Make Ahead

Spinach Artichoke Quiche Epicurious

March 11, 2015
0 Ratings
  • Serves 6
Author Notes

Spinach artichoke quiche is a delicious twist on your favorite dip! With Monterey Jack and Parmesan cheeses its rich and filling! —garlic and zest

What You'll Need
  • 1 9-inch pie crust
  • 1 14 oz. can artichoke bottoms or hearts, dried of any excess moisture
  • 1 10 oz. package frozen spinach, thawed and squeezed dry of excess moisture
  • 4 eggs
  • 1 cup milk
  • 3/4 cup heavy cream
  • 1 tablespoon or more, hot sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups monterey jack cheese, divided
  • 1 1/4 cups parmesan cheese, divided
  1. Preheat oven to 450 degrees.
  2. Press pie crust into a 9" glass pie dish. Crimp edges for decorative finish or use the tines of a fork to create a pattern on the edges of the crust. Place a piece of parchment paper in the pie crust and fill with pie weights or dried beans. Bake for 8-9 minutes until pie crust is set and just barely starting to brown.
  3. Reduce oven temperature to 375 degrees.
  4. Whisk eggs in a large bowl. Add milk, cream, hot sauce, pepper, garlic powder, 1 cup monterey jack and 1 cup parmesan cheese and stir well to combine.
  5. Add the thawed and welldrained spinach and mix in well.
  6. If using artichoke bottoms, pat them dry with paper towels and arrange them in the bottom of the pie crust.
  7. If using artichoke hearts,dry them thoroughly and roughly chop them before stirring into the spinach mixture.
  8. Pour the spinach mixture into the pie crust, smoothing it out with a spatula. Top with remaining cheeses.
  9. Bake for about 1 hour until set. Remove from oven and let cool for 15-20 minutes before serving.
  10. This can be made a day ahead and refrigerated. To reheat, place in a 300 degree oven for 20 minutes.
  11. Serve with extra hot sauce and sour cream if desired.

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1 Review

Darian May 18, 2020
My family really loved this quiche! It is, as advertised, quite reminiscent of spinach-artichoke dip. It was also a great way to stretch trips to the grocery store, as it used frozen spinach and canned artichokes. It's been challenging to include produce in meals that are too far since the last grocery run, but with the coronavirus, we aren't doing in-between stops for one or two things. We had a little bit left over, and I thought the quiche was even better the next day.