This fluffy, savory quiche pie recipe made with eggs, artichoke, spinach goat cheese, and Almondmilk makes weekend brunches a tasty breeze!
This is another recipe I’ve created in my partnership with Blue Diamond Almond Breeze, a breakfast or brunch dish that’s lightened up thanks to Almondmilk.
My friend Kelley makes a really great quiche.
The first time I ate one of her quiche creations was at a local blogging brunch where we all brought something along to add to the potluck party. I was immediately smitten with Kelly’s quiche-ing skills, likely due to the fact I am always enchanted by a baked custard of any kind. And hers was delicious.
Quiche is one of those recipes specially reserved for brunching. Why we don’t eat it for regular old breakfast any day of the week is a mystery to me. It’s mix of humble ingredients combine for a deceptively grand appearance, and is truly a dish with an alter ego.
With Mother’s Day rounding the corner of the calendar, a good quiche is always an impressive entertaining option. Because they require minimal work (especially if you use a store-bought pie dough) any level of home cook can prep ahead and then sit back and enjoy being queen for a day.
About the Recipe
In an effort to curtail extra work on mama’s day, I used a store bought pie dough. If you are feeling more industrious and want to bake your shell from scratch, this is one of my favorite pie dough recipes. Because my pie dish is a little deeper than a traditional pie tin, I gave the already rolled out dough an extra roll over with my rolling pin to ensure it fit my pan.
I use frozen artichoke hearts instead of jarred or canned because the frozen version don’t hold water so there’s less chance of watering down our quiche.
This recipe starts with a standard base for a creamy baked custard of eggs and Almond Breeze Original Almondmilk. The shelf stable Almondmilk packages are perfect to have in the pantry, always at the ready. Using Almond Breeze lightens the calorie load of the quiche and still produces a creamy custard filling.
If you are using a traditional 9-inch pie tin instead of a deep dish pan like mine, adjust the recipe to 4 eggs and 1 1/2 cups Almondmilk. If your dish is like mine and a bit deeper, follow the recipe as I’ve shared. You may have extra egg mixture depending on the depth of your pie pan.
Once you have the formula for the egg custard nailed down, you can simply swap and adapt filler ingredients to switch things up to your taste or what you have until the fridge.
While the quiche is baking, be sure to give it a check at about the half hour mark. If your crust is getting too dark, loosely vent a piece of aluminum foil over the quiche so it continues to bake but the crust doesn’t brown.
You’ll know when the egg has fully cooked when it puffs up like a souffle and is firm to the touch. The egg will deflate a bit and settle as it cools.
If You Liked This Recipe, You’ll Like These:
- Spinach Artichoke Stuffed Bread
- Spinach and Artichoke Dip Pizza
- Creamy Spinach Artichoke Chicken Thighs
- Spinach and Artichoke Grilled Cheese
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Spinach, Artichoke and Goat Cheese Quiche
Ingredients
- 1 store-bought refrigerator pie dough or this homemade pie dough
- 1 tablespoon butter
- 1 leek thinly sliced, white and light green parts only
- 1 cup frozen artichoke hearts thawed and quartered
- 1 1/2 cups fresh spinach
- 1/2 teaspoon kosher salt
- 6 eggs
- 1 1/4 cups Almond Breeze Almondmilk Original Unsweetened
- 1/2 teaspoon ground mustard
- 1/4 teaspoon nutmeg
- 2 ounces goat cheese
- **NOTE: If using a standard low-edge pie tin, reduce the number of eggs to 4 eggs and reduce the Almondmilk to 1 cup.
Instructions
-
Preheat the oven to 375 degrees F.
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Roll out the pie dough and line a 9-inch pie pan with the dough then place in the refrigerator to keep chilled.
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Melt the butter in a skillet over medium heat. Add the leeks and cook until the leeks soften, about 5 minutes, stirring often. Add the artichoke hearts to the pan and cook for another 2 minutes or so. Stir in the spinach, season with kosher salt and remove from the heat and stir so the warm vegetables wilt the spinach and set aside to cool.
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Whisk the eggs and Almondmilk with the mustard and nutmeg. Pull the pie tin from the refrigerator and fill the bottom with the cooked vegetables. Top with half of the goat cheese. Pour the egg mixture over the vegetables and top with more goat cheese.
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Bake for 45-55 minutes or until the egg is puffed and no longer jiggly. Remove from the oven and let rest for 10 minutes. Serve warm or at room temperature.
Have a great day, and make something good.
