Spinach and Artichoke Quiche

We give instructions for making your own crust from scratch. You can also easily use a frozen pie shell, just keep it frozen, do not defrost.

We use goat cheese in this recipe. You could easily sub with grated Gruyere or Monterey jack.

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Making Homemade Crust time: 2 hours
  • Yield: Serves 6 to 8

Ingredients

Crust:

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 4 ounces, 8 Tbsp) butter
  • 2 to 2 1/2 Tbsp of water
  • One 9-inch pie dish

Quiche: 

  • 1/2 cup, packed, finely chopped artichoke hearts (cooked fresh or canned artichoke hearts packed in water)
  • 6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water (wrap in clean tea towel or several layers of paper towels and squeeze), finely chopped
  • 1 Tbsp butter
  • 1/2 cup minced shallots
  • 2 teaspoons grated lemon zest
  • 4 eggs (large)
  • 1 cup milk
  • 1/2 cup heavy whipping cream
  • 4 ounces goat cheese
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tbsp minced chives or green onion greens

Method

1a Make the dough for the quiche crust: In a medium bowl, whisk together the flour and salt.

Cut the butter into cubes and use your (clean) hands to work the butter into the flour until you have a mixture that looks like a coarse meal with pieces of butter no bigger than a pea.

Sprinkle water onto the flour mixture a little at a time, and work the dough with your hands until the dough can be formed into a ball.

Flatten the ball into a disk and wrap with plastic wrap. Chill for at least 1 hour.

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1b Roll out the dough: When you are ready to roll out the dough, remove the disk from the refrigerator and let come to room temp for 10 minutes.

Roll out the dough on a lightly floured surface to a diameter 2 inches wider than your pie or tart pan. Drape the rolled out dough over the pie or tart pan and press the dough into the sides of the pan. Trim and crimp the edges.

Place in freezer for 30 minutes to an hour.

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2 (Optional) Pre-bake the crust: At this point, if you want, you can "blind bake" or pre-bake the crust. Pre-baking the crust will ensure that the bottom crust is browned and won't get soggy. I often skip this step and find that although the bottom crust might not get browned, it's usually perfectly palatable.

To pre-bake a store-bought crust, just follow the directions on the crust package.

To pre-bake the homemade crust in this recipe, line the inside with aluminum foil and fill it with pie weights such as beans. The foil and the pie weights will help keep the sides of the crust from sliding down as it bakes.

Bake for 15 minutes at 375°F, then remove the foil and weights, prick the bottom of the crust with the tines of a fork , and bake for another 10 minutes. Let cool down a bit before filling with the quiche custard filling.

3 Cook the shallots: Melt butter in a small saucepan on medium heat. Add the minced shallots and cook 3 to 4 minutes until translucent. Remove from heat.

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4 Prepare the filling: Preheat oven to 375°F. Beat the eggs in a large bowl. Add the goat cheese and whisk until smooth. Whisk in the milk, cream, salt, pepper, chopped spinach, chopped artichokes, the cooked shallots, lemon zest, and the chives.

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5 Bake the quiche: Pour filling into the frozen pie crust. (If you are using a tart pan with a removable bottom, you may want to put the pan on a foil lined or rimmed sheet pan.)

Place in oven. Bake at 375°F for 10 minutes, then reduce the heat to 350°F and cook for 30 minutes, or until the center of the quiche has set.

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6 Let cook before serving: Remove from oven and let sit and cool to room temperature before slicing and serving.

 

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Comments

  • Ginny Willcox

    Best quiche ever. Lovely texture. I used boursin in place of goat cheese.

    xxxxxyyyyy

  • Alex

    Just a note to tell you that your site is GREAT. You actually make me think I can make a good pie crust…All your explanations and pictures do make it much easier to follow – what’s happening …Thank you :-)

  • Gail Wilkinson

    I HAVE BEEN ENJOYING YOUR RECIPE POST FOR QUITE A WHILE NOW AND NEVER MISS CHECKING EACH AND EVERY ONE OF THEM. YOUR LETTERS WITH THE INFORMATION AND STORIES ARE AS IMPORTANT AS THE RECIPES IN MY BOOK. YOU HAVE A WONDERFUL THING GOING HERE AND I HOPE YOU KEEP IT UP FOR A LONGTIME TO COME. THANK YOU SO MUCH FOR SHARING ALL OF THESE WONDERFUL STORIES WITH THE RECIPES. IT MAKES THEM ALL THE MORE ENJOYABLE TO MAKE AND SAVOR.

