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Spinach Artichoke Quiche

Spinach Artichoke Quiche Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.