This post is part of a partnered series with Blue Diamond Almond Breeze. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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Vivian | stayaliveandcooking says
I’m all about quiches and this just sounds like a wonderful recipe! Perfect for spring. Pinned!
heidi says
Thanks Vivian. I love these flavors for spring too. Actually, I love them all year round :)
Sarah | Broma Bakery says
Love this. Sometimes I feel like dairy in the morning can be hard on my stomach, so almond milk is much welcomed!
heidi says
I hear you Sarah. One of my daughter’s friends is lactose intolerant so having the shelf stable packages in the pantry is super handy when she shows up for a sleepover and I have almondmilk avail for her breakfast.
Mary says
I love quiche. This recipe looks wonderful but… There is something about the lingering after taste of goat cheese I detest. Is there a substitute I can use?
heidi says
Sure Mary, You could use feta if you wanted a more tangy cheese (and lighter in calories) or use about 1 cup of shredded soft white cheese, such as fontina, swiss or havarti. Simply scatter the cheese on top of the vegetables in the crust then pour the egg mixture over it and bake.
Donnac says
Feta tastes terrible too. What about Ricotta?
Lori @ RecipeGirl says
This is one beautiful quiche, and I love that you added Almond Breeze to it. Love that stuff!
Jan says
Can I use daiiry? Either milk or half and half? And I like to make no crust quiches. Would that work?
shelly (cookies and cups) says
The only problem with this, is I would eat the entire thing myself!!
Lauren @ Climbing Grier Mountain says
Kelly does have mad baking skills! This quiche looks positively delightful and would be perfect to serve on Mother’s Day.
Theresa says
This quiche looks fabulous but we can’t use nut milks in our house due to allergies. I’m assuming regular milk would work just as well? Same amount?
Kari says
What an amazing looking quiche!
Kari
http://www.sweetteasweetie.com
Sarah says
Would jarred marinated artichoke hearts work in place of the frozen?
Laura | Tutit Dolci says
I’m all about a spring quiche! This is a must make for my mom!
The Best University in DUBAI says
http://goo.gl/x6bjtX
Katrina says
I’m positive that I would LOVE this! It’s totally speaking to me!
Liz @ The Lemon Bowl says
Every time I see a delicious quiche recipe I ask myself why I don’t make them more regularly. They are literally the perfect make-ahead brunch item – I even like eating it cold the next day! So great seeing you this past weekend friend. xoxox
Serene @ House of Yumm says
This is absolutely gorgeous! Love that it calls for almond milk. I know what I want for my Mother’s Day brunch!
Jessica - The Novice Chef says
This quiche looks absolutely divine and I just love all the gorgeous photos! Great work as always Heidi!
Deborah says
This is quiche perfection!! Love that we were on the same wavelength! ;)
Ashley | Spoonful of Flavor says
Now I know what I am making for Mother’s Day brunch! You can’t go wrong with the combination of spinach, artichoke and goat cheese. I wish I had a slice of this right now for lunch.
Sandy Coughlin says
Great for the brunch I’m planning. LOVE love love quiche!
Megan @ Pip and Ebby says
I love the addition of almond milk! Also, anything with artichokes wins my heart!
Brenda @ a farmgirl's dabbles says
What a lovely way to show love to Mom on Mother’s Day. I know I’d adore a slice!
Aggie says
Quiche is one of my favorite breakfast/brunch items to order when out, I need to make this at home!! Spinach, artichoke and goat cheese – hello delicious!!
Monique @ Ambitious Kitchen says
This is beautiful, Heidi and I bet you could totally make it crustless too! LOVE!
Meghan says
Should I use crumbled goat cheese or sliced?
Remove White Background says
Impressive photography . Thank you so much for sharing .
Jacky says
Hey,
Spinach, artichoke, goat cheese, quiche are my first choice .
pokemongohacker says
Thanks for the website here.
Nose secrets says
Looks A-mazing
Cheap Dissertation Writing Service says
Wow Yam nice Rice Casserole Good Quality an tasty Never knew about it yet potato tots have zero nourishment. It’s over-handled potatoes and potatoes don’t have much sustenance in any case. I figure in the event that you put enough chicken what’s more, fish alongside crisp veggies it’s not all that terrible? Just includes superfluous weight.
Ora Shai says
Thank you! It looks tasty and easy to make.
Janel Burch says
Good morning. I made this dish but when someone makes the 9″ recipe they need to reduce the nutmeg because it’s too much for it. I was dissapointed in it for that reason. I loved it otherwise.
Thank you.
Elizabeth Gibbs says
Can I use regular milk with this?
Shannon S says
Hi there – I found your recipe and am excited to try it. However, in your writeup, you mention altering the almond milk to 1 1/2 cups if using a standard, low edge pie tin, but in the printed recipe version, it says to reduce to 1 cup. Can you tell me which is correct? Thanks!