  • Brooklyn Girl

    Can ricotta be used in place of goat cheese? Always love your site.

    • Elise Bauer

      Hello Brooklyn Girl, I don’t see why not. Goat cheese is a bit tangy-er though. You might want to add a little lemon juice or vinegar.

    • Ginny Willcox

      I used a round of Boursin instead of goat cheese and my family loved it. It’s now the best quiche I ever made!

  • Julie

    I had such high hopes for this recipe but unfortunately nobody in my family liked it. For me I think maybe it was just too salty. People who are not accustomed to heavily salted food might be more satisfied by reducing the salt by at least half. I see so many good reviews, so maybe the main issue for us is that I’m usually pretty light-handed with the salt.

  • DENISE CROSBY

    I have made this 2 times with Swiss Chard and I have received so many compliments a must try for any skeptic… It’s definitely my New favorite.

  • Robyn Hart

    Oh my goodness! This is the best quiche recipe I have ever tried. I made no changes, other than using fresh spinach because it is available right now where I live. Yum!!

  • Theresa

    Made this today and it was excellent. I made a couple minor tweaks though. I used feta cheese instead of goat cheese, and I left out the lemon zest and added a dash of nutmeg instead. It came out a little watery, so next time I will try frying a little flour with the shallots to prevent that.

    • nice

      You have to press the liquid out of sauted fresh spinach ALOT. I use a strainer and a spoon.

  • Kathleen

    I made this tonight and it was delicious. I may blind bake the crust if I make this again as the center was a bit soggy, still more than edible. I used 10 ounces of fresh greens cooked down to 6 ounces. Thanks for the recipe!

    xxxxxyyyyy

  • daria1963

    I made this for breakfast today and my husband and I’m almost…almost embarrassed to say we’ve almost finished it! It was pure perfection. Your recipes never disappoint. I’m SO glad I found your name in my other favorite blogger, Vanilla Garlic. OK, I’m off to finish the quiche!! ;-)

  • Heather Kirkup

    This was tonight’s dinner with a simple side salad. Delicious! Thank you :)

  • Michelle Affinito

    I made this dish for our Thursday morning family breakfast, it was great. Once all the prep work is done, so easy to put together. I did use pre-made pie crust my Aunt had donated to the cause. It was great.

  • Marcio T

    Elise,

    I am a big fan of your site. I just made this recipe, and it is delicious. So much better than those sold in delis.

    It was just right for two small frozen pie crusts. I put the batter, which is quite liquid, in the frozen crust right off the freezer, and popped into a 375F oven for about 10min, lowered to 350F, and then left there until golden for about 40-50min more.

    Yum!
    Marcio T

    • Elise Bauer

      Thanks for sharing your adaptation to two smaller frozen crusts Marcio!

  • Carol at Wild Goose Tea

    Perfect meal for spring—I agree. But it also reminds me how long it has been since I have made a quiche. They microwave soooooo well.

  • Helaine

    Elise, have you tried this crust recipe with whole wheat flour instead of AP flour? Thanks for yet another great recipe.

    • Elise Bauer

      Hi Helaine, no I haven’t, but if you do, please let us know how it turns out for you!

  • Dawn

    Is there any way you can think of to make this for 2 ?? I large quiche would just go to waste for us…THanks so much!

    • Elise Bauer

      You can halve the ingredients, all of them, make mini crusts and put them in a muffin tin, fill with quiche filling, bake for much less time (no idea how long, you would have to experiment. Or you can just bake it, and freeze what you don’t eat!

