Unlike its cousin, the frittata, a quiche brings an extra bit of flair to the table in the form of a flaky, golden shortcrust. Don’t be fooled by its retro heyday—quiche is more dynamic than it ever gets credit for, especially when it is homemade.

Artichoke Quiche Recipe: Homemade Spinach Artichoke Quiche

Artichoke quiche is a classic French egg tart with [artichoke](https://www.masterclass.com/articles/how-to-cook-and-eat-artichokes-easy-roasted-artichoke-recipe) baked into it. Quiche is a simple and versatile baked dish consisting of a savory egg custard, flaky pie crust, and a variety of veggies, meats, and cheeses. The ease and adaptability of quiche has made it a go-to recipe for home cooks and chefs. You can serve this simple vegetarian dish hot, cold, or at room temperature.

Though the word “quiche” is said to derive from “kuchen,” the German word for “cake,” a quiche is a timeless savory egg custard most often associated with French cuisine. Quiche is made of eggs, an indulgent amount of dairy, and any number of filling combinations, from ham and cheddar cheese to artichoke hearts and sautéed fresh spinach—all nestled in a basic pastry crust. Variations of quiche include gluten-free quiche, deep-dish quiche; and even crustless quiche. 
These tips can guide you to making a tasty, well-cooked quiche—particularly if you’re making pie dough for your crust from scratch.

__1. Blind bake your crust__. Give your crust an initial bake before adding the wet ingredients, which is a technique known as “blind baking.” This prevents your crust from getting soggy when you add your egg mixture.
__2. Pre-cook the artichokes__. When you cook fresh vegetables like artichokes, the water they contain evaporates. If the vegetables cook in the quiche, they may release their liquid into the custard, resulting in a watery quiche. Pre-cooking the vegetables prevents this.
__3. Use just the right amount of eggs__. If the ratio between eggs and milk isn’t right in your custard mixture, you can end up with a firm, rubbery quiche. Use half a cup of dairy for every egg you use in your custard mixture for a simple, go-to ratio.
Unlike its cousin, the frittata, a quiche brings an extra bit of flair to the table in the form of a flaky, golden shortcrust. Don’t be fooled by its retro heyday—quiche is more dynamic than it ever gets credit for, especially when it is homemade.

Artichoke quiche is a classic French egg tart with <a href='https://www.masterclass.com/articles/how-to-cook-and-eat-artichokes-easy-roasted-artichoke-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-and-eat-artichokes-easy-roasted-artichoke-recipe","linkCopy":"artichoke","category":null}'>artichoke</a> baked into it. Quiche is a simple and versatile baked dish consisting of a savory egg custard, flaky pie crust, and a variety of veggies, meats, and cheeses. The ease and adaptability of quiche has made it a go-to recipe for home cooks and chefs. You can serve this simple vegetarian dish hot, cold, or at room temperature.Though the word “quiche” is said to derive from “kuchen,” the German word for “cake,” a quiche is a timeless savory egg custard most often associated with French cuisine. Quiche is made of eggs, an indulgent amount of dairy, and any number of filling combinations, from ham and cheddar cheese to artichoke hearts and sautéed fresh spinach—all nestled in a basic pastry crust. Variations of quiche include gluten-free quiche, deep-dish quiche; and even crustless quiche.

What Is an Artichoke Quiche?

These tips can guide you to making a tasty, well-cooked quiche—particularly if you’re making pie dough for your crust from scratch.1. Blind bake your crust. Give your crust an initial bake before adding the wet ingredients, which is a technique known as “blind baking.” This prevents your crust from getting soggy when you add your egg mixture. 2. Pre-cook the artichokes. When you cook fresh vegetables like artichokes, the water they contain evaporates. If the vegetables cook in the quiche, they may release their liquid into the custard, resulting in a watery quiche. Pre-cooking the vegetables prevents this. 3. Use just the right amount of eggs. If the ratio between eggs and milk isn’t right in your custard mixture, you can end up with a firm, rubbery quiche. Use half a cup of dairy for every egg you use in your custard mixture for a simple, go-to ratio.

3 Tips for Making an Artichoke Quiche

Spinach Artichoke Quiche Recipe 

Unlike its cousin, the frittata, a quiche brings an extra bit of flair to the table in the form of a flaky, golden shortcrust. Don’t be fooled by its retro heyday—quiche is more dynamic than it ever gets credit for, especially when it is homemade.

Unlike its cousin, the frittata, a quiche brings an extra bit of flair to the table in the form of a flaky, golden shortcrust. Don’t be fooled by its retro heyday—quiche is more dynamic than it ever gets credit for, especially when it is homemade.
