🥬 Spinach Artichoke Puff Pastry Quiche Bites
Episode 2 of Bring-a-Dish Season!
If you’ve been here for a minute, you already know I have a deep emotional connection to spinach artichoke dip. I don’t know what it is — maybe it’s the creaminess, maybe it’s the hint of garlic, maybe it’s the fact that it’s legally impossible to have a bad time while eating it. Regardless, I love it so much that I decided it deserved its own moment… inside a quiche.
Yes. I turned my favorite dip into a mini, buttery, melty, puff-pastry-quiche situation — and honestly? She’s stunning.
These Spinach Artichoke Puff Pastry Quiche Bites are your new holiday party flex. A little creamy dip on the bottom, a rich Gruyère egg custard on top, all tucked into flaky puff pastry that makes you look like you tried way harder than you did. They’re warm, cozy, and exactly the kind of appetizer that disappears in 0.3 seconds at Thanksgiving or a Christmas party.
And because this is Bring-a-Dish Season, we’re keeping things:
✨ easy
✨ impressive
✨ actually delicious (none of that “pretend to like it at the potluck” energy)
The Inspiration 💡
I’ve made spinach artichoke dip a thousand times, and every time I think, “This would be incredible in… literally anything.” So I took a tiny amount of my tried-and-true dip, layered it into puff pastry, and poured my quiche mixture right over the top.
Here’s the key move:
I score the bottom of the puff pastry and par-bake it before adding the filling. This keeps the bottoms crisp, never soggy. After that quick bake, I take a spoon and gently press the center of each pastry down to make space for the dip and custard.
It’s like giving your puff pastry a tiny facelift — but for food.
Why I Only Use Eggland’s Best 🥚✨
If you’ve been here long enough, you already know I am super picky about my eggs — like, irrationally picky. I care about taste, texture, and nutrition, and Eggland’s Best is the one brand I keep going back to again and again. They just taste better… richer, fresher, and more flavorful, which makes a huge difference in something like quiche where the eggs are the moment.
And this time of year? We are all fighting to keep our vitamin D levels up. Eggland’s Best eggs have 6 times more Vitamin D compared to ordinary eggs, which is honestly such an easy way to sneak in a little extra sunshine during the dark, colder months. They also have more Vitamin B12, more Omega-3s, and just overall better nutrition.
Basically: if I’m baking, cooking, or making anything remotely cozy and comforting, I’m using Eggland’s Best. Always.
What Makes These So Good
Besides the fact they look like they came from a fancy bakery?
- The dip layer gives the quiche a creamy, cheesy, slightly tangy base.
- The Gruyère custard bakes up silky and rich (Eggland’s Best eggs for the win).
- The puff pastry turns golden, flaky, and perfect.
- The size makes them ideal for any holiday table — one bite… okay fine, two.
Bonus: You can totally transport these. They’re sturdy little queens.
A Fun Little Food Fact 🧀
Quiche might feel very “French café brunch,” but historians think the idea actually came from Germany in medieval times. So technically… this holiday appetizer is international. Worldly. Culture.
We love range.
When to Serve These
Honestly? Anytime. But especially:
- Thanksgiving appetizers (people will rush you for these)
- Christmas brunch
- Holiday parties
- Baby showers
- Bridal showers
- Tuesday
If you bring these to an event, you’re automatically the main character.
How They Work
No extra ingredients added — just the ones you already gave me — but here’s the vibe:
- Puff pastry gets cut, pