Spinach Artichoke Quiche (No Blind Baking Needed)

This spinach artichoke quiche has a golden, flaky crust, a silky custard, and just the right mix of earthy spinach and tangy artichokes. It feels a little special but comes together with about 15 minutes of actual work—the kind of dish that works for brunch company or a Tuesday night when you just want something warm and satisfying.

I skip the fussy blind-baking step, and the crust still turns out crisp and sturdy. The filling is rich without being heavy, and the leftovers hold up beautifully for days.

Why This Quiche Always Works

The custard ratio here is one I tested until it came out velvety every time, not watery or rubbery. The trick is plenty of eggs and half-and-half, plus a small spoonful of flour that helps it set just enough without being gluey.

I use frozen spinach and jarred artichokes because they’re always in my pantry, and they taste brighter than the canned kind. A thorough squeeze of the spinach removes the excess liquid so the filling stays creamy, not soggy.

The crust doesn’t need pre-baking because the quiche goes into a hot oven right away. The edges of the dough hit that heat first and firm up quickly around the custard. It saves a step and delivers a crisp bottom every time.

Ingredients

• 1 (9-inch) refrigerated pie crust: store-bought makes this fast; homemade works too.
• 1 tbsp unsalted butter
• ½ cup diced yellow onion: about half a small onion.
• 2 garlic cloves, minced
• 10 oz frozen chopped spinach, thawed and squeezed very dry: use a towel to wring out all the water.
• 1 (14 oz) can artichoke hearts, drained and chopped: jarred, not marinated, for the cleanest flavor.
• 4 large eggs
• 1 cup half-and-half: whole milk works in a pinch but the filling will be less rich.
• 2 tbsp all-purpose flour
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Pinch of ground nutmeg
• 1 cup shredded low-moisture mozzarella
• ¼ cup finely grated Parmesan

Variations and Swaps

• Bacon or ham: Fold ½ cup cooked crumbled bacon or diced ham into the filling along with the spinach.
• Cheese change: Swap the mozzarella for Gruyère, fontina, or sharp white cheddar. Keep the Parmesan for that salty top note.
• Dairy-free: Use a plant-based pie crust, replace the half-and-half with unsweetened oat creamer, the butter with olive oil, and use a good melting vegan cheese. The texture will be a touch softer, but still satisfying.
• Sun-dried tomatoes: Add ¼ cup chopped oil-packed sun-dried tomatoes with the artichokes for a little sweetness and color.

If you like this, try my Broccoli Cheddar Quiche next.

How to Make Spinach Artichoke Quiche

Step 1: Sauté the Onion and Garlic

Heat your oven to 375°F (190°C). Melt the 1 tbsp butter in a small skillet over medium heat. Add the ½ cup diced onion with a pinch of salt and cook, stirring now and then, for about 5 minutes, until the onion is soft and translucent. Stir in the 2 minced garlic cloves and cook just 30 seconds more, until fragrant. Take the pan off the heat and let it cool slightly.

The onion should smell sweet and look glossy, not browned. Letting it cool a minute keeps it from scrambling the eggs later.

Step 2: Whisk the Custard

In a large bowl, whisk together the 4 eggs, 1 cup half-and-half, 2 tbsp flour, ½ tsp salt, ¼ tsp pepper, and the pinch of nutmeg. Whisk steadily until no streaks of flour or egg white remain.

The mixture will look pale yellow and feel thin, like pancake batter. That’s exactly what you want—the flour isn’t meant to thicken it now, but to gently set the filling as it bakes.

Step 3: Layer the Spinach and Artichoke Filling

Unroll the pie crust into a 9-inch pie dish (not deep dish) and crimp the edges. Scatter the squeezed spinach and chopped artichokes evenly across the bottom. Spoon the cooled onion mixture on top, then pour the custard over everything. Sprinkle the 1 cup mozzarella and ¼ cup Parmesan over the top.

Gently press any floating bits down with the back of a spoon so they’re mostly submerged. That way every bite stays moist and no cheese or spinach burns on top.

