Spinach Artichoke Goat Cheese Quiche Recipe

This spinach artichoke goat cheese quiche is a savory baked egg custard filled with tender spinach, artichoke hearts, tangy goat cheese, and Parmesan in a flaky pie crust. It works for brunch, lunch, or a simple dinner, and the creamy filling balances the vegetables’ mild, savory flavor.

Ingredients

1 unbaked 9-inch (23 cm) refrigerated pie crust, about 8 oz (225 g)
1 tablespoon (15 ml) olive oil
1/2 cup (75 g) finely chopped yellow onion
10 oz (283 g) frozen chopped spinach, thawed
1 cup (150 g) drained, chopped canned or jarred artichoke hearts
5 large eggs, about 250 g without shells
1 cup (240 ml) heavy cream
1/2 cup (120 ml) whole milk
1/2 teaspoon (2.5 ml) Dijon mustard
1/2 teaspoon (2.5 g) fine salt
1/4 teaspoon (0.5 g) freshly ground black pepper
1/8 teaspoon (0.3 g) ground nutmeg, optional
4 oz (113 g) soft goat cheese, crumbled
1/3 cup (30 g) finely grated Parmesan cheese

Instructions

Heat the oven and prepare the crust. Set a rack in the center of the oven and heat it to 375°F (190°C). Fit the refrigerated crust into a 9-inch (23 cm) pie plate, easing it into the corners without stretching it. Fold or trim the overhang, then crimp the edge. Prick the base several times with a fork. Line the shell with parchment paper and fill it with pie weights or dry beans. This blind bake helps the base stay crisp beneath the moist filling.
Partially bake the shell. Bake the weighted crust for 15 minutes. Carefully lift out the parchment and weights, then bake the uncovered shell for 8 minutes more, until the base looks dry and the edges are just beginning to color. Set the pie plate on a heatproof surface. If the crust has puffed, gently press it down with the back of a spoon while it is still warm. Keep the oven on.
Cook and dry the vegetables. While the crust bakes, warm the olive oil in a skillet over medium heat. Add the onion and cook for about 5 minutes, stirring often, until soft but not browned. Squeeze the thawed spinach firmly over the sink to remove as much water as possible; excess moisture can make the custard watery. Add the spinach and chopped artichokes to the skillet and stir for 1 to 2 minutes, just until warmed. Take the pan off the heat and let the vegetables cool slightly.
Mix the custard. In a large bowl, whisk the eggs until the yolks and whites are blended. Whisk in the cream, milk, Dijon, salt, pepper, and nutmeg, if using. Stir in the Parmesan. Break the goat cheese into small, uneven crumbles; keeping some pieces a little larger gives you creamy pockets in the finished slice. Fold the vegetables into the custard, or scatter them in the crust first if you prefer a more distinct vegetable layer.
Fill the crust. Set the partially baked crust on a rimmed baking sheet, which makes it easier to move and catches any drips. Pour in the egg mixture and distribute the spinach and artichokes evenly with a fork. Scatter the goat cheese over the top, pressing a few pieces just below the surface so they stay moist. Avoid filling the shell right to its edge; leave a little room for the custard to rise as it bakes.
Bake until set. Bake at 375°F (190°C) for about 38 minutes. The outside should look set, while the center may still have a slight, gentle wobble. Check the middle with an instant-read food thermometer without touching the pie plate: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes. If the quiche needs more time, bake in 3-minute increments and check again. If the crust is browning too quickly, loosely cover its edge with strips of foil.
Rest before slicing. Place the quiche on a rack and let it rest for 20 minutes. This settling time helps the custard finish setting and makes cleaner slices; cutting while it is piping hot can cause the filling to slump. Serve warm, or let it cool further for a room-temperature brunch. Use a sharp knife and wipe it between slices for neat portions.

Tips

Remove water from the spinach. Thawed frozen spinach holds a surprising amount of liquid. Squeeze it in small handfuls, or wrap it in a clean kitchen towel and press firmly. If you use fresh spinach instead, wilt about 10 oz (283 g) in the skillet, cool it, and squeeze or drain it well before adding it. Wet greens can loosen the custard and soften the crust.
Use a fully thawed crust. A cold but pliable crust is easier to fit into the plate without cracking. If it is frozen, thaw it according to the package directions before shaping and blind baking. Keep the crust chilled while you prepare the filling if your kitchen is warm, but do not put it into the oven frozen unless the package specifically directs that method.
Choose artichokes packed in water or brine. Drain them well and pat them dry before chopping. Marinated artichokes also work, but their oil, herbs, and acidity add extra seasoning; blot them and reduce the added salt slightly if they taste strongly seasoned. Avoid adding their packing liquid to the egg mixture.
Watch the center, not just the clock. Ovens and pie plates vary, so begin checking near the end of the stated bake time. A quiche that is fully liquid in the middle needs more baking, while a very firm, deeply browned top may indicate it has gone too far. The thermometer check is the reliable safety measure; the gentle wobble is a useful visual cue, not a substitute for it.

