Spinach Artichoke Quiche with Feta and Sundried Tomato

This spinach artichoke quiche with feta and sundried tomato is quiche for people who love quiche and spinach artichoke dip!

This spinach artichoke quiche is basically a way to make it socially acceptable to eat spinach artichoke dip for breakfast.

If you like a hearty quiche, this one's for you. It's a chonky girl. Big artichoke and spinach flavor, tons of briny crumbled feta, and a smattering of diced sundried tomato to add little pops of sweet umami. So good.

The whole thing is in a homemade shortcrust pastry that's very forgiving to make. But you can also use a store-bought pie shell if that's your preference - just keep an eye on the size of the pie.

This pie is made in a quite large tart pan - 31cm / 12 inch with a 1.8 liter / 0.47 gallon capacity. Check the size and capacity of your pie pan - if it's substantially smaller you may need to adjust the quantity of filling.

Jump to:

• Ingredients
• Equipment
• Instructions
• Storing and reheating
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

pie dough

This is a very forgiving pie dough that can be rolled and rerolled. It bakes up golden and crisp with enough structure to hold in the quiche without a blind bake.

• Flour: A low protein flour like pastry flour is ideal since it makes a more tender pastry but I've also made this pie dough recipe with regular and even high protein flour and it still turns out.
• Butter: Unsalted butter that's chilled is best. Cubing it will give you more consistency and control in mixing.
• Eggs: Eggs give the pie dough structure and make it easier to work with. They are the secret for a forgiving shortcrust pastry.
• Salt: Salt for flavor.

filling

• Eggs: Of course you need eggs to make quiche. This recipe is made with 8 medium-sized eggs. You can reserve a tablespoon or two of the egg for eggwash purposes (if you like).
• Heavy cream: Heavy cream combines with the eggs to make a custardy quiche.
• Feta cheese: Salty feta is best and sheep or goat adds nice flavor. If you like you can substitute or mix and match different types of cheese (cheddar or chèvre would also be nice).
• Frozen spinach: Frozen spinach is much easier than fresh since it's already diced up and the cell structure of the leaves has broken down, making it easy to squeeze out a lot of water which will prevent the quiche from being soggy.
• Marinated (canned) artichoke hearts: You can find artichoke hearts in brine or in oil. Usually the brine variety are canned and cost much less than those in oil. Artichoke hearts in brine are great for this recipe unless you really prefer the oil preserved variety.
• Sundried tomatoes: Sundried tomatoes preserved in oil have a lot of sweet umami flavor. Dice them up and spread them around to add pops of flavor throughout the quiche.
• Yellow onion: Yellow onion brings sweetness which balances all the other flavors.
• Seasoning: The seasoning enhances the Mediterranean vibe of the quiche with dried oregano and dried thyme plus salt and black pepper.

Equipment

Springform pie and tart pan: I used a 31cm (12 inch) 1.8 liter / 0.47 gallon springform pie and tart pan with removable bottom and fluted edges from Ikea called Vardagen. This Amazon pie pan with removable bottom is very similar and well rated.

I didn't use baking paper or butter the pie pan in advance as I know it doesn't tend to stick with pie dough.

You can probably use a slightly smaller or slightly larger pie dish. If using a smaller dish you probably won't have too much excess dough

If you do have excess dough, maybe find a creative use for it - grab a ramekin or muffin tin and make an extra 'mini tart'.

Instructions

Make the pie dough

Prepare your pie pan by rubbing it all over with butter then sprinkling with flour and tapping out the excess.

Mix the pie dough in a food processor per the recipe card directions. If you aren't ready to use it right away then wrap it up and put it in the fridge until ready to use.

Sprinkle your work surface with flour and use your pie pan as a guide - trace its outline into the flour about 5 cm / 2 inches wider than the pie pan.

Roll out the pie dough to the size of the outline you traced then pick it up and place it in the prepared pie pan.

You can use a fork or the back of a spoon to create a design along the edge if you like.

Make the quiche filling

Once the pie is ready you can make the filling. It goes really fast.

Optional flavor enhancer: For some extra flavor, reserve some of the oil from the drained sundried tomato and use it to sauté the onion until it's browned and aromatic.

Set it aside to cool a bit while you mix up the rest of the ingredients.

For a nice custardy texture, whisk up the eggs first on their own then add all the other ingredients.

Mix well to make sure things are incorporated (the spinach in particular should be distributed evenly throughout).

Once mixed, the filling can go straight into the prepared pie dough without prebaking (i.e. blind baking).

Finally use a pastry brush (or your fingers) to apply the eggwash to the outer edge of the pie.

Storing and reheating

Whether you need to store and reheat the whole quiche or just individual pieces the method is the same.

Wrap tightly in plastic wrap or aluminum foil (or any other wrapping you prefer) and store in the fridge for up 3-4 days.

For best results, reheat in the oven at 200 C / 400 F for about 12-15 minutes. If the edges of the pie are already dark, then cover them with some aluminum foil before baking (you can see an example aluminum foil pie shield in my pie and tart dough post).

You can also reheat by microwaving but it may make the pie dough soft.

Serving Suggestion

Although quiche is normally associated with breakfast, this spinach artichoke quiche is so hearty that it would make a great lunch or even dinner. Add a light side salad to make a more complete meal.

Related

Looking for more breakfast and brunch recipe inspiration? Maybe you'll like one of these:

Recipe