“This is such a great recipe! I use cream and Gruyere cheese. Just so wonderful. Always gets rave reviews!”
~ Motowngirl

If you love quiche—or can’t resist a hot, cheesy spinach artichoke dip—you’re going to adore this Spinach Artichoke Quiche. It’s comforting, simple, and built from pantry staples, making it the perfect busy-day meal.

Why You’ll Love This Quiche

This recipe combines everything you love about classic spinach artichoke dip with the ease of a no-fuss quiche. A frozen pie crust keeps things simple, while a mix of sharp, flavorful cheeses takes it over the top. Whether you’re serving brunch, lunch, or a light dinner, this quiche always wins people over.

Choose Bold, Flavorful Cheeses

When cooking with cheese—especially in a creamy custard—it’s best to reach for varieties with a stronger flavor. Milder cheeses can get lost, but aged options like sharp cheddar, Gruyere, or Parmesan shine through beautifully.

Mild cheddar: aged 2–3 months
Sharp cheddar: aged 6–9 months
Extra sharp: aged 18–24 months

Any of these will give your quiche fantastic depth.

Quiche: The Ultimate Flexible Meal

One of the best things about quiche is how endlessly customizable it is. Go all-veggie with onions and herbs, or make a heartier version with ham. This spinach artichoke version is a great meatless option—so good it may even convert your most devoted carnivores! I often lean on quiches when I’m planning meatless meals during the week.

Make It Easy with a Store-Bought Crust

Quiche shouldn’t feel complicated, and a pre-made crust is a total time-saver.

Frozen crusts bake beautifully (Marie Callender’s is a favorite).
Refrigerated crusts work too.
No blind-baking, thawing, or fussing required.

Tip: Transfer the frozen crust into your own pie plate before filling for better support and a nicer presentation.

Tips for Perfect Quiche Every Time

Use enough eggs to create a sturdy but tender custard—about 4–6 for a 9-inch pie.
Remove excess moisture from spinach and artichokes to avoid a soggy quiche.
Bake until fully set: the center should be risen, lightly browned, and not wobbly.

Spinach & Artichoke Quiche

Serves: 8
Prep Time: 1 hour 10 minutes
Cook Time: 50 minutes
Total Time: 2 hours

Ingredients

1 frozen pie crust (do not thaw)
5 large eggs
1 cup milk, half-and-half, or cream
1 cup shredded sharp cheese (cheddar, Gruyere, or your favorite)
½ cup shredded Parmesan
14 oz can artichoke hearts, drained
5 oz frozen spinach, thawed and well-drained (about half of a 10 oz box)
½ tsp salt
½ tsp freshly cracked black pepper

Instructions

Preheat oven: Set to 400°F.
Mix custard: Whisk eggs in a large bowl until smooth. Whisk in the milk or cream, then stir in both cheeses.
Prep vegetables: Squeeze excess liquid from the artichoke hearts, chop, and add to the bowl. Chop the drained spinach and add it as well. Season with salt and pepper.
Assemble: Pour the filling into the frozen pie crust.
Bake: Bake for about 50 minutes, or until the center is fully set and lightly browned. A toothpick inserted into the middle should come out clean.
Cool slightly: Let the quiche rest a few minutes before slicing.

Notes & Storage

Freezer-friendly: Quiche freezes beautifully—make two and freeze one for later.
Refreezing crust is fine: If you’re using a frozen crust, it’s perfectly acceptable to refreeze once filled and baked.