Step 4: Bake Until Puffed and Golden

Place the quiche on a baking sheet to catch any drips. Slide it into the preheated oven and bake for 35 to 40 minutes. The top should be puffed and deep golden brown, and the center should jiggle just slightly when you nudge the dish—it should not slosh.

If the crust edges darken too fast, loosely tent them with foil after about 25 minutes. The quiche will puff dramatically in the oven and then settle as it cools.

Step 5: Cool, Slice, and Serve

Move the quiche to a wire rack and let it rest for 10 minutes. The filling firms up during that short rest, so the slices hold their shape cleanly. Cut into wedges and serve warm.

The quiche will deflate a bit, and that’s normal. Each slice should show ribbons of spinach and artichoke suspended in a creamy, tender custard.

A Few Notes for the Best Quiche

• Spin dry like it matters: Use a clean kitchen towel to wring every last drop of water from the thawed spinach. Any extra moisture will turn the custard watery.
• Don’t skip the baking sheet: It catches any butter or egg that bubbles over and saves you from cleaning the oven floor later.
• Rest before slicing: Those 10 minutes off the heat let the quiche set completely, so you get neat slices instead of a soupy first piece.
• Use a sharp serrated knife to slice: It cuts through the crust and filling without squishing the tender center.
• Cold leftovers are a treat: The quiche tastes almost like a savory tart straight from the fridge the next day.

Bake times for different pans:

Storing Leftover Quiche

Refrigerate: Cool the quiche completely, then wrap it tightly or store slices in an airtight container. It keeps well for up to 4 days.

Reheating: Warm individual slices in a 350°F oven for 10 to 15 minutes, or microwave for 1 minute. The oven brings back the crisp crust; the microwave is totally fine when you’re short on time.

Serve cold: The quiche is just as good chilled. Pack a slice for lunch with a simple salad.

What to Serve with Spinach Artichoke Quiche

A bright green salad with a lemony vinaigrette cuts through the richness of the custard and cheese. For a heartier spread, roasted asparagus or a simple fruit salad work beautifully. The quiche carries the meal, so a light, acidic side is all you need.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes. Sauté 8 oz fresh spinach in a little oil until wilted, then squeeze it as dry as you can. The volume will shrink dramatically, so you’ll need a whole bag to match the amount here.

Can I make this quiche crustless?

Absolutely. Grease a 9-inch pie dish well with butter or nonstick spray, assemble the filling directly in the dish, and bake for about 5 minutes less. The edges will pull away slightly when done.

How do I know when the quiche is truly done?

The center should jiggle like set gelatin, not ripple like liquid. If you want to be precise, an instant-read thermometer stuck in the center should read 165°F (74°C).

Can I freeze spinach artichoke quiche?

Yes. Bake and cool the quiche completely, then wrap it in a double layer of plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Spinach Artichoke Quiche Recipe

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 1 (9-inch) refrigerated pie crust
• 1 tbsp unsalted butter
• ½ cup diced yellow onion
• 2 garlic cloves, minced
• 10 oz frozen chopped spinach, thawed and squeezed very dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 4 large eggs
• 1 cup half-and-half
• 2 tbsp all-purpose flour
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Pinch of ground nutmeg
• 1 cup shredded low-moisture mozzarella
• ¼ cup finely grated Parmesan

Method

 

1. Heat oven to 375°F (190°C). Melt butter in a skillet over medium heat. Cook onion with a pinch of salt for 5 minutes until soft, then add garlic and cook 30 seconds. Remove from heat.
2. In a bowl, whisk eggs, half-and-half, flour, salt, pepper, and nutmeg until smooth.
3. Place pie crust in a 9-inch pie dish. Layer spinach, artichokes, onion mixture, and custard. Top with mozzarella and Parmesan, gently pressing fillings down.
4. Set quiche on a baking sheet and bake 35 to 40 minutes, until puffed, golden, and the center jiggles only slightly. Tent crust edges with foil if needed.
5. Cool on a rack 10 minutes, then slice and serve warm.

Notes

Let the quiche rest at least 10 minutes before slicing—it finishes setting off the heat. If the top browns faster than the center sets, loosely cover with foil for the last 10 minutes of baking.