven, carefully lift out the parchment and weights, and let cool for 5 minutes

This partial baking creates a protective barrier that keeps the custard from making the crust soggy.

Cooking Method for Artichoke Spinach Quiche

With your crust prepped, assembly is beautifully simple:

1. Prepare the custard: In a large bowl, whisk together 4 eggs and 1 cup heavy cream until completely smooth with no streaks of egg white visible. Add salt, pepper, and garlic powder, whisking to combine.
2. Add the fillings: Stir in your prepared spinach, chopped artichoke hearts, and shredded cheese. The mixture will be thick and chunky this is exactly what you want.
3. Fill the crust: Pour the mixture into your blind-baked crust, using a spoon to distribute the vegetables and cheese evenly. The filling should come to about ¾ inch from the top of the crust.
4. Bake: Place the quiche on the center rack and bake at 375°F (190°C) for 35–40 minutes. You’ll know it’s progressing well when the edges puff up and turn golden while the center still jiggles slightly.

Doneness Check for Artichoke Spinach Quiche

The classic test: insert a butter knife into the center of the quiche it should come out clean or with just a few moist crumbs, not wet custard. The center should have a slight jiggle (like jello) but not be liquidy.

Alternative methods:

• Touch test: Gently press the center it should feel set and spring back slightly
• Temperature: An instant-read thermometer inserted in the center should read 165–170°F

If the crust is browning too quickly but the center needs more time, tent the edges with aluminum foil and continue baking.

Resting for Artichoke Spinach Quiche

This step transforms your quiche from good to extraordinary. Let it rest for 10 minutes before slicing. During this time, the custard finishes setting, the flavors meld, and the structure stabilizes making clean, beautiful slices possible.

Use this time to prepare your table, brew coffee, or make a simple side salad. Trust me, the wait is worth it.

Pro Tips for Perfect Artichoke Spinach Quiche

Avoiding Soggy or Watery Quiche

Through years of trial and error (and a few disappointing brunches), I’ve learned the secrets:

Always squeeze your vegetables dry. This is the #1 cause of watery quiche. Frozen spinach and jarred artichokes hold surprising amounts of liquid remove it ruthlessly.

Don’t skip blind baking. Those 10 minutes create an essential moisture barrier. Think of it as waterproofing your crust.

Cool your blind-baked crust slightly before adding the wet filling. A hot crust can cause the custard to cook unevenly.

Avoid overfilling. Leave at least ½ inch of space at the top to prevent overflow as the custard puffs during baking.

Tool Recommendations for Artichoke Spinach Quiche

• 9-inch ceramic or metal pie dish – Conducts heat evenly for uniform cooking
• Pie weights or dried beans – Essential for proper blind baking
• Instant-read thermometer – Takes the guesswork out of doneness
• Wire cooling rack – Allows air circulation underneath for a crisp bottom crust
• Sharp serrated knife – Creates clean slices without crushing the delicate custard

Storage & Reheating for Artichoke Spinach Quiche

Refrigerator: Cover cooled quiche tightly with plastic wrap or aluminum foil. It will keep for 4–5 days, making it perfect for meal prep or easy breakfasts throughout the week.

Freezing: Wrap individual slices in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: For best results, reheat in a 325°F oven for 15–20 minutes until warmed through. The microwave works in a pinch (1–2 minutes per slice) but may slightly soften the crust.

Make-ahead magic: Assemble the unbaked quiche the night before, cover tightly, and refrigerate. In the morning, add 5–10 minutes to the baking time since it’s starting cold.

Flavor Variations for Artichoke Spinach Quiche

Mediterranean-Inspired Artichoke Spinach Quiche

Swap Gruyère for feta cheese and add sun-dried tomatoes and kalamata olives. Finish with fresh oregano and a squeeze of lemon juice after baking for bright, tangy flavors reminiscent of the Greek islands.

Spicy Southwest Artichoke Spinach Quiche

Add diced jalapeños or green chiles, swap in pepper jack cheese, and include a teaspoon of cumin in your custard. Top with fresh cilantro and serve with salsa and sour cream for a Tex-Mex twist.

Keto/Low-Carb Artichoke Spinach Quiche

Make this recipe completely keto-friendly by using a crust made from almond flour or simply going crustless. Pour the filling directly into a greased pie dish it will form its own light crust as it bakes. Use full-fat cream and add extra cheese for richness.

