This spinach artichoke quiche that's about to become your new favorite recipe. I stumbled upon this perfect combination years ago, and now it's my secret weapon for both casual brunches and impressive dinner parties. What makes it so special? The creamy egg filling, tender spinach, and tangy artichokes create this incredible flavor that's somehow both comforting and sophisticated.
The best part is how versatile it is – make it ahead for busy weeknights, serve it for weekend brunch, or bring it to your next potluck. It comes together in just minutes of active time, and whether you've tried the Starbucks version or Panera's take, this homemade version blows them both away. Trust me, your family will be begging for this on repeat!
Why You'll Love This Spinach Artichoke Quiche
I spent years hunting for the perfect spinach artichoke quiche - from testing Starbucks' version on busy mornings to recreating Panera's recipe at home. Nothing quite hit the spot until I developed this recipe, which has become my most-requested dish at family gatherings.
What makes this spinach and artichoke quiche special is how versatile and forgiving it is. Need a quick dinner? This comes together faster than takeout. Watching carbs? The spinach artichoke quiche no crust version is just as delicious (and honestly, sometimes I prefer it!). Looking for that "wow" factor? Everyone swears this tastes better than the Cookie and Kate spinach artichoke quiche they've tried.
My neighbor, who claims to hate vegetables, asked for the recipe after her third slice. My mother-in-law (who's notoriously picky) declared it better than the one from Costco she usually serves at her bridge club. And my meal-prep friends love that you can make two - one to eat now, one to freeze for later.
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Ingredients
For the Crust:
- 1 pre-made pie crust (or use my easy homemade version below)
- For spinach artichoke quiche no crust version: Skip this entirely!
For the Filling:
- Large eggs
- Heavy cream (substitute half-and-half for lighter version)
- Fresh spinach, roughly chopped (or 1 cup thawed frozen spinach, well-drained)
- Marinated artichoke hearts, drained and chopped
- Small onion, finely diced
- Cloves garlic, minced
- Cheese blend (I use 1 cup parmesan + ½ cup feta; see notes for variations)
- Nutmeg
- Salt and pepper to taste
See recipe card for quantities.
How to Make Spinach Artichoke Quiche
Looking for an easy spinach artichoke quiche that rivals Starbucks or Panera? Follow these simple steps for the best results:
Prepare the Crust (Skip for No-Crust Version)
- Preheat your oven to 375°F (190°C).
- Unroll the pre-made pie crust and press into a 9-inch pie dish.
- Crimp the edges decoratively and prick the bottom with a fork.
- Chill in the refrigerator while preparing the filling.
Sauté the Vegetables
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Sauté onion for 3-4 minutes until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Toss in fresh spinach by the handful, stirring until wilted.
- Drain any excess liquid from the pan (crucial for avoiding soggy quiche!).
- Mix in chopped artichokes.
- Cool the vegetable mixture for 5 minutes.
Create the Creamy Filling
- Whisk eggs in a large bowl until well combined.
- Pour in heavy cream and whisk again.
- Fold in 1 cup of cheese and all seasonings.
- Stir in the cooled vegetable mixture.
Assemble and Bake
- Pour the filling into the prepared crust (or directly into a greased pie dish for spinach artichoke quiche no crust version).
- Sprinkle the remaining ½ cup cheese on top.
- Cover the edge of the crust with foil or a pie shield to prevent burning.
- Bake for 35-40 minutes, then remove the foil.
- Continue baking for 5-10 more minutes until the center is set but still slightly jiggly.
- Test doneness by inserting a knife 1 inch from the edge – it should come out clean.
- Cool for at least 15 minutes before slicing.
Substitutions
Make this spinach artichoke quiche your own with these simple swaps:
- Dairy-Free: Replace heavy cream with full-fat coconut milk and use dairy-free cheese alternatives
- Gluten-Free: Use a gluten-free pie crust or make the spinach artichoke quiche no crust version
- Lower-Calorie: Substitute milk for heavy cream and reduce cheese by ⅓
- Vegetable Swaps: Replace spinach with kale or Swiss chard (just remove tough stems first)
- Cheese Options: Switch parmesan for gruyère, swiss, or cheddar based on what you have on hand
Variations
Looking to customize this spinach and artichoke quiche recipe? Try these delicious twists:
- Dairy Alternatives: Replace heavy cream with half-and-half or whole milk for a lighter version
- Cheese Options: While parmesan and feta work beautifully, you can also use gruyere or swiss for a different flavor profile in your cheese quiche
- Add Protein: Include cooked bacon, ham, or chicken for a non-vegetarian version
- Herb Boost: Fresh dill, thyme, or basil can add wonderful dimension
- Spice It Up: Red pepper flakes or a dash of hot sauce in the egg mixture adds a pleasant kick
Equipment For Spinach Artichoke Quiche
Making this spinach artichoke quiche doesn't require any fancy tools! Here's what you'll need:
- 9-inch pie dish – For the crust and baking the quiche
- Mixing bowl – For whisking eggs and cream
- Whisk – To blend eggs and cream evenly
- Skillet – For sautéing onions, garlic, and spinach
- Spatula – To stir and mix ingredients
- Knife – For chopping onions and artichokes
- Cutting board – For preparing ingredients
Storage
This spinach & artichoke quiche Costco lovers try to replicate actually stores beautifully:
- Refrigerator: Store leftovers covered for up to 3 days
- Freezer: Baked quiche can be frozen for up to 2 months (wrap tightly in plastic wrap and foil)
- Make-Ahead: Assemble the day before, refrigerate unbaked, and add 5-10 minutes to the baking time
What to Serve With Spinach Artichoke Quiche
This versatile spinach and artichoke quiche pairs beautifully with so many accompaniments, making it perfect for everything from brunch gatherings to weeknight dinners. Here are some delicious pairing suggestions to complete your meal:
Fresh Salads
- Arugula Salad with Lemon Vinaigrette - The peppery arugula and bright citrus dressing cut through the richness of the quiche perfectly.
- Classic Caesar Salad - Crisp romaine and tangy dressing make a traditional pairing that never disappoints.
- Mediterranean Cucumber Tomato Salad - Fresh vegetables with herbs and feta complement the Mediterranean flavors in the quiche.
Satisfying Sides
- Herb Roasted Potatoes - Crispy on the outside, tender inside, these potatoes turn your quiche into a hearty meal.
- Garlic Parmesan Asparagus - When in season, roasted asparagus makes a natural companion to your spinach artichoke quiche.
- Rosemary Focaccia - If you're not watching carbs, a slice of herbed focaccia soaks up the creamy quiche flavors beautifully.
Top Tip
The single most important tip for achieving quiche perfection is properly blind baking your crust. This extra step prevents the dreaded "soggy bottom" that ruins even the most delicious spinach and artichoke quiche filling. Don't skip the pie weights (dried beans work perfectly!) and make sure to prick the bottom with a fork before baking to prevent air bubbles.
Grandmama's Magic Touch
What makes the best spinach and artichoke quiche truly special? In my family, it's Grandmama's technique of "sweating" the spinach with a pinch of nutmeg before adding it to the quiche filling. While many recipes (even the famous Starbucks spinach artichoke quiche) use raw spinach, this extra step removes excess moisture and infuses the spinach with subtle warmth that transforms this spinach artichoke quiche recipe from good to unforgettable.
I'll never forget watching Grandmama's hands expertly squeeze every drop of water from the spinach, saying "this is why your quiche never gets soggy, dear." She'd then add a whisper of freshly grated nutmeg – never the pre-ground stuff! This technique works beautifully whether you're making a traditional spinach and artichoke quiche with crust or trying the increasingly popular no-crust spinach artichoke quiche variation.
FAQ
Does spinach need to be cooked before putting in quiche?
Yes, you should always cook spinach before adding it to your spinach artichoke quiche. Raw spinach contains too much water that will release during baking, making your quiche watery. Sautéing the spinach first allows you to remove this excess moisture, resulting in a perfectly set quiche with concentrated flavor.
What is the secret to a good quiche?
