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This freshly flavored Spinach and Artichoke Quiche needs just 10 minutes of prep time before it’s popped into the oven and baked to perfection! Loaded with veggies and easy to make, this quiche is truly the BEST way to jumpstart your morning.
Protein packed, loaded with nutritious vegetables and flavored with tasty ingredients like fresh garlic and mozzarella cheese, this quiche is beyond satisfying.
I love slicing and serving this breakfast delight when I have guests coming over for brunch, but also just when I want to treat myself, too!
This quiche is wonderful for starting the day because it’s hearty enough to actually fill you up and give you energy to tackle your busy day. Also, it’s so relatively healthy for you with balanced macros so you shouldn’t feel bad about enjoying a second slice if you choose to. Guilt-free and downright delicious? Yes, please.
I’d say that the most decadent part of this quiche is probably the pie crust.
Sorry keto queens, I just can’t resist how flaky and perfect it is as the base to this baked egg breakfast! I mean, I guess you could pick around it if you’re really trying to be good… But where’s the fun in that?
Ingredients
- Pie crust – You could make your own homemade pie crust if you’re feeling like an overachiever! But first thing in the morning, I like to use a store-bought one.
- Eggs – Make sure they’re large.
- Milk – Whole milk works best for this quiche recipe.
- Olive oil – Avocado oil will also work in a pinch.
- Onion – Use a shallot or white or yellow onion, they will all get the job done.
- Garlic – Make sure it’s fresh for the best flavor, not pre-minced.
- Spinach – Fresh, not frozen or canned spinach is needed.
- Artichoke hearts – Diced and marinated is the way to go.
- Shredded mozzarella cheese – If you can get your hands on freshly shredded mozzarella, that’s the best way to go!
- Salt and pepper – Just a sprinkle of both, to taste.
What’s another way to pack more protein into this quiche?
Add more liquid egg whites or add some turkey sausage or chicken sausage slices!
How can I make sure my spinach and artichoke quiche isn’t too dense?
There are several things you can do to ensure a light and fluffy quiche!
First, make sure to beat your eggs a lot before mixing them with other ingredients to give them a lighter consistency. Also, whole milk helps lighten the eggs and ensure the quiche isn’t dense, so make sure you do NOT skip that ingredient.
What other cheeses can I add?
Mozzarella is my personal favorite cheese to toss into this quiche, but there are plenty of others that are tasty too! Fontina or gruyere are wonderful substitutes!
Can I prep this ahead of time?
You can mix all the liquids together and pour it into the pie dish the morning you want to bake it but other than that, you can’t really let the liquid sit on the pie dough otherwise it’ll make it soggy.
Start the day off deliciously!
Cheddar Jalapeño Tater Tot Frittata
Spinach and Artichoke Quiche
Equipment
Ingredients
- 1 prepared pie crust
- 5 large eggs
- ¾ cup (177 ml) whole milk
- 1 tablespoon olive oil
- ¼ cup (40 g) onion, diced
- 1 garlic clove, minced
- 2 cups (60 g) spinach
- ½ cup (100 g) diced marinated artichoke hearts
- 1 cup (112 g) shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375 °F (191 °C). Grease an 8-inch pie pan with nonstick baking spray and unroll the prepared pie crust into the pan. Press it down into the bottom and edges and crimp the top with your fingers or a fork.
- Poke the bottom of the crust a few times with a fork. Cover it with parchment paper and fill it with pie weights (or dried rice or beans).
- Bake for 10 minutes. Then, remove the pie weights and set the crust aside while you make the filling.
- Whisk together the eggs and milk until well combined.
- Heat a small skillet over medium heat. Add the olive oil and diced onion. Cook for 4-5 minutes or until the onion is soft and translucent.
- Add the garlic, spinach, and artichoke hearts and cook, stirring occasionally, for another 2-3 minutes or until the spinach is fully wilted.
- Sprinkle the cheese over the par-baked pie crust. Then spread the spinach mixture over and pour the egg mixture on top.
- Bake for 45-50 minutes or until the quiche is set in the center and doesn’t jiggle when shaken.
- Allow the quiche to cool slightly (about 5 minutes), then slice and enjoy.
- Store any leftover quiche in an airtight container in the fridge for up to two days.
This was delicious! I used a frozen piecrust, 2/3 cup mozzarella and 1/3 cup parmesan, and whipping cream instead of milk because that’s what I had. I make quiche all the time, and my husband said this was the best one yet. So simple to make, this is definitely going into the rotation.