Spinach-Artichoke Quiche

Name: Spinach-Artichoke Quiche
Prep time: 20 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 tablespoons butter; 1 teaspoon finely chopped garlic; 2 cups packed baby spinach, coarsely chopped; 1 cup shredded Parmesan cheese; 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped, patted dry with paper towels; 4 eggs; 1 cup heavy whipping cream; 1/4 teaspoon salt; 1/4 teaspoon pepper

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Prep 20 min
Total 1 hr 15 min
Ingredients 10
Servings 8

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Make a tasty twist on brunch with this simple recipe for Spinach-Artichoke Quiche! Packed with spinach, Parmesan and marinated artichokes, this savory quiche is sure to be a big hit with the family. And the cherry on top? This spinach and artichoke quiche recipe is made even easier with refrigerated Pillsbury™ Pie Crusts!

By Pillsbury Kitchens

Updated Dec 5, 2022

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Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 tablespoons butter
1 teaspoon finely chopped garlic
2 cups packed baby spinach, coarsely chopped
1 cup shredded Parmesan cheese
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped, patted dry with paper towels
4 eggs
1 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 375°F. Unroll crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under, and press together to form thick crust edge; flute. Prick bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned; cool 5 minutes.
2

Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat; add garlic, and cook 1 to 2 minutes, stirring frequently, until fragrant. Gradually add spinach, and cook until just wilted; remove from heat.
3

Layer cheese, artichokes and spinach mixture in crust. In medium bowl, beat eggs, whipping cream, salt and pepper with whisk until well blended. Pour into pie crust, carefully stirring to evenly distribute spinach.
4

Bake 30 to 35 minutes or until knife inserted in center comes out clean; if needed, cover edge of crust with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes before serving. Cut into wedges.

Tips from the Pillsbury Kitchens

tip 1
Convenient tubs of shredded Parmesan cheese can be found in the refrigerated cheese section of your grocery store, but you can choose to shred your own from a wedge of Parmesan instead.
tip 2
Stir in 1/4 teaspoon of crushed red pepper to add a subtle heat to your spinach and artichoke quiche.
tip 3
Different kinds of baby greens, like kale, can be used instead of the spinach in this Spinach-Artichoke Quiche recipe. Just remove any long stems before chopping.

Nutrition Information

340 Calories, 26g Total Fat, 9g Protein, 15g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 340

Calories from Fat: 240

Total Fat: 26g; 40%

Saturated Fat: 14g; 69%

Trans Fat: 1/2g

Cholesterol: 150mg; 50%

Sodium: 540mg; 23%

Potassium: 120mg; 3%

Total Carbohydrate: 15g; 5%

Dietary Fiber: 1g; 6%

Sugars: 1g

Protein: 9g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 2%; 2%

Calcium: 20%; 20%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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