The secret to a truly exceptional spinach and artichoke quiche is threefold: properly blind baking the crust, removing excess moisture from vegetables (especially spinach), and using the right ratio of eggs to cream (about 1 large egg per ½ cup of cream). These techniques ensure a flaky crust, creamy filling, and perfect texture every time.
What are 3 main differences between a frittata and a quiche?
Crust vs. No Crust: A traditional spinach quiche has a pastry crust, while a frittata has no crust.
Dairy Content: Quiche contains significant heavy cream, creating a custard-like filling, while frittatas use little to no dairy.
Cooking Method: Quiche is baked entirely in the oven in a pie dish, while frittatas typically start on the stovetop and finish in the oven in a skillet.
Should you saute veggies before adding to quiche?
Yes, you should always sauté vegetables before adding them to your spinach artichoke quiche recipe. This critical step removes excess moisture, enhances flavor through caramelization, and ensures vegetables are properly cooked. Raw vegetables can release water during baking, leading to a soggy quiche and undercooked vegetables.
From Our Kitchen to Yours
This spinach artichoke quiche has graced our family table for countless Sunday brunches and casual dinner gatherings. The combination of tender spinach, marinated artichokes, and that perfectly creamy filling never fails to bring smiles and requests for seconds.
Have you tried making this spinach and artichoke quiche recipe? I'd love to see your creations and hear about any personal touches you've added! Drop a comment below or tag us in your photos on social media.
While you're exploring comfort food classics, don't miss our Jalapeno Cheddar Sourdough for a perfect weekend breakfast, Pistachio Tiramisu that pairs beautifully with this quiche, or Cherry Cheesecake Recipe for another crowd-pleasing favorite.
Until next time, happy cooking and even happier eating. There's nothing quite like gathering around the table to share a slice of homemade quiche artichoke spinach goodness with those you love!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Spinach Artichoke Quiche
Spinach Artichoke Quiche
Equipment
- 9-inch pie dish (For the crust and baking the quiche)
- Mixing bowl (For whisking eggs and cream)
- Whisk (To blend eggs and cream evenly)
- Skillet (For sautéing onions, garlic, and spinach)
- Spatula (To stir and mix ingredients)
- Knife (For chopping onions and artichokes)
- Cutting board (For preparing ingredients)
- Pie shield or foil (To protect the crust from burning)
- Measuring cups/spoons (For precise ingredient measurements)
Ingredients
- piece Pre-made pie crust - Or use homemade crust
- 4 large Eggs - Whisked
- 1 cup Heavy cream - Substitute half-and-half for a lighter version
- 2 cups Fresh spinach - Roughly chopped (or 1 cup frozen, drained)
- 1 cup Marinated artichoke hearts - Drained and chopped
- 1 small Onion - Finely diced
- 2 cloves Garlic - Minced
- 1 tablespoon Olive oil - For sautéing
- 1 cup Parmesan cheese - Can substitute gruyère, Swiss, or cheddar
- ½ cup Feta cheese - Optional, can substitute other cheeses
- ¼ teaspoon Nutmeg - Adds warmth to the dish
- ½ teaspoon Salt - Adjust to taste
- ½ teaspoon Black pepper - Adjust to taste
Instructions
- Preheat the oven to 375°F (190°C). Unroll the pie crust and press it into a 9-inch pie dish. Crimp edges decoratively and prick the bottom with a fork. Chill in the refrigerator while preparing the filling.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Toss in fresh spinach by the handful, stirring until wilted. Drain excess liquid. Stir in chopped artichokes and cook for another minute. Remove from heat and let cool for 5 minutes.
- In a large bowl, whisk the eggs until smooth. Add heavy cream and continue whisking until combined.
- Fold in 1 cup of cheese, nutmeg, salt, and pepper. Stir in the cooled vegetable mixture until evenly combined.
- Pour the filling into the prepared crust (or directly into a greased pie dish for a no-crust version). Sprinkle the remaining ½ cup cheese on top.
- Cover the edge of the crust with foil or a pie shield to prevent burning. Bake for 35-40 minutes, then remove the foil. Continue baking for 5-10 more minutes until the center is set but slightly jiggly.
- Let the quiche cool for at least 15 minutes before slicing. Serve warm and enjoy!
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