Spinach Artichoke Quiche: A Creamy Brunch Classic Inspired by a Beloved Dip

Spinach Artichoke Quiche takes everything people love about the classic spinach artichoke dip and transforms it into a rich, satisfying savory pie. With a buttery crust, creamy egg filling, tender spinach, and briny artichoke hearts, this quiche is perfect for brunch, lunch, or even a light dinner.

Quiche has long been a staple of French cuisine, but over the years it has become a versatile canvas for countless flavor combinations. This spinach artichoke version is especially popular because it balances richness with freshness. The eggs and cream create a custard-like base, while spinach adds earthiness and artichokes bring a subtle tang that keeps every bite interesting.

One of the best things about spinach artichoke quiche is its flexibility. It can be served warm, at room temperature, or chilled, making it ideal for gatherings, meal prep, and holidays. It also pairs beautifully with salads, soups, or fresh fruit, allowing it to fit seamlessly into any menu.

This recipe is designed for home cooks of all levels. It uses simple ingredients, straightforward steps, and delivers consistent results. Whether you’re hosting brunch or looking for a make-ahead breakfast option, this quiche is a reliable crowd-pleaser.

Why You’ll Love This Spinach Artichoke Quiche

• Creamy and savory with a perfectly set custard
• Great make-ahead dish for busy mornings
• Inspired by a classic dip everyone already loves
• Versatile for breakfast, brunch, lunch, or dinner
• Customizable with different cheeses or add-ins

It’s comfort food that still feels elegant and fresh.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 3 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1½ cups shredded cheese (Gruyère, mozzarella, or a blend)
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp nutmeg (optional)

Instructions

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and crimp edges as desired.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg.
5. Spread spinach and chopped artichokes evenly over the pie crust.
6. Sprinkle shredded cheese over the vegetables.
7. Pour egg mixture evenly into the crust.
8. Bake for 40–45 minutes, until the center is set and the top is lightly golden.
9. Let quiche rest for 10 minutes before slicing and serving.

Spinach Artichoke Quiche

A creamy savory quiche filled with spinach, artichokes, and melted cheese in a flaky pie crust.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Breakfast, Brunch

Cuisine: American, French-Inspired

Calories: 380

Ingredients

  

• 1 pie crust 9-inch, unbaked
• 3 cups spinach fresh, chopped
• 1 cup artichoke hearts chopped
• 4 eggs large
• 1 cup heavy cream
• 0.5 cup milk
• 1.5 cups shredded cheese Gruyère or mozzarella

Equipment

• Pie dish
• Mixing bowls
• Skillet
• Whisk

Method

 

1. Prepare pie crust and preheat oven.
2. Sauté garlic and spinach until wilted.
3. Whisk eggs, cream, milk, and seasonings.
4. Layer vegetables and cheese in crust.
5. Pour egg mixture and bake until set.

Notes

Allow quiche to rest before slicing for clean cuts.

Tips for the Perfect Quiche

• Drain vegetables well: Excess moisture can prevent proper setting
• Use room-temperature eggs: They blend more smoothly
• Don’t overbake: The center should jiggle slightly when done
• Let it rest: This helps slices hold their shape

Variations and Add-Ins

• Cheesy boost: Add cream cheese or feta
• Protein: Add cooked bacon or chicken
• Gluten-free: Use a gluten-free pie crust
• Crustless: Bake directly in a greased dish

Serving Suggestions

Spinach artichoke quiche pairs beautifully with:

• Mixed green salad with vinaigrette
• Roasted potatoes
• Fresh fruit or berries
• Tomato soup

Storage and Reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat slices in the oven at 325°F for best texture or microwave gently.

A Brief Look at Quiche Tradition

Originally from the Lorraine region of France, quiche has evolved into countless regional and modern variations. This spinach artichoke version reflects how classic techniques adapt to contemporary flavors while maintaining their comforting roots.