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Creamy Spinach Artichoke Quiche Recipe Easy Homemade Parmesan Crust

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A creamy, garlicky spinach and artichoke quiche with a savory Parmesan crust that is easy to make and perfect for any occasion. This quiche balances indulgence and simplicity, making it a comforting yet impressive dish.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 2–3 tablespoons ice-cold water
  • 1 cup frozen spinach, thawed and squeezed dry
  • 1 cup canned artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • 3/4 cup shredded mozzarella cheese
  • 3 large eggs, room temperature
  • 1 cup half-and-half or whole milk
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg

Instructions

  1. Make the Parmesan crust: In a large bowl or food processor, combine flour, Parmesan, and salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Do not overwork.
  2. Chill the dough: Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Prepare the filling: Drain and chop artichoke hearts. Thaw and squeeze spinach dry. In a medium bowl, beat cream cheese and minced garlic until smooth. Add eggs, half-and-half, salt, pepper, and nutmeg; whisk until combined. Fold in spinach, artichokes, and shredded mozzarella.
  4. Roll out the crust: On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing into edges and trimming excess. Crimp or flute edges as desired.
  5. Fill and bake: Pour filling into crust and spread evenly. Bake at 375°F (190°C) for 35-40 minutes until filling is set and crust is golden brown. Center should be slightly jiggly.
  6. Cool and serve: Let quiche cool for at least 15 minutes before slicing.

Notes

Keep ingredients at room temperature for best texture. Do not overwork dough to maintain flakiness. Drain and squeeze spinach and artichokes well to prevent soggy crust. Use foil or pie shield on crust edges if browning too fast. Let quiche rest before slicing for cleaner cuts. Reheat gently in oven to preserve crust crispness.

Nutrition

Keywords: spinach artichoke quiche, creamy quiche, Parmesan crust, easy quiche recipe, homemade quiche, vegetarian quiche, brunch recipe

Find it online: https://norasfoods.com/creamy-spinach-artichoke-quiche-recipe-easy-homemade-parmesan-crust/