– 1 9-inch pie crust (store-bought or homemade) – 1 tbsp olive oil – 1/2 small onion, finely chopped – 1 cup canned or frozen artichoke hearts, chopped – 1 1/2 cups fresh spinach, chopped – 3 large eggs – 1/2 cup milk – 1/2 cup heavy cream – 1/2 tsp salt – 1/4 tsp black pepper – Pinch of nutmeg – 1 cup shredded mozzarella or Swiss cheese
Use a store-bought or homemade pie crust. Fit into a 9-inch pie dish, crimp edges, and pre-bake at 375°F for 8–10 minutes. Set aside to cool.
Cook chopped onion in olive oil until soft. Add spinach and chopped artichoke hearts. Sauté until spinach is wilted and liquid is evaporated.
In a bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg. This will be the rich, custardy base for your quiche.
Layer the spinach-artichoke mix and shredded cheese into the crust. Pour the egg mixture over the top, filling just to the crust's edge.
Bake at 375°F for 35–40 minutes or until the center is set and lightly golden. Let cool for at least 10 minutes before slicing.
Serve warm or chilled. Store leftovers in the fridge for up to 4 days. Great for meal prep, entertaining, or any-time elegance.