Spinach and Artichoke Quiche is the perfect brunch recipe. It's inspired by my cheesy Spinach and Artichoke Dip and it's become a holiday favorite in our home. This Quiche recipe is really easy to prep in about 15 minutes, then pop it right into the oven.
I'm obsessed with recipes that look like they took a long time to make, but they're actually really simple, and this quiche is just that. We're using store bought pie dough to save time and eliminate a big mess.
For more of my favorite Christmas brunch recipes, try this Sausage Croissant Breakfast Casserole, Egg Ham and Hashbrown Casserole, and Brioche French Toast Casserole.
Jump to:
Why You'll Love This Recipe:
- Easy to Make. Simple step by step instructions, then let the oven do the work.
- Quick. Ready in under one hour.
- Taste Amazing. Think spinach and artichoke dip, but a breakfast version with eggs!
- Holiday Favorite. I love quiche for holiday breakfast and brunches. They're elegant and always perfect for special occasions.
Love Egg Recipes? Try this Bacon Gruyere Egg Bites, Puff Pastry Egg Tarts, and Feta Fried Eggs.
Ingredients:
Pie Crust: Fresh store bought pie crust works best for this recipe, but if it's frozen, make sure to thaw it before using. I used the pillsbury two pack of pie crusts and found them near the eggs at the grocery store.
Spinach: Use fresh baby spinach for the best taste. Frozen spinach is going to bring too much water into the quiche.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Swap the Monterrey Jack cheese out and use Cheddar instead.
- The shallot can be substituted with yellow onion. Make sure to mince it.
Want a different flavor? Try this Broccoli Cheddar Bacon Quiche.
How to Make Spinach Artichoke Quiche:
Step 1: Preheat the oven to 375 degrees. Grease a 9 inch pie plate with 1 teaspoon of butter, then center the crust over the pie plate and gently press down. Take a fork and poke about 12-15 pricks into the bottom of the dough. Set aside. Note: A few of the outside edges may overlap a bit and that's fine.
Step 2: In a skillet on the stovetop over medium low heat, add in the butter and melt. Toss in the garlic and shallot and cook for 2 minutes, stirring frequently. Add in the baby spinach, cover and cook for 1 minute to wilt. Toss in the chopped artichoke hearts. Turn off the heat and remove from the burner.
Step 3: In a large bowl, whisk together eggs, Dijon Mustard, milk, heavy cream, salt and pepper until combined.
Step 4: Spread the spinach artichoke mixture into the bottom of the pie crust, then top with shredded cheese. Pour the egg mixture over the top of the cheese layer. Move the pie plate around a bit to spread out the ingredients. Bake for 35 to 40 minutes until golden brown. Note: If it starts to burn on top, tent a piece of foil over the top of the quiche.
Step 5: Allow to cool for 5 to 10 minutes after baking.
Step 6: Slice and enjoy!
Expert Tips:
- Shred the cheese from the block for the best melt. Bagged, pre-shredded cheese has preservatives that don't melt well.
- Drain and pat dry the artichokes well with paper towels. You don't want water in with them because they will make the pie crust soggy.
Recipe FAQs:
375 degrees is a good temperature to get a golden top and cook the pie dough. If it starts to burn on top, simply tent a piece of foil over top or drop down a bit lower in the oven.
No, not for this recipe. Make sure to completely dry the artichokes and use fresh spinach to avoid extra water, which could make the pie dough soggy.
More Brunch Recipes You Will Love:
If you tried this Spinach and Artichoke Quiche Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Spinach and Artichoke Quiche
- Total Time: 50 minutes
- Yield: (1) 9 inch pie plate
Description
Spinach and Artichoke Quiche is the perfect brunch recipe. It's inspired by my cheesy Spinach and Artichoke Dip and it's become a holiday favorite in our home. This Quiche recipe is really easy to prep in about 15 minutes, then pop it right into the oven.
Ingredients
- 1 store bought pie crust, fresh or frozen and completely thawed
- 1 tablespoon + 1 teaspoon salted butter
- 1 tablespoon shallot, minced
- 2 garlic cloves, minced
- 2 handful of baby spinach (about 2 ounces)
- 14 ounce can quartered artichokes, drained, dried and roughly chopped
- 5 eggs
- 1 teaspoon dijon mustard
- ½ cup whole milk
- ¼ cup heavy cream
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded from the block
Instructions
- Preheat the oven to 375 degrees. Grease a 9 inch pie plate with 1 teaspoon of butter, then center the dough over the pie plate and gently press down. Take a fork and poke about 12-15 pricks into the bottom of the dough. Set aside. Note: A few of the outside edges may overlap a bit and that's fine.
- In a skillet on the stovetop over medium low heat, add in 1 tablespoon of butter and melt. Toss in the garlic and shallot and cook for 2 minutes, stirring frequently. Add in the baby spinach, cover and cook for 1 minute to wilt. Toss in the chopped artichoke hearts. Turn off the heat and remove from the burner.
- In a large bowl, whisk together eggs, Dijon Mustard, milk, heavy cream, salt and pepper until combined.
- Spread the spinach artichoke mixture into the bottom of the pie crust, then top with shredded cheese. Pour the egg mixture over the top of the cheese layer. Move the pie plate around a bit to spread out the ingredients. Bake for 35 to 40 minutes until golden brown. Note: If it starts to burn on top, tent a piece of foil over the top of the quiche.
- Allow to cool for 5 to 10 minutes after baking.
- Slice and enjoy!
Notes
- Shred the cheese from the block for the best melt. Bagged, pre-shredded cheese has preservatives that don't melt well.
- Drain and pat dry the artichokes well with paper towels. You don't want water in with them because they will make the pie crust soggy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: brunch
- Method: bake
- Cuisine: French
Holly says
Loved this recipe! Will make again for sure!
Tara Smithson says
Thanks Holly! I loved this one too!