Spinach Artichoke Quiche For Two

So you’re craving something warm, cheesy, and utterly delicious but the thought of spending hours in the kitchen makes you want to crawl back into bed? Same, friend, same. Good news: I’ve got your back with a recipe that’s fancy enough to impress, but easy enough to whip up on a Tuesday night when your brain has officially checked out. Get ready for your new favorite: Spinach Artichoke Quiche For Two!

Why This Recipe is Awesome

Okay, first off, it’s quiche. That immediately elevates your status to ‘sophisticated home chef’ even if you just learned how to boil water last week. Secondly, it’s spinach artichoke, which is basically a party in your mouth. And best of all? It’s **for two**. No endless leftovers staring at you from the fridge, judging your life choices. It’s perfectly portioned for you and your favorite human (or just you, because self-love is important, people!). Plus, it’s pretty much idiot-proof. Seriously, if I can do it without setting off the smoke detector, you totally can too.

Ingredients You’ll Need

• One store-bought pie crust (9-inch): Because life’s too short to make your own from scratch unless that’s your jam. No judgment.
• 2 large eggs: The glue that holds this cheesy dream together.
• 1/2 cup heavy cream: Or half-and-half if you’re feeling rebellious or watching your waistline (good luck with quiche, though!).
• 1/4 cup milk (any kind): Just a splash more liquid love.
• 1/4 cup shredded Parmesan cheese: The sharp, salty superhero.
• 1/2 cup shredded mozzarella cheese: For that epic cheese pull. You know the one.
• 1/4 cup crumbled feta cheese: Because why stop at two cheeses when you can have three?
• 1 cup frozen chopped spinach, thawed and squeezed dry: Squeeze it *really* dry, like it owes you money. Nobody wants watery quiche.
• 1/2 cup canned artichoke hearts, drained and chopped: The other star of the show. Get the kind packed in water, not oil, unless you’re feeling extra.
• 1 tablespoon unsalted butter: For sautéing. Or just because butter makes everything better.
• 1 small shallot, minced: Adds a subtle oniony kick without being aggressive. If you don’t have one, half a small onion works.
• 1 clove garlic, minced: Because… garlic. Duh.
• Salt and freshly ground black pepper: To taste. Don’t be shy!

Step-by-Step Instructions

1. **Preheat your oven to 375°F (190°C).** Don’t skip this, your quiche will thank you.
2. **Blind bake the crust:** Unroll your pie crust and gently press it into a 9-inch pie plate. Prick the bottom all over with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, or until the edges are lightly golden. Remove the weights and parchment, then bake for another 5 minutes. This helps prevent a soggy bottom—a culinary tragedy!
3. **Sauté the aromatics:** While the crust bakes, melt butter in a small skillet over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Toss in the minced garlic and cook for another minute until fragrant. Remove from heat.
4. **Prep the veggies:** In a medium bowl, combine the *squeezed-dry* spinach and chopped artichoke hearts. Add the sautéed shallot and garlic mixture.
5. **Whisk the egg mixture:** In a separate bowl, whisk together the eggs, heavy cream, milk, Parmesan, mozzarella, and feta cheeses. Season generously with salt and pepper.
6. **Assemble the quiche:** Spread the spinach and artichoke mixture evenly over the bottom of your pre-baked pie crust. Slowly pour the egg and cheese mixture over the veggies.
7. **Bake it up:** Carefully transfer the quiche to your preheated oven. Bake for 30-35 minutes, or until the center is set (no jiggle!) and the top is beautifully golden brown. If the crust edges are browning too fast, you can cover them loosely with foil.
8. **Cool down, then devour:** Let the quiche cool for at least 10-15 minutes before slicing and serving. This allows it to set properly and prevents a sloppy slice. Patience, young grasshopper!

Common Mistakes to Avoid

• **Not preheating your oven:** Rookie mistake! Your quiche won’t cook evenly, and you’ll end up with a sad, pale crust. **Always preheat!**
• **Skipping the blind bake:** Think you’re slick, huh? This is the express lane to a soggy bottom, and nobody wants that. **Blind bake your crust!**
• **Not squeezing the spinach dry enough:** This is crucial. If your spinach is still watery, your quiche will be watery and flavorless. Squeeze it like you mean it! **Seriously, squeeze that spinach!**
• **Overfilling the crust:** We’re making a quiche, not a volcano. Leave a little room at the top for the egg mixture to puff up.
• **Cutting it too soon:** I know, the smell is intoxicating. But trust me, giving it 10-15 minutes to cool and set makes all the difference in presentation and texture.

Alternatives & Substitutions

• **Crust-less Quiche?** Feeling rebellious or cutting carbs? Skip the crust entirely! Just grease a small pie plate or a couple of ramekins, pour in the filling, and bake. Adjust baking time as needed.
• **Different Cheeses:** Not a fan of feta? Swap it for goat cheese, provolone, or even some extra cheddar. Go wild, cheese fiend!
• **Add some protein:** Want to beef it up (pun intended)? Cooked and crumbled bacon, diced ham, or even some shredded cooked chicken would be a delicious addition. Just make sure they’re pre-cooked!
• **Spice it up:** A pinch of red pepper flakes in the egg mixture can add a nice little kick.
• **Veggies galore:** Feel free to throw in other quick-cooking veggies like diced bell peppers, mushrooms, or sundried tomatoes. Just make sure to sauté them a bit first to remove excess moisture.

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! You can assemble the quiche (without baking) and cover it tightly, then refrigerate for up to 24 hours. Just add about 10-15 minutes to the baking time when you finally pop it in the oven. Or, bake it entirely, let it cool, then refrigerate. Reheat slices gently in the oven or microwave.
• What if I don’t have heavy cream? Half-and-half works great! Whole milk can also work in a pinch, but the quiche might be a *tad* less rich. Don’t use skim milk unless you want a sad, watery quiche.
• My crust is getting too dark! Help! Don’t panic! Just grab a piece of aluminum foil, tear off a few strips, and gently cover the edges of the crust. This will protect them from over-browning while the center finishes cooking.
• Can I use fresh spinach? Yes, you classy chef, you! Just sauté about 4-5 cups of fresh spinach until wilted, then squeeze out *all* the excess water before adding it to the quiche. It’ll shrink a lot.
• Is this freezer-friendly? Kinda. FYI, you can bake the quiche, let it cool completely, then wrap it tightly in plastic wrap and foil before freezing for up to 1-2 months. Thaw in the fridge overnight, then reheat in the oven until warmed through. The texture might be slightly different, but still delish!
• What should I serve with this? A simple green salad with a light vinaigrette is perfect. Or, honestly, just a fork. Because sometimes you just need quiche.

Final Thoughts

See? You’re practically a pastry chef now! This Spinach Artichoke Quiche for Two is perfect for a lazy brunch, a fancy-ish weeknight dinner, or even just a ‘treat myself’ moment. It’s comforting, it’s cheesy, and it makes your kitchen smell amazing. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And maybe make some extra, just in case you *accidentally* eat both servings. No judgment here, my friend.