This ultra creamy Spinach Artichoke quiche is loaded with amazing flavor and uses a special method to get a super creamy egg custard with ribbons of spinach throughout. This is a favorite recipe of many because it is just that good!
Prep Time10 minutesmins
Cook Time45 minutesmins
Servings: 8slices
Calories: 438kcal
Ingredients
1deep dish pie shell(16 oz)
14ozcanned artichoke heartsdrained and chopped
2cupsfresh spinach
1/2cupmozzarella cheeseshredded
1/4cupparmesan cheeseshredded
6large eggs
1/2cupheavy cream
1/2cupmilk
1tspdijon mustard
1tspcrushed garlic
1/4tspsalt
1/4tspground black pepper
Instructions
Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans. Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature.Reduce oven temperature to 350˚F.Note: do not poke holes in the crust. This can allow the egg to leak through if the holes do not completely close during baking. Weighting the crust with beans should prevent the crust from bubbling up and so the holes are not needed.
Make the custard: In a medium bowl, add the eggs, heavy cream, milk, mustard, garlic, salt and pepper. Beat with a hand mixer until completely combined.
Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the chopped artichokes and half of the cheese on top of the spinach, then repeat with the remaining spinach, artichokes, and cheese.
Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 50-55 minutes or until the center is just set.
Let sit for 20 minutes and serve warm to room temperature. Enjoy!
Notes
For a crustless Spinach Artichoke Quiche- Omit the crust and instead, oil a deep dish pie pan and continue recipe as directed.