Artichoke, gruyere and spinach quiche

This delicious artichoke, gruyere and spinach quiche makes a beautiful vegetarian dish for a light dinner or savoury brunch.

  • 20 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print


Artichoke, gruyere and spinach quiche
  • 1 portion shotcrust pastry
  • 400 gram can artichoke hearts, drained, quartered
  • 80 gram baby spinach leaves, wilted, drained
  • 2 eggs
  • 1/2 cup thickened cream
  • 1/4 cup milk
  • 2/3 cup grated gruyere cheese
  • salad, to serve


Artichoke, gruyere and spinach quiche
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease a 12.5 x 35cm rectangular loose- bottomed flan pan. Place onto a baking tray.
  • 2
    Roll pastry between two sheets of baking paper. Ease into prepared pan. Trim edges. Chill for 15 minutes.
  • 3
    Blind bake for 10 minutes Remove paper and filling. Bake for further 5 minutes. Cool. Reduce oven to moderate, 180°C (160°C fan-forced).
  • 4
    To make filling: Arrange artichoke hearts and spinach over pastry base. In a large jug, whisk together eggs, cream and milk. Season to taste. Stir in cheese.
  • 5
    Pour mixture over vegetables. Bake for 35-40 minutes, until set. Serve quiche sliced with salad.


If using frozen spinach, drain it by placing it in a sieve over a bowl. Press down firmly with a wooden spoon or a second smaller sieve to remove excess liquid.

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