What temperature to bake a quiche?

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.

Do you have to pre-bake a quiche crust?

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.

Spinach and Artichoke Quiche - Simply Made Eats

Name: Spinach and Artichoke Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
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; 1/2 cup whole milk; 1/4 cup heavy cream; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 cup Monterey Jack cheese, shredded from the block

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

Scale

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
1/2 cup whole milk
1/4 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup Monterey Jack cheese, shredded from the block

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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!

Equipment

pie plate

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skillet

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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