Description
Indulge in the creamy and savory goodness of this Spinach Artichoke Quiche recipe. A perfect dish for brunch or a light dinner, this vegetarian quiche is loaded with spinach, artichoke hearts, and a blend of cheeses, all nestled in a flaky pie crust.
Ingredients
Scale
Pie Crust:
- 1 9-inch pie crust (store-bought or homemade)
Filling:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 cup canned or jarred artichoke hearts, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
- Sauté Ingredients: In a skillet, heat olive oil over medium heat. Sauté the onion and garlic. Add spinach and artichoke hearts, cook to combine.
- Prepare Filling: Whisk eggs and half-and-half, mix in cheeses. Add spinach mixture to crust, pour egg mixture over it.
- Bake: Bake for 40–45 minutes until set. Let cool before serving.
Notes
- This quiche can be made ahead and refrigerated for up to 3 days.
- Serve warm or at room temperature with a light salad or fruit on the side.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 145mg
