BAKE: Spinach, Feta & Artichoke Quiche
- Spinach, Feta, & Artichoke Quiche Ingredients
- Kitchen Equipment Needed
- How to Make Spinach, Feta, & Artichoke Quiche
- Storage & Serving Ideas
- Spinach, Artichoke & Feta Quiche
This spinach, feta, and artichoke quiche is a delicious vegetarian brunch or dinner option. It’s packed with bright green chopped spinach, tangy feta, chopped artichoke hearts, and a layer of mozzarella or Monterey jack cheese to keep the buttery pastry crust crisp.
This quiche echoes the flavor profile of a classic Greek spanokopita pie, but without the fussy phyllo layering! This spinach, feta, and artichoke quiche can be made ahead and reheated or served cold, making it great for meal prep or busy brunch menus. I use a homemade butter crust when I make this, but you can also use a commercial frozen or refrigerated pie crust if you’re in a hurry.
This vegetarian quiche recipe is a delicious non-fish option to serve during Lent, or makes a great Easter buffet dish. It’s especially nice in spring made with fresh green spinach, but it’s a simple and simply delicious combination any time of year, and can be made with chopped frozen spinach for even easier preparation!
Spinach, Feta, & Artichoke Quiche Ingredients
Eggs:
You’ll want fresh, large whole eggs for this quiche. The recipe quantities are for a standard pie plate, but you can also make this in a deep dish pie pan, using four instead of three eggs (see the recipe notes for adjustments to egg and dairy for a larger quiche).
Crack the eggs individually into a small bowl before adding to your quiche royale (the savory egg custard filling). This allows you to more easily remove any bits of shell. It also saves your quiche ingredients if one of the eggs is less than fresh. Of course, this is less of a concern with fresh eggs, but it only takes one off egg to spoil a whole bowl of ingredients if you don’t check them first!
Dairy:
You can vary the dairy product you use to make the quiche. Use whole milk for a regular quiche, or you may substitute half and half or heavy cream for part or even all of the dairy component for a richer, creamier egg custard. You could also substitute plain yogurt for up to a quarter of the milk for an even tangier quiche.
For this spinach, feta, and artichoke quiche, I usually use either all whole milk or whole milk with a small percentage of half and half (about 10-25%).
Cheese:
I like to add a layer of grated low-moisture mozzarella, provolone, or other mild flavored white melting cheese on top of the crust before adding the other toppings. Reserve a tablespoon or two of cheese to sprinkle on top after adding the other ingredients.
A thin melty cheese layer helps seal the crust and keeps it from getting soggy when it bakes. I like to do this with all my quiches, as long as the flavor is complementary to the other ingredients.
The crumbled feta is sprinkled over the spinach, before pouring the custard on top.
Spinach:
This quiche can be made with fresh bunch or baby spinach, blanched quickly in salted boiling water, then dunked in an ice bath to stop the cooking and set the color, and squeezed dry.
Or, you can also take a shortcut in your prep and use frozen chopped spinach. This is especially a good alternative in the heat of summer or in winter when fresh spinach is out of season, or if you’re just in a hurry and want something easier!
It’s best to thaw and drain the excess liquid from frozen spinach so your quiche isn’t soggy… if you’re in a hurry and forgot to thaw it, you can saute it in a skillet for a minute or two or until the excess liquid evaporates.
Artichoke:
I like to use canned quartered artichoke hearts, drained, and roughly chopped. You can also use frozen cooked artichoke hearts, or even fresh ones that have been simmered in salted lemon water until tender.
Herbs & seasoning:
You can use dried herbs or fresh in your spinach quiche. Quantities given are for dried herbs. Double the amounts for fresh herbs, or adjust to taste. I usually use oregano, but you can also use an Italian seasoning blend, thyme, or fresh parsley, if you prefer.
You’ll also want salt (I use either kosher or sea salt), freshly ground black or white pepper, and a hint of nutmeg.
Pie crust:
You can use your favorite homemade pie crust or a store bought one. A good quality crust will make your quiche better!
I like to use either a flaky butter crust or a pat-in-the-pan olive oil crust (I’ll link a recipe when I write up and post the olive oil crust that I’ve been using for years). You can also use a layered phyllo and melted butter crust for a spanokopita quiche!
Kitchen Equipment Needed
Pie plate or deep tart pan:
You can use a Pyrex glass pie plate, a heavy metal one, or a deep dish tart or quiche pan with removable bottom.
Mixing bowl and whisk:
Use a medium to large bowl or measuring cup, and a sturdy whisk or fork to mix the quiche custard mixture.
How to Make Spinach, Feta, & Artichoke Quiche
prepare pie crust & oven:
- Roll out the chilled pie crust and fit it into the pan, or pat the olive oil crust into an even layer on the bottom and sides of the pan.
- Return the pan to the fridge while you mix the filling.
- Preheat the oven to 375 F.
thaw or blanch spinach:
- For fresh spinach: trim the tough base of the stems from bunch spinach, thoroughly wash, and drain the spinach.