Serving Suggestions

Serve a warm slice with a crisp green salad dressed with lemon juice and olive oil, or with sliced tomatoes and cucumber for a low-effort brunch plate. The acidity of fresh vegetables makes a pleasant contrast to the rich cream, eggs, and cheese. For a larger brunch, add roasted potatoes, fresh fruit, or a bowl of berries; the quiche is satisfying enough that the sides can stay simple.

For lunch, pair it with soup such as tomato, vegetable, or a light lentil soup. Cut smaller wedges if serving it as part of a buffet, since the goat cheese and custard make each portion quite rich. It is also good at room temperature, making it practical for a gathering where guests may eat at different times. Keep it refrigerated until shortly before serving rather than leaving it out for an extended period.

Variations

Change the cheese: Replace the goat cheese with feta for a saltier, firmer bite, or use cream cheese in small cubes for a milder, smoother filling. Feta is often saltier, so taste it and reduce the recipe’s salt if needed. You can also replace the Parmesan with finely grated Gruyère or sharp cheddar; both give the custard a deeper, more familiar cheese flavor.

Add herbs or other vegetables: Chopped fresh dill, parsley, or chives complement the spinach and artichokes. Stir in about 1 tablespoon (4 g) of chopped herbs, or use 1 teaspoon (1 g) of dried herbs. Finely chopped roasted red pepper is another good addition, but drain and blot it first. Keep extra vegetables to about 1/2 cup (75 g) so there is enough custard to hold the filling together.

Make it crustless: For a crustless version, grease a 9-inch (23 cm) deep-dish pie plate well and skip the crust and blind-baking steps. Add the filling and bake at 350°F (175°C), checking for the same safe internal temperature of 160°F (71°C). The baking time will vary with the dish and the depth of the custard, so start checking around 35 minutes. The result is softer at the edges and does not have the crisp pastry contrast.

Use a different crust: A homemade all-butter pie crust can replace the refrigerated crust, provided it is rolled to fit a 9-inch (23 cm) pie plate. Blind-bake it the same way. Puff pastry is less sturdy and can become soft under a wet filling, so if using it, bake it until well set and keep the spinach especially dry. Gluten-free pie crust also works; follow its package or recipe directions for pre-baking because brands can behave differently.

Storage and Reheating

Refrigerate leftover quiche within 2 hours of baking. Cover the pie plate or transfer slices to an airtight container and keep them refrigerated for 3 to 4 days. For the best texture, store slices rather than leaving a cut quiche uncovered, since the exposed custard can dry out and absorb refrigerator odors.

Reheat individual slices in a 325°F (165°C) oven for about 12 to 18 minutes, until hot throughout; loosely cover the crust if it is already well browned. A microwave works for a quick portion, though the crust will soften: heat in short intervals and check the center. USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. The quiche may also be eaten cold if it has been stored safely.

To freeze, cool the quiche completely, wrap individual slices tightly, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. Freezing can make the custard release a little moisture and slightly change its texture, but the slices are still convenient for a future meal. Do not thaw it on the counter.

Frequently Asked Questions

Can I make spinach artichoke goat cheese quiche ahead?
Yes. Bake it, cool it, and refrigerate it covered for up to 3 to 4 days. Reheat the whole quiche or individual slices before serving, or serve it cold. For the crispest crust, do not pour the filling into the crust and leave it uncooked overnight; bake the quiche first, then store it.

Can I use fresh spinach instead of frozen?
Yes. Wilt roughly 10 oz (283 g) of fresh spinach in the skillet, then cool it and squeeze out excess liquid before adding it. Fresh spinach shrinks considerably as it cooks, so the raw amount may look generous. The important part is using a similar amount of cooked, well-drained spinach rather than adding a pile of uncooked leaves to the custard.

Why is my quiche watery?
The most common cause is moisture in the spinach or artichokes. Thaw and squeeze frozen spinach thoroughly, and drain and blot the artichokes. Overbaking can also cause a custard to separate and release liquid, so use the center-temperature check and remove the quiche once it reaches 160°F (71°C).

How do I know when the quiche is done?
The rim should be set and the center should move only slightly when the dish is nudged. For food safety, check the center with an instant-read thermometer and confirm it reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Let it rest for 20 minutes before slicing so the custard can settle.

Can I prepare the filling the night before?
You can chop and drain the vegetables and crumble the cheeses ahead, then refrigerate them separately in covered containers. For the best texture, whisk the eggs and dairy shortly before baking and assemble the quiche just before it goes into the oven. If you do mix the custard ahead, keep it refrigerated and stir it gently before filling the crust.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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