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Spinach and Artichoke Quiche
with raspberry yogurt parfait / peach bellini

Active: 1 hr Total: 1 hr
The past few years, we've made a tradition of offering a festive brunch-style meal on Christmas. Even if you don't serve it for brunch / breakfast, a homemade quiche is a satisfying meal any time of day.
Smarts #1: Our recipe uses frozen pie crust, but be sure to follow the instructions to account for potential variation in the size of pie crust and pan.
Smarts #2: Adding a layer of cheese as the base of the quiche protects the crust from the egg filling and keeps it crisp as it bakes - don't skip the cheese!


Spinach and Artichoke Quiche:
  • Prepared pie crust, frozen - 1
  • Cheese, gruyere - 2 oz , grated (sub sharp white cheddar)
  • Artichoke hearts - 8 oz (look for artichokes marinated in oil, canned, or frozen)
  • Thyme leaves, fresh - 1 tsp
  • Eggs - 4
  • Half and half - 1 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Nutmeg, ground (opt) - 1/8 tsp
  • Oil, olive - 1 Tbsp
  • Baby spinach - 5 oz
Raspberry Yogurt Parfaits:
  • Yogurt, plain or Greek - 2 cups
  • Raspberries, fresh or frozen - 1 cup
  • Honey - 1 Tbsp
Peach Bellini:
  • Peaches, frozen - 12 oz
  • Prosecco - 1 bottle (sub any sparkling wine or champagne)


  1. Pie crust - Defrost pie crust according to package directions.
  2. Cheese / Artichokes - Grate cheese. If using frozen artichokes, defrost; if using canned, drain. If artichoke hearts are in large pieces, roughly chop into bite-sized pieces. Store separately. (Can be done up to 5 days ahead)
  3. Thyme - Pull leaves off stalks. (Can be done up to 3 days ahead)
  4. Assemble parfaits - Divide yogurt between individual small bowls or glasses (1 / serving). Top with raspberries and drizzle with honey.
  5. Eggs - Whisk together eggs. Add half and half, salt, black pepper, and nutmeg and whisk until well combined.

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  1. Heat oven to 400F / 204C.
  2. While oven heats, place a skillet with olive oil over medium heat. Add artichokes and cook, turning occasionally, until lightly browned, 6 to 8 minutes.
  3. To artichokes, add spinach. Saute until spinach is wilted (add a lid to speed things along), ~5 minutes. Stir in thyme leaves and continue to cook for 1 minute more. Season with a pinch of salt and set vegetables aside to cool.
  4. While vegetables cool, poke pie crust all over the bottom and sides. Transfer to heated oven and bake for 10 minutes to get crust started cooking.
  5. Use paper towels or a clean dish towel to press / squeeze as much liquid out of the spinach mixture as possible. (Spinach can retain a lot of moisture, and you don’t want it to release that moisture into the quiche.)
  6. Assemble quiche by covering the bottom of the crust with cheese. Top with artichokes and spinach. Pour egg mixture over top, leaving some space at the top of the crust (you may not need all of the filling).
  7. Return quiche to the oven and bake until the filling is golden brown and just set in the middle, 18 to 25 minutes, depending on the size and thickness of the quiche. (If the crust starts to get too brown towards the end of cooking, cover it lightly with a piece of foil.)
  8. Just before serving, blend peaches in a standing blender, adding as much water as needed to make a smooth, pourable puree. If you’d like the puree sweeter, add some honey or sugar (not in ingredients list).
  9. Divide peach puree between glasses and pour prosecco over top.
  10. Slice quiche and serve with yogurt parfaits and bellinis. Enjoy!



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