- Heat a pot with salted water to a rolling boil, and blanch the spinach just until it wilts. Remove the spinach immediately with a strainer or sieve, and dunk in a bowl of ice water, or spray with very cold water in a colander to shock it. This sets the color and stops it from overcooking.
- Drain and squeeze out any excess liquid, and roughly chop (skip the chopping if you used baby spinach).
- For frozen spinach: thaw overnight in the fridge and squeeze well to drain out any excess moisture. Chop unless you are using pre-chopped spinach.
- You can quickly thaw the frozen spinach in a saute pan over medium-high heat, evaporating the liquid or draining it before using the spinach in the quiche.
- Either way, let the spinach cool before adding it to the quiche crust.
make quiche custard:
- In a medium-large bowl, combine the eggs, dairy, salt & pepper, nutmeg, and herbs.
- Whisk or beat well until the mixture is smooth and lightly colored.
assemble the quiche:
- Sprinkle most of the grated mozzarella or jack cheese into the bottom of the prepared crust and spread in an even layer over the bottom of the crust.
- Spread the chopped spinach in the crust over the grated cheese in an even layer.
- Top the peppers with the chopped artichoke hearts and the crumbled feta cheese.
- Place the pie plate or tart pan on a baking sheet, and pour the quiche mixture gently over the filling.
bake & serve:
- Bake about 40-50 minutes. Remove from the oven when the center of the quiche is just set and the top and crust are lightly golden brown. If you aren’t sure, test with a skewer or knife to make sure that the center of the custard is cooked all the way through.
- Let cool at least 10-15 minutes before slicing. The spinach quiche will firm up as it cools and make nicer slices.
Storage & Serving Ideas
This spinach, feta and artichoke quiche can be served warm from the oven, chilled, or gently reheated. Refrigerate any leftovers, which are best eaten within three days.
You can also freeze the baked quiches either whole or in slices. Wrap well with plastic wrap or foil, or freeze slices well-wrapped or in airtight plastic or glass containers.
Reheat leftovers in the oven or microwave (partially thaw quiches frozen in a glass pie pan before baking, or start them in a cool oven).
Spinach, Artichoke & Feta Quiche
Equipment
- 1 pie plate (quantities are for regular pie plate, see notes for deep dish)
Ingredients
- 1 each pie crust, rolled and fitted to 9" pie plate (see post for tips and recipe link or use your favorite pastry crust, and notes for deep dish pie plate variation)
- 1 cup chopped frozen or blanched fresh spinach thawed & drained
- ⅔ cup mozzarella or Monterrey Jack cheese, shredded
- ½ cup crumbled feta cheese
- ½ cup chopped artichoke hearts you can use cooked fresh or frozen artichoke hearts, or well-drained canned ones
Quiche Custard
- 3 large eggs (see notes for deep dish quiche)
- 1 ½ cups whole milk, half and half, heavy cream, or a blend (you can substitute unsweetened non-dairy milk but this will alter the quiche texture and flavor)
- 1 tsp salt
- ½ tsp black pepper (to taste)
- ½ tsp dried oregano
- ⅛ tsp nutmeg preferably a pinch of freshly grated nutmeg
Instructions
prepare pie crust & oven:
- Roll out the chilled pie crust and fit it into the pan, or pat the olive oil crust into an even layer on the bottom and sides of the pan.
- Return the pan to the fridge while you mix the filling.
- Preheat the oven to 375 F.
thaw or blanch spinach:
- For fresh spinach: trim the tough base of the stems from bunch spinach, thoroughly wash, and drain the spinach.
- Heat a pot with salted water to a rolling boil, and blanch the spinach just until it wilts. Remove the spinach immediately with a strainer or sieve, and dunk in a bowl of ice water, or spray with very cold water in a colander to shock it. This sets the color and stops it from overcooking.
- Drain and squeeze out any excess liquid, and roughly chop (skip the chopping if you used baby spinach).
- For frozen spinach: thaw overnight in the fridge and squeeze well to drain out any excess moisture. Chop unless you are using pre-chopped spinach.
- You can quickly thaw the frozen spinach in a saute pan over medium-high heat, evaporating the liquid or draining it before using the spinach in the quiche.
- Either way, let the spinach cool before adding it to the quiche crust.
make quiche custard:
- In a medium-large bowl, combine the eggs, dairy, salt & pepper, nutmeg, and herbs.
- Whisk or beat well until the mixture is smooth and lightly colored.
assemble the quiche:
- Sprinkle most of the grated mozzarella or jack cheese into the bottom of the prepared crust and spread in an even layer over the bottom of the crust.
- Spread the chopped spinach in the crust over the grated cheese in an even layer.
- Top the peppers with the chopped artichoke hearts and the crumbled feta cheese.
- Place the pie plate or tart pan on a baking sheet, and pour the quiche mixture gently over the filling.
bake & serve:
- Bake about 40-50 minutes. Remove from the oven when the center of the quiche is just set and the top and crust are lightly golden brown. If you aren’t sure, test with a skewer or knife to make sure that the center of the custard is cooked all the way through.
- Let cool at least 10-15 minutes before slicing. The spinach quiche will firm up as it cools and make nicer slices.
Notes
Nutrition
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