Italian Herb Artichoke Spinach Quiche

Incorporate fresh basil and Italian parsley into the custard, use a combination of mozzarella and Parmesan, and add roasted red peppers alongside the artichokes. A sprinkle of Italian seasoning elevates the entire dish.

Global Flavor Inspiration Table

Serving Suggestions for Artichoke Spinach Quiche

Perfect Pairings

For brunch:

• Simple mixed greens salad with a light lemon vinaigrette to cut the richness
• Fresh fruit platter with berries, melon, and grapes for natural sweetness
• Buttery croissants or toasted baguette slices for carb-forward comfort

For dinner:

• Roasted asparagus with lemon and Parmesan
• Garlic herb roasted potatoes for a heartier meal
• Tomato soup for a comforting French-café experience
• Ratatouille to double down on the vegetable elegance

FAQs About Artichoke Spinach Quiche

Can I make this Artichoke Spinach Quiche without a crust?

Absolutely! Crustless quiche (sometimes called a frittata-style quiche) works beautifully. Simply grease your pie dish thoroughly and pour the filling directly in. Reduce baking time by about 5 minutes and check for doneness at 30 minutes. The texture will be lighter, and it’s naturally gluten-free and lower in carbs.

Can I use fresh artichokes instead of canned or jarred for this quiche?

Yes, but with extra prep. You’ll need to cook fresh artichokes until tender (steamed or boiled), remove the tough outer leaves, scoop out the fuzzy choke, and chop the hearts. This adds significant time, so I recommend jarred or frozen artichokes for convenience without sacrificing flavor.

Why is my Artichoke Spinach Quiche watery?

The most common culprits: not squeezing moisture from frozen spinach, using wet artichokes, or adding too much cream. Always thoroughly drain and dry your vegetables, and stick to the 4 eggs to 1 cup cream ratio.

How do I prevent the crust from burning on my quiche?

If the crust edges are browning too quickly, create a foil shield: cut a large piece of aluminum foil, fold it in half, cut out a circle in the center (leaving a 2-inch border), and place it over the quiche to protect the edges while the center finishes cooking.

Can I freeze unbaked Artichoke Spinach Quiche?

Not recommended. The custard can separate when frozen raw. Instead, freeze fully baked and cooled quiche. Wrap tightly and freeze for up to 3 months, then reheat from frozen at 350°F for 30–40 minutes.

Is this recipe safe during pregnancy?

Yes, as long as you ensure your eggs and dairy are fully cooked. The quiche should reach an internal temperature of 160°F to be considered safe. Avoid soft, unpasteurized cheeses stick with pasteurized Gruyère, cheddar, or mozzarella.

Can I substitute milk for heavy cream in this quiche?

Yes, though the texture will be lighter and less rich. Whole milk works best; skim milk may result in a slightly rubbery texture. For the creamiest results without heavy cream, try half-and-half.

How far in advance can I make Artichoke Spinach Quiche?

Bake up to 2 days ahead, refrigerate, and reheat before serving. For the absolute freshest taste and texture, assemble the night before and bake the morning of your event.

Conclusion

There’s something deeply satisfying about pulling a golden, puffed Artichoke Spinach Quiche from the oven the way it fills your kitchen with warmth, the anticipation of that first creamy bite, and the joy of sharing something you made with your own hands. This isn’t just a recipe; it’s an invitation to slow down, savor the moment, and celebrate the simple magic of good food shared with people you love.

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Artichoke Spinach Quiche – Creamy, Cheesy, and Elegant Brunch Dish

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• Author: Emili
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A creamy, cheesy, and elegant Artichoke Spinach Quiche perfect for brunch or light dinner. Simple to make and full of flavor!

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Ingredients

Scale 1x2x3x

1 unbaked 9-inch pie crust

1 cup chopped spinach

1 cup chopped artichoke hearts

1 cup shredded cheese (Gruyère or mozzarella)

4 large eggs

1 cup heavy cream

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

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Instructions

1. Preheat oven to 375°F (190°C).

2. Blind bake crust for 10 minutes and cool slightly.

3. Whisk eggs, cream, salt, and pepper.

4. Add spinach, artichokes, cheese, and garlic powder.

5. Pour into crust and bake for 35–40 minutes.

6. Cool 10 minutes before slicing and serving.

Notes

You can make this quiche a day in advance.

Store in the fridge for up to 3 days or freeze for 2 months.

Reheat at 325°F for 10 minutes.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 1g
• Sodium: 410mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 135mg

Keywords: Artichoke Spinach Quiche, brunch recipe, cheesy quiche