Does spinach need to be cooked before putting in quiche?

Yes. Fresh spinach should always be lightly cooked and drained before going into a quiche. This reduces water content, prevents sogginess, and helps the spinach blend evenly into the custard. Frozen spinach should also be thawed and squeezed dry.

What is the secret to a good quiche?

The secret lies in balance: the right custard ratio (typically 4 eggs to 1 cup cream), proper blind-baking of the crust, and removing excess moisture from ingredients like spinach or artichokes. Don’t overbake—it should be set on the edges but slightly jiggly in the center when you pull it from the oven.

Are spinach and artichokes good for you?

Absolutely. Both are nutrient-dense vegetables. Spinach is rich in iron, vitamin K, and folate, while artichokes provide fiber, antioxidants, and gut-supporting compounds. Combined in a quiche, they offer both indulgence and nutrition.

Can I use fresh spinach instead of frozen in quiche?

Yes, and many cooks prefer it. Just be sure to sauté and drain the fresh spinach before adding it to your filling. It brings a brighter flavor and softer texture than frozen.

Spinach Artichoke Quiche – The Best Creamy & Cheesy Recipe Ever

Description

A creamy, savory quiche loaded with spinach, artichoke hearts, and melty cheese in a buttery crust – perfect for brunch or a light dinner.

Ingredients

Scale

1 9-inch pie crust, pre-baked
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 (14 oz) can artichoke hearts, drained and chopped
4 large eggs
1 cup half-and-half
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and cook for 1 more minute.
Stir in spinach and artichokes; cook until heated through. Remove from heat and set aside.
In a large bowl, whisk together eggs, half-and-half, sour cream, salt, and pepper.
Spread the spinach-artichoke mixture evenly over the pie crust.
Sprinkle mozzarella and Parmesan cheese on top.
Pour the egg mixture over the filling.
Bake for 35–40 minutes, or until the center is set and the top is golden.
Let cool for 10 minutes before slicing and serving.

Notes

You can substitute fresh spinach (about 6 cups) for frozen; sauté until wilted and squeeze out excess moisture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Brunch
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 11g
Cholesterol: 140mg

Keywords: quiche, spinach, artichoke, brunch, vegetarian