If you love hot spinach and artichoke dip, you are going to love this pie! This Spinach Artichoke Quiche is cheesy, warm and so, so delicious. It’s packed with that classic dip flavor, then baked inside a hearty whole wheat pie crust.
Spinach Artichoke Quiche
Hot, melted, oozing cheese combined with savory spinach, artichoke hearts and green onions… that alone sounds amazing. Then, take that combination and tuck it inside a flaky and hearty whole wheat crust to make the ultimate Spinach and Artichoke Quiche. Serve it at your next brunch or luncheon. Or, pair it with a small salad for dinner and you will be sure to make everyone happy. It’s like a slice of that classic spinach artichoke dip, but meal-worthy.
- Pie Crust
- Chopped Spinach: This recipe calls for frozen, because it’s easy to find and work with
- Canned Artichoke Hearts
- Cream Cheese
- Half-and-Half: If you don’t have any on hand you can make it by mixing together equal portions of whole milk and heavy cream
- Green Onions
- Mozzarella or Cheddar Cheese
- Parmesan Cheese
- Salt and Pepper
How to Make Spinach Artichoke Pie
Good homemade pies start with a great homemade crust (see a few options below). This recipe requires the crust to be blind baked first, since the filling is baked at a lower temperature. Once you’ve got your pie crust ready, move on to the filling.
The filling for this pie is pretty simple to make. Using a food processor, first process the softened cream cheese and then the remaining ingredients are added in and processed until they are combined.
The filling is baked at 350ºF for about 40 minutes. You’ll know it’s finished when the filling is fully set and puffy.
Let is cool slightly before serving. It’s delicious either warm or at room temperature.
There is no hiding it: the filling on this pie is incredibly decadent. To balance it out a bit, it’s best paired with a heartier whole wheat pie crust. This crust option makes it slightly more appropriate to serve for dinner. Trust me, the mix of the spin artichoke combo and the whole wheat works so well together. It also works well in a spelt pie crust.
Additionally, you can bake this in a basic butter Gluten Free Pie Crust.
This quiche will also match well with a store-bought crust. If you choose this option, make sure to par-bake it as you would a homemade pastry; however, be careful not to burn the crust edges
Why Blind Baking is Important
Blind baking means to partially or fully bake the pie crust before you add in any filling. It is a method used to ensure that the pie crust is properly baked even when a pie recipes calls for a low baking temperature, such as 375ºF or lower. After all, nobody wants a soggy bottom pie!
How to Blind Bake Pie Crust
- Preheat your oven to 425ºF and place the rack in the lower middle part of the oven.
- Place your pastry inside of your pie dish. Take a fork and dock the pie crust all over so that the steam escapes during baking.
- Cut out a parchment paper circle and press it in the pie dish, taking care to push it into the edges of the pastry.
- Add pie weights to the parchment (or dry rice, beans or lentils), making sure to push pie weights to the edges.
- Bake for 20 minutes, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 10 minutes. Set aside until ready to use.
OTHER SAVORY PIE RECIPES YOU MAY LIKE:
- Corn, Hot Pepper and Feta Pie
- Ricotta and Pepperoni Pie
- Beef Taco Pie with Masa Crust
- Butternut Squash, Caramelized Onion and Feta Pie
MAKE SURE TO COMMENT BELOW AND TAG @EVERYDAYPIE ON INSTAGRAM IF YOU MADE THIS SPINACH ARTICHOKE PIE OR IF YOU HAVE QUESTIONS! HAPPY BAKING!Print
If you love hot spinach and artichoke dip, you are going to love this pie! This Spinach Artichoke Quiche is cheesy, warm and so delicious. It’s packed with that classic dip flavor and baked inside of a hearty whole wheat pie crust. Feel free to swap out another pie crust, if desired. There are many options on this site. Make sure you are using room temperature cream cheese for this recipe. It also calls for frozen chopped spinach. Before using it you want to defrost it (you can also just run it under warm water until it’s no longer frozen) and then squeezed in a thin kitchen towel until most of the moisture has been released. Serve this pie warm or at room temperature with a light side salad.
- 1–9″ single Whole Wheat Pie Crust
- 6 ounces (170 grams) cream cheese, softened
- ½ cup (120 grams) half-and-half
- 1 garlic clove, minced
- 2 large eggs
- 6 ounces (170 grams) chopped frozen spinach, thawed and squeezed out
- (1) 14-ounce can artichoke hearts, drained
- 2 green onions, sliced
- ½ cup (80 grams) mozzarella or cheddar cheese, shredded
- ⅓ cup (50 grams) parmesan cheese, grated
- 2 tablespoons lemon juice
- Pinch red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 425ºF.
- Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
- Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges.
- Bake for 20 minutes, then remove from oven and carefully remove the parchment and pie weights. Return to oven and bake for an additional 7 minutes. Set aside until ready to use.
- Turn heat down to 350ºF.
For Filling and Baking:
- Add softened cream cheese to the bowl of a food processor. Process until the cream cheese is smooth, scraping down the sides if needed.
- Add in the half-and-half, eggs and garlic and process until smooth.
- Add in the spinach, artichokes, green onions, cheese, lemon juice, red pepper flakes and salt and peper. And pulse until fully combined, about 3-5 pulses.
- Transfer the filling to the partially baked crust and smooth over the top.
- Place on a baking sheet and bake in the preheated 350ºF for 40-45 minutes until the filling is puffy and set.
- Let cool slightly before serving, at least 10 minutes. Serve warm or at room temperature.
Keywords: Artichoke Pie, Spinach Artichoke Quiche
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