  • Anne

    I wonder if this would work with goat milk….looks divine.

  • Holly - Mean Mother Cooker

    Oh this looks lovely! I will give this a go. I’m making a lot of flans at the moment and I think the kids will love this one too. I’m still getting to grips with making pastry though. It’s always a bit hit and miss. I love a cheese pastry too. What are your top pastry tips? My hands are usually freezing cold, so surely I should be a pastry queen! Thanks for the recipe!

    • Elise Bauer

      Hi Holly, for this pastry crust you don’t have to have anything cold, in fact, if the butter is too chilled it will make it harder to work with. My tips are to use your hands to make the crust, use enough butter (ratio in the ingredient list), and to work with butter that has had a chance to sit at room temp for a few minutes so that it’s easier to manipulate with your hands. Good luck!

  • Malar Subramaniam

    Hi Elise – another great recipe, thank you. If I’m not able to get artichokes, could you suggest what else I could use that would taste good?

    • Elise Bauer

      Hi Malar, I would just add a couple more ounces of cooked spinach instead then and call it a spinach quiche. Mushrooms are good with spinach, if you use them, you have to cook them first and get out as much of their moisture as you can.

  • Rebecca Soley

    It’s in the oven cooking right now. Can’t wait to try it! Just wanted to mention that you need to add the lemon zest in step 3 (at least that’s what I’m assuming). Thanks for sharing.

  • Brigitte

    My gandmother always used a bit of freshly ground nutmeg with cooked spinach dishes. Do you think this wold enhance these flavors or interfere with the artichokes?

    • Elise Bauer

      Hi Brigitte, I thought about adding nutmeg to the quiche but in the end I was happy that I did not, because I loved the flavoring just as it was. But that said, I don’t see any harm in adding nutmeg, if you try it, please let us know how it works out for you.

  • Amy

    This looks beautiful. Have you tried freezing it? Unbaked/baked?

    • Elise Bauer

      I have not tried freezing this particular quiche, but if it behaves like other quiches, it should freeze fine, cooked.

  • Martine

    Looks great but can I use an alternative for cream, on a diet!!

  • Kathy

    Hi Elise. I plan to fresh spinach. I want to ensure i have enough spinach. If i weight out 6 ounces of uncooked spinach, will this amount make 6 ounces of cooked spinach?

    • Elise Bauer

      Hi Kathy, I have no idea how much raw spinach you’ll need to make 6 ounces of cooked spinach, I suggest googling it!

      • Nancy

        I made this yesterday and used about 18 oz of fresh spinach. Once I squeezed the water out, I split the result between two quiches and there was plenty of spinach in both. I would say a 10 oz package of fresh spinach should do the job for one quiche.

        I added a diced ham steak to each quiche–one made with goat cheese, one made with gruyere–and I got raves. Delicious!

  • Bettie Hirshom

    Sounds perfect. Can I make ahead and freeze it? Cooked or uncooked?
    Bettie

    • Elise Bauer

      Hi Bettie, sure! Cook it first, let it cool, wrap tightly with plastic wrap or better yet vacuum seal, and freeze. Put in oven to reheat.

  • Lauren

    This looks fantastic, however I would like to make this crustless. How would I do that?

    • Elise Bauer

      Hi Lauren, the filling as written will definitely not support itself without a crust. If I were to attempt to make a crustless version, I would add an egg and reduce the spinach and artichokes by half, and then just bake it in a buttered pie dish until set. That said, I think you’ll have to experiment to see what ratio works best for you. Let us know how it turns out!

      • Mary Ann

        Elise’s suggestion sounds like the quiche will be turned into a delicious sort-of fritatta. If the reason you’re objecting to a crust is because of flour and fat, make a grated potato crust.

        • Lauren

          That sounds great Mary Ann.. how do you do make a grated potato crust?

    • Louise

      I do this all the time, by adding cheese instead of cream and adding 2 eggs. It works great. 1 cup of shredded cheese, your choice.