Creamy artichoke dip meets flaky pastry in this light and airy Spinach and Artichoke Quiche. A buttery Pâte Brisée base is topped with garlicky sautéed spinach and artichokes and sprinkled with crumbles of goat cheese to give texture and tang to the smooth egg filling. With classic flavors and a polished look, this quiche is sure to become a new favorite.
Spinach and Artichoke Quiche
Makes 8 servings
- Pâte Brisée (recipe follows)
- 1 teaspoon (5 grams) olive oil
- 1 cup (168 grams) chopped drained canned artichoke hearts
- 1 clove garlic (5 grams), minced
- 2 cups (80 grams) chopped fresh spinach
- 1¾ cups (420 grams) heavy whipping cream
- 1 cup (240 grams) whole milk
- 7 large eggs (350 grams)
- 2 teaspoons (6 grams) kosher salt
- ½ teaspoon (1 gram) ground white pepper
- ½ cup (70 grams) crumbled goat cheese
- Preheat oven to 375°F (190°C). Spray a tall-sided 10-inch fluted round removable-bottom tart pan with baking spray with flour.
- On a lightly floured surface, roll Pâte Brisée into a 14-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Trim edges, if necessary. Freeze until firm, about 20 minutes.
- Top prepared crust with a piece of parchment paper. Add pie weights. Place on a baking sheet.
- Bake until crust is mostly dry and set, 30 to 35 minutes. Carefully remove parchment and weights, and bake until inside of crust is dry and edges are starting to turn golden brown, about 5 minutes more. Reduce oven temperature to 325°F (170°C).
- In a large skillet, heat oil over medium heat. Add artichoke and garlic, and cook for 1 minute. Add spinach, and cook until mostly wilted, about 1 minute. Transfer to a heatproof bowl, and let cool completely.
- In a large bowl, whisk together cream, milk, eggs, salt, and white pepper until well combined.
- In bottom of prepared crust, spread artichoke mixture, and sprinkle with cheese. Place tart pan on a rimmed baking sheet, and place in oven. Quickly but carefully pour cream mixture into crust.
- Bake until filling is set and top is starting to turn golden brown, 55 minutes to 1 hour. Let cool completely in pan. Remove from pan before serving.
PRO TIP: The best quiches should be super silky and creamy when you cut into them. Aim to bake your quiche until the top is lightly golden and just set and the filling still jiggles as a whole. If overbaked, the center will be denser and heavy.
Makes 1 (10-inch) crust
- 2½ cups (313 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter, cubed
- ¼ cup (60 grams) ice water
- In the bowl of a stand mixer, combine 1½ cups (188 grams) flour and salt. Using the paddle attachment, add cold butter, 1 cube at a time, and beat at low speed for 3 seconds after each addition. Add remaining 1 cup (125 grams) flour, 1 tablespoon (8 grams) at a time, beating until butter is pea-size. Add ¼ cup (60 grams) ice water, 1 tablespoon (15 grams) at a time, beating until a shaggy dough forms.
- Turn out dough onto a clean surface, and knead 3 to 4 times. Shape into a 7-inch disk, and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
This looks amazing! Can’t wait to try it!
Can’t wait to try this
‘Tall sided flute pan’..how tall-2”? 3”? Other?
Thx-can’t wait to try this 🙂
Thank you for your question!
A 2-inch tall removable-bottom tart pan is standard for quiches and will work nicely for this recipe.