Easy Spinach Artichoke Quiche Cups

This easy spinach artichoke quiche cups recipe is super simple to make, easy to freeze, and it's also gluten-free!

Easy Spinach Artichoke Quiche Cups | gimmesomeoven.com

So…can we talk about Dancing With The Stars for a sec??

I have to admit that I’ve never really watched the show until this season.  But when my friend Meg was in town a few weeks ago, we randomly decided to do a girls’ night in and spotted DJ Tanner (!!!) and Winnie from The Wonder Years on the preview and decided to tune in.  And DJ is now a conservative mom with 4 kids!  And Winnie writes girl-power books about math!  And Drew Carey is, like, genuinely cool.  And those Olympic ice dancers are so darn humble.  And Amy Purdy’s story and dances leave me absolutely speechless each week.  And I kind of think that Carrie Ann Inaba is one of the coolest judges ever.

Oh.  And I basically cry every single week.

Seriously, why didn’t anyone warn me that this show is such a tearjerker??  I swear, it’s turning into my new Parenthood.

Anyway, since I’m rarely home in the evenings, this show has turned into my new Tuesday morning tradition on Hulu.  Which means that said star-crushing, and crying, and cheering, and — yes — much more kitchen dance partying is happening in my kitchen while I cook breakfast.  Which happened to be the case on the day that I made these adorable little spinach artichoke quiche cups.  (That also happen to be gluten-free!)

They were so good that I just might have done a little flying leap across the kitchen after my first taste.  ;)

Easy Spinach Artichoke Quiche Cups | gimmesomeoven.com

I mean, let’s be real — it’s kind of impossible not to love something spinach-artichoke-y.  It’s like mac and cheese.  Peas and carrots.  Milk and cookies.

Spinach and artichokes are just kind of made for each other.  (Like, um, Merill and Maks in this week’s episode of Dancing?  Hello, chemistry!!)

The good news about this spinach and artichoke quiche recipe, though, is that it literally just takes a few minutes to whip up.  No crust necessary.  And you can totally freeze these guys for future breakfasts on-the-go.  Here’s the how to:

Easy Spinach Artichoke Quiche Cups | gimmesomeoven.com

Actually, there’s hardly anything to say for this step.  Stir everything together!!

Easy Spinach Artichoke Quiche Cups | gimmesomeoven.com

Then portion the mixture into 12 prepared baking cups.

Easy Spinach Artichoke Quiche Cups | gimmesomeoven.com

And bake em’ up to quichy-tasty perfection.

Easy Spinach Artichoke Quiche Cups | gimmesomeoven.com

Unbelievably easy.  And unbelievably good.  Dive in!

Easy Spinach Artichoke Quiche Cups | gimmesomeoven.com

Easy Spinach Artichoke Quiche Cups

These delicious spinach artichoke quiche cups are easy to make and delicious to enjoy!


  • 1 (14.5-ounce) can artichoke hearts, drained and chopped
  • 1 package frozen spinach, drained
  • 5 eggs, whisked
  • 3/4 cup shredded mozzarella cheese
  • 2/3 cup milk (any kind)
  • 1/2 cup chopped white onion
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Preheat oven to 350 degrees F. Prepare 12 baking cups by either spraying them liberally with cooking spray, or lining them with paper liners.

Stir all ingredients together in a large mixing bowl until combined. Portion the mixture into the 12 prepared baking cups so that they are all nearly full.

Bake for about 20 minutes, or until the eggs are set and a toothpick inserted in the middle of the quiche comes out clean. Serve immediately.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Easy Spinach Artichoke Quiche Cups | gimmesomeoven.com

Leave a Comment:


  1. Georgia — June 25, 2015 @ 4:43 pm (#)

    Thinking about making these for an appetizer for a cocktail party. Do they fall apart easily or can we just eat them with our fingers?

