spinach artichoke

This crustless quiche is made with fresh spinach, artichoke hearts and lots of cheese.

Spinach Artichoke Crustless Quiche

eggs

sour cream

heavy whipping cream

Salt

black pepper

spinach

6-7 oz baby artichoke hearts

garlic

Mozzarella cheese

Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.)

Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.

Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down.

Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes.

Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese.

Transfer the egg mixture into the prepared baking dish.

Sprinkle remaining shredded cheese over the top.

Bake for 40-45 minutes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1589203916/vnc8ru365fchqz0ksmmw.mp4

Soft and silky classic quiche made without a crust and full of delicious flavors. This crustless quiche is made with fresh spinach, artichoke hearts and lots of cheese.

Easy and comforting dinner that takes less than 30 minutes to prepare. Juicy shrimp is cooked with garlic, spinach, sun-dried tomatoes, and cream.&nbsp;

Creamy Tuscan Shrimp Ravioli

raw shrimp

salt

spinach and cheese ravioli

olive oil

oz sun dried tomatoes

chicken broth

Peel and devein shrimp if needed. Season it with a little salt and pepper and set aside.

Peel, smash, and mince garlic. Slice sun-dried tomatoes julienne. Measure chicken broth and heavy whipping cream. Set aside.

Cook ravioli according to the package instructions, strain and set aside.&nbsp;

Preheat a large cooking pan over medium heat. Add oil and let it heat up for a few seconds.&nbsp;

Add garlic, stir and saute until fragrant. Add spinach and cook it until it's wilted.&nbsp;

Add sun-dried tomatoes and saute until softened.&nbsp;

Nestle shrimp in the pan among the spinach and tomatoes. Cook until shrimp just turns pink and opaque on one side and flip shrimp to the other side. Cook just until shrimp turn pink on the other side.

Add broth and heavy whipping cream. Carefully mix until cream is evenly incorporated throughout.&nbsp;

Add cooked ravioli and carefully stir.

Season with some salt and pepper and cook for a few more minutes, 3-4 minutes.&nbsp;

This spinach artichoke chicken bake is the best all-in-one dinner idea that&#39;s easy, healthy, and so delicious! Plus, it&#39;s a great way to get more artichokes into your diet. Watch the video below to see how I make it in my kitchen!

Spinach Artichoke Chicken Bake

chicken breasts (about 3 to 4 chicken breasts)

red bell pepper (finely chopped)

½ medium yellow onion (finely chopped)

(13.5-ounce) cans quartered artichoke hearts

(lightly packed) baby spinach (roughly chopped)

½ cup freshly grated parmesan (optional)

mayonnaise

lemon

oregano

thyme

Cut the chicken. Preheat the oven to 400°F (200°C). Cut the chicken breasts into 1-inch pieces, and place in a large mixing bowl.

Dice

Dice the veggies. Add the bell pepper, onion, artichoke hearts, spinach, and parmesan cheese (if using) to the mixing bowl on top of the chicken.

Stir

Make the dressing. In a separate small mixing bowl, stir together the mayonnaise, garlic, lemon zest and juice, oregano, thyme, salt, and pepper.

Stir it all together. Pour the dressing on top of the chicken and veggies and gently stir until well combined.

Bake

Bake. Place the mixture into a 9x13-inch baking pan. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through.

I made this for dinner tonight using chicken thighs and served it with long grain and wild rice. It turned out amazing! My husband mentioned three times how much he loved it. Definitely adding it to our regular meal rotation.

Made this for a dinner party of 14 and it was a hit!  Served it with baked potatoes.  Used 1/3 chicken thighs and 2/3 chicken tenders and put whole spinach leaves on the bottom to absorb any extra liquid.  Came out perfect. Prepped everything the day before including the sauce.  All I had to do was toss it all together the day of, and bake it and it was delicious!!  I think next time I'll try substituting cottage cheese for the mayonnaise as someone else had suggested for a healthier option.  I actually have an entire casserole of it all mixed together that I didn't wind up baking but want to freeze for another time.  Do you suggest I cook it before freezing?  Thanks for your input,  and for this delicious recipe!

