Spinach Artichoke Quiche
Spinach Artichoke Quiche is a creamy, flavorful dish that transforms any meal into a delightful occasion. With its flaky, buttery crust and vibrant filling of fresh spinach and artichokes, this quiche not only looks stunning but also tastes incredible. It’s easy to prepare, making it perfect for brunch, lunch, or dinner gatherings. Whether served warm or at room temperature, this quiche promises to impress your guests and fill your home with irresistible aromas.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 4 cups fresh spinach
- 1 can (14 oz) canned artichoke hearts (drained and chopped)
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (mozzarella and parmesan blend)
- 1 small onion (chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Fit the pie crust into a pie dish; crimp edges if using store-bought.
- In a skillet, heat olive oil over medium heat; sauté chopped onion until translucent (about 5 minutes). Stir in fresh spinach until wilted (about 2 minutes).
- In a bowl, whisk together eggs and heavy cream. Mix in artichokes, sautéed vegetables, shredded cheese (reserve some for topping), salt, and pepper.
- Pour the mixture into the prepared pie crust and sprinkle reserved cheese on top.
- Bake for 35-40 minutes until set in the center and lightly browned on top. Let cool slightly before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 140mg
Keywords: - For added flavor, consider mixing in herbs like dill or thyme. - Swap cheeses—feta or goat cheese can provide a tangy twist. - Store leftovers in an airtight container in the fridge for up to three days.