    • Hayley @ Gimme Some Oven — June 25th, 2015 @ 10:26 pm

      They hold up just fine, so you can eat them with your fingers! We hope you enjoy! : )

  2. Ann — September 13, 2015 @ 6:23 pm (#)

    Hey Ali,

    Love your site! Just made these with spinach and zucchini because that’s what I had! Awesomesauce =)

    • Hayley @ Gimme Some Oven — September 14th, 2015 @ 7:59 am

      Thanks Ann, we’re happy to hear that! :)

  3. Joanne — October 2, 2015 @ 7:24 am (#)

    I just made these and they were so delicious!! And I don’t like eggs! My fiancé could not stop saying how good they were. Mine did take a little longer than 20 minutes, but that could be because I used fresh spinach, making them a little more liquidy. But I will be making these again. 

    • Hayley @ Gimme Some Oven — October 2nd, 2015 @ 3:38 pm

      That’s awesome Joanne! We’re so happy you and your fiancé liked them! :)

  4. Rose — November 8, 2015 @ 11:05 am (#)

    Can you use a mini muffin instead of a regular pan.  I’m thinking about using as an appetizer and wanted to make them bite-sized.  That look so good!

    • Hayley @ Gimme Some Oven — November 8th, 2015 @ 2:26 pm

      Rose, you definitely can, that sounds like a great idea! We hope you enjoy these! :)

  5. Diane Escamilla — January 24, 2016 @ 2:43 pm (#)

    I just made these and they were delicious.  My boyfriend loved them considering he doesn’t like spinach all that much but gave it a try!! That’s how good they are🍴I will definitely be making these again.  Can’t wait to try more of your recipes!  Thanks for sharing!!!

    • Hayley @ Gimme Some Oven — January 25th, 2016 @ 1:26 pm

      Thanks for sharing Diane, we’re so glad you and your boyfriend enjoyed them! :D

  6. Lea — January 29, 2016 @ 8:06 am (#)

    Can they be frozen to eat later?

    • Hayley @ Gimme Some Oven — January 29th, 2016 @ 2:51 pm

      Yes, definitely! We hope you enjoy these! :)

  7. Paul — February 8, 2016 @ 4:23 pm (#)

    Loos like an easy on the go meal.

  8. barbara — April 16, 2016 @ 5:53 am (#)

    the spinach has to be drained. how do we do that? thanks

    • Hayley @ Gimme Some Oven — April 17th, 2016 @ 10:41 pm

      Hi Barbara — just place it in a colander and squeeze it really well with your hands. You’ll probably need to do this a few times, but you shouldn’t need to use any paper towels.

  9. Mercy — May 12, 2016 @ 1:06 am (#)


  10. Julie — October 18, 2016 @ 7:14 pm (#)

    If freezing, what is the recommendation on reheating?

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 12:47 pm

      We’d recommend reheating these in the oven. No need to thaw beforehand, simply bake (uncovered) in a preheated 375°F oven for about 25 minutes, or until heated through. We hope this helps and that you enjoy!

  11. Elana Gomberg — December 26, 2016 @ 8:12 pm (#)

    These sound so delicious! I’d like to make them for brunch next weekend but was wondering how big a package of spinach this calls for. In the LA area, there are several sizes of frozen chopped spinach that are available. Thanks for your help.

    • Hayley @ Gimme Some Oven — December 27th, 2016 @ 9:17 am

      Thanks, Elana! Most packages of frozen spinach are about 10 ounces and that’s what size we used. We hope you enjoy these! :)

  12. Mary — February 28, 2017 @ 4:53 pm (#)

    These look delicious! Thank you for sharing the recipe. Can I substitute heavy cream for the milk and fresh spinach for the frozen chopped spinach?

    • Hayley @ Gimme Some Oven — February 28th, 2017 @ 5:45 pm

      Thank you, Mary — we hope you enjoy these! And yes, you can definitely use heavy cream instead of milk and fresh spinach instead of frozen!


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