I think I would add some rice or serve over rice.

I am genuinely obsessed with this recipe. It’s one of my go to weekday favorites and every time my family and I have it, I’m already thinking about when I will make it next. Ha! 10 out of 10!

Would highly suggest making this excellent recipe!! The flavor is so delicious! We tried it for the first time this week, but will definitely be making this one over and over! We substituted skinless chicken thighs instead of chicken breasts, which worked great, too!

Really good!  Took longer because I only have a toaster oven but was completely worth it.  Served over rice and my husband and I really enjoyed it.  Added a little more than a half cup of parm because yummy and hnestly I like artichoke hearts more than most so could almost add a third can but will definitely be making again. Thank you!

This was absolutely the best! I snuck in one extra pound of chicken and this recipe still had loads of yummy flavors! An added plus for my husband and I was that all of the ingredients in your recipe are acceptable on the diet we are currently on. Thank you! It really was an excellent dinner.

Lisa, this looks delicious and I have all the ingredients BUT peppers upset my stomach.  Can you suggest a vegetable substitute? Thanks for your work.🙏

This has become a regular meal for us this last year. I always love to make it, and eat it!😊

https://content.jwplatform.com/videos/dQulpiV4.mp4

This spinach artichoke chicken bake is seriously packed with flavor! It’s a mix of diced chicken breast, artichoke hearts, bell pepper, and a creamy lemon-herb sauce that makes the whole dish even better as it cooks in the oven.

Spinach Artichoke Chicken Casserole

The creamy cheese sauce on this Spinach Artichoke Chicken Pasta makes this meal disappear quickly. Enjoy the taste of your favorite spinach artichoke dip in a pasta skillet. It is an easy dinner recipe that comes together quickly.

Spinach Artichoke Chicken Pasta

penne pasta

chicken breasts

Tablespoon minced garlic

baby spinach

evaporated milk

Parmesan cheese

cream

pepper

mozzarella cheese

artichoke hearts, drained and chopped

crispy fried onions,

parsley

Cook pasta al dente according to the package...

Cook pasta al dente according to the package directions. Drain and toss with 1 tablespoon oil to keep from sticking.

Cut the chicken breasts into small bite sized...

Cut the chicken breasts into small bite sized pieces. Heat the remaining oil in a large skillet. Cook the chicken until done.

Add the garlic and spinach and stir for...

Add the garlic and spinach and stir for 1-2 minutes or until just wilted.  Remove everything from the pan and set aside.

Stir together the milk and Parmesan cheese in...

Stir together the milk and Parmesan cheese in the heated skillet. Bring to a low boil and stir for 2-3 minutes or until slightly thickened.

Add the cream cheese, broth, salt, pepper, and...

Add the cream cheese, broth, salt, pepper, and mozzarella cheese. Heat and stir until melted and creamy.

Stir the artichoke hearts, pasta, and chicken mixture...

Stir the artichoke hearts, pasta, and chicken mixture into the cheese sauce until coated. Let sit for a few minutes to thicken. Garnish with crispy onions and parsley, if desired.

This Healthy Spinach Artichoke Chicken Casserole is total comfort food. It’s easy to make, packed with protein, brimming with spinach and artichoke hearts and full of flavor.

Healthy Spinach Artichoke Chicken Casserole

chicken breast,

avocado oil or melted grass-fed butter or ghee

organic whole milk cottage cheese

Italian parsley

mineral-rich salt (my favorite salt)

garlic granules or garlic powder

fresh organic spinach

artichoke hearts, halved (drain and discard liquid!)

Preheat oven to 375 degrees F. Grease a...

Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.

In a large mixing bowl, add cooked shredded chicken,...

In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.

Bake at 375 degrees F for 40-50 minutes, or...

Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.

Let the casserole sit for 10 minutes before...

Let the casserole sit for 10 minutes before serving.

I made this tonight not only was it delicious but super easy to make! It was well received! TY

This Spinach Artichoke Pizza has the perfect one-bowl chewy crust and is topped with the best homemade cashew cheese plus a savory spinach artichoke mixture!  Paleo, Vegan, gluten free, dairy free, egg free and sugar free.

Spinach Artichoke Pizza {Paleo, Vegan}

almond flour

tapioca flour (plus more as needed to spread the dough)

coconut flour (+ 1 tbsp, only if needed)

onion powder

garlic powder

tsp fine grain sea salt

water

avocado oil olive oil

tsp apple cider vinegar

raw cashews

Tbsp lemon juice

Tbsp avocado oil olive oil

tsp sea salt

yeast

Tbsp avocado oil

garlic (minced)

artichoke hearts

spinach (chopped*)

Preheat your oven to 425° F and line a pizza pan or baking sheet with parchment paper.

Prepare the flax egg - 1 Tbsp flaxseed meal mixed with 3 Tbsp warm water, allowed to sit for 10 minutes

In a large mixing bowl, combine the almond flour, tapioca or arrowroot, coconut flour, onion and garlic powder, Italian seasoning, and salt. Stir well to fully combine.

In a measuring cup, combine the water, oil, and vinegar then pour into the dry mixture and stir to combine.  Stir in the flax egg to form a dough.   Allow the dough to sit a minute and if it’s still too wet to spread, stir in the additional Tbsp of coconut flour.

Sprinkle extra tapioca or arrowroot on your parchment lined baking sheet, place dough on the sheet and sprinkle with more tapioca/arrowroot if it’s sticky.  Feel free to use as much as necessary.

Work the dough into a 10-12” circle depending on how thin you want the crust.

bake in the preheated oven for 12 minutes or until set.

Crust:

While the crust bakes, prepare the cheese sauce.  You can also make this ahead of time.  Place all ingredients in a small-medium high speed blender and blend until very smooth and creamy.

Cheese Sauce:

Heat a large skillet over medium heat and add the avocado oil.  Cook the garlic about 45 seconds until fragrant, then stir in the artichoke hearts and spinach and cook until the spinach wilts.

Spread 1/2 of the cheese sauce over the partially baked crust.  Top with the spinach artichoke mixture, then spoon the remaining cheese sauce over the top (so there will be some on each slice). Continue to bake in the preheated oven for 10 more minutes or until crust is golden.  Serve right away and enjoy!  Store leftovers tightly covered in the refrigerator for up to 4 days.

Spinach Artichoke Mixture:

Spinach Artichoke Pizza is amazing and very nutritious, I will follow the recipe to make it for my son to enjoy. Thank you for sharing. poppy playtime

This is, hands down, the best pizza crust. Even non-Paleo eaters love it. I can finally have pizza nights with my family! Thanks 😊

I usually pile it high with veggies. I add broccoli and other veggies to the spinach and artichoke.

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I have made this with Cassava flour because I have to stay away from coconut for 3 months. I am sure using all cassava flour would work. Love this recipe! I have made it 3 times. This last time I brought it to someone's house for dinner and people who are meat-eaters and picky even liked it!!

This spinach artichoke chicken is crispy, creamy, and packed with flavor!  It’s Paleo, Whole30 compliant, dairy free, and made all in one skillet.  Great served alone or over cauliflower rice!

One-Skillet Spinach Artichoke Chicken {Paleo, Whole30}

chicken thighs (bone-in, skin-on)

Sea salt and and pepper (to season chicken)

garlic garlic

Tbsp ghee

oz fresh spinach (roughly chopped)

artichoke hearts (roughly chopped)

med onion (chopped (or 1 small))

chicken bone broth

lemon juice

red pepper (optional)

Sea salt and pepper (to season veggies)

coconut milk (full fat, blended prior to adding)

mustard

tsp tapioca flour (or arrowroot)

Preheat your oven to 400 degrees and make sure ingredients are prepped and ready to go.

Heat a large cast iron skillet (or any oven proof skillet) over med-high heat. Season chicken with salt, pepper, and lemon-garlic seasoning, rubbing in to coat skin.

Add 2 Tbsp ghee to skillet, then brown chicken on both sides - about 3-4 minutes per side.

Once browned, remove chicken from skillet to a plate and lower heat to medium.  Add 1 more tbsp ghee to melt only if you need to.

Add onions and cook one minute until softened, then add garlic and cook 30 seconds.  Add spinach in batches to wilt, then add artichoke hearts, stir and continue to cook 3 minutes over med heat until softened and heated through. Season with crushed red pepper, salt, and pepper to taste, stir in broth* and lemon juice. Remove from heat.

Return chicken back to skillet, place skillet in preheated oven and bake 25 minutes, until cooked through, then return skillet to stovetop.

Remove just the chicken from skillet with tongs to make the sauce. Whisk tapioca and mustard into coconut milk, then add to skillet and whisk to combine. Bring to a boil and allow to boil 2-3 minutes until thickened, stirring. Return chicken to skillet and serve with spinach artichoke sauce. Enjoy!  Serves 6

Super yummy! Followed this to try a new recipe in Whole30 and we both loved it! Served over zoodles for me and noodles for my husband.

Absolutely delicious. Made just as written. Thanks for another great recipe

So good. I substituted the coconut milk for kite hill cream cheese and added a little water. It was fantastic. My husband and myself loved it. Thank you!

So good. I substituted the coconut milk for kite hill cream cheese and added a little water. It was fantastic. My husband and myself loved it

This was amazing. I also put sun dried tomatoes in it. My family loved it. I put it over the potatoe  noodles. 👍👍

My family loved this dish, including the 2 and 4 year old!  Easy, healthy and delicious.  Definitely a winner that we will make again soon!

Great taste! However I have a question, while in the oven my chicken and eventually the sauce turned grey(only the outside of the chicken)... it looked horrible (but the taste was there!) I used chicken breast. But I have no idea what caused that.

This is quickly becoming a staple. I double the recipe and make it in my dutch oven. I also added more garlic and like to add portabella mushrooms when I have them.   My family loves it!  I serve it with roasted spaghetti squash.

Found this looking for something to do with chicken thighs.  Really good!  I used combo of kale and frozen spinach as that is what I had in the house.  Did it on top of stove so I wouldn't have to turn on the oven.  Served over ramen noodles as the "no carb" wasn't the attraction.  Will make again.

This was tasty! Although, as others have said, after baking the spinach turned very dark and unappetizing. I may try adding it at the end next time.

Really good with crispy chicken skin and subtle coconut flavors. I cooked with kale and beet greens because that's what I had on hand. Turned out excellent on risotto

Looking for a fun appetizer recipe with an outdoor smoky twist?  Fire up the grill or smoker and make a batch of this Smoked Spinach Artichoke Dip!

Smoked Spinach Artichoke Dip

wood chips

onion

cream cheese (softened)

artichoke hearts,

paprika

Monterey Jack cheese

naan bread

tsp kosher salt

Soak the hickory chips in a bowl of water for at least 30 minutes.

Meanwhile, prepare grill for indirect cooking.  (If using a gas grill, turn burners on one side to high and leave burners on other side off.  If using a charcoal grill, bank the charcoal up against one side of the grill.)

Top 9 spinach artichoke recipes from across the web

The most viewed spinach artichoke recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 9 spinach artichoke recipes from across the web

The most viewed spinach artichoke recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Artichoke Crustless Quiche

Creamy Tuscan Shrimp Ravioli

Spinach Artichoke Chicken Bake

Spinach Artichoke Chicken Pasta

Healthy Spinach Artichoke Chicken C...

Spinach Artichoke Pizza {Paleo, Veg...

One-Skillet Spinach Artichoke Chick...

Smoked Spinach Artichoke Dip

Spinach Artichoke Dip {Paleo, Vegan...

The most viewed spinach artichoke recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine