Artichoke Quiche Recipe: Homemade Spinach Artichoke Quiche
Written by MasterClass
Last updated: Dec 19, 2023 • 3 min read
Unlike its cousin, the frittata, a quiche brings an extra bit of flair to the table in the form of a flaky, golden shortcrust. Don’t be fooled by its retro heyday—quiche is more dynamic than it ever gets credit for, especially when it is homemade.
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What Is an Artichoke Quiche?
Artichoke quiche is a classic French egg tart with artichoke baked into it. Quiche is a simple and versatile baked dish consisting of a savory egg custard, flaky pie crust, and a variety of veggies, meats, and cheeses. The ease and adaptability of quiche has made it a go-to recipe for home cooks and chefs. You can serve this simple vegetarian dish hot, cold, or at room temperature.
Though the word “quiche” is said to derive from “kuchen,” the German word for “cake,” a quiche is a timeless savory egg custard most often associated with French cuisine. Quiche is made of eggs, an indulgent amount of dairy, and any number of filling combinations, from ham and cheddar cheese to artichoke hearts and sautéed fresh spinach—all nestled in a basic pastry crust. Variations of quiche include gluten-free quiche, deep-dish quiche; and even crustless quiche.
3 Tips for Making an Artichoke Quiche
These tips can guide you to making a tasty, well-cooked quiche—particularly if you’re making pie dough for your crust from scratch.
1. Blind bake your crust. Give your crust an initial bake before adding the wet ingredients, which is a technique known as “blind baking.” This prevents your crust from getting soggy when you add your egg mixture.
2. Pre-cook the artichokes. When you cook fresh vegetables like artichokes, the water they contain evaporates. If the vegetables cook in the quiche, they may release their liquid into the custard, resulting in a watery quiche. Pre-cooking the vegetables prevents this.
3. Use just the right amount of eggs. If the ratio between eggs and milk isn’t right in your custard mixture, you can end up with a firm, rubbery quiche. Use half a cup of dairy for every egg you use in your custard mixture for a simple, go-to ratio.
Spinach Artichoke Quiche Recipe
makes
8 servingsprep time
10 mintotal time
1 hr 20 mincook time
1 hr 10 minIngredients
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Place pie crust in a metal or glass pie plate for the pre-bake, then place it into the oven. You can put the pie plate on to of a baking sheet for easy transfer.
- 3
In a sauté pan over medium-high heat, warm the olive oil until it’s barely shimmering.
- 4
Add the shallots and garlic and sauté until translucent, about 6 minutes.
- 5
Add artichokes and sauté, occasionally stirring, until browned and tender, about 12 minutes. Add the chopped spinach and sauté until wilted.
- 6
Add half of the thyme.
- 7
Season to taste with pepper and 1 teaspoon salt.
- 8
Remove the artichoke mixture from heat and transfer it to a large bowl.
- 9
In a separate large bowl, whisk the eggs, milk, cream, nutmeg, and 1 teaspoon of salt until frothy and well combined.
- 10
Sprinkle half of the cheese over the bottom of the cooled, blind-baked pie crust.
- 11
Add the artichoke mixture in an even layer.
- 12
Pour the egg mixture over the quiche filling, and top with remaining cheese. Season with pepper.
- 13
Bake until the quiche is golden brown all over and the custard is set–you’re looking for a very light wobble, not ripples–about 40 to 50 minutes.
- 14
If the edges of the crust start to brown too quickly, pop some tin foil over the singed bits and carry on.
- 15
Let cool to room temperature before serving. Top with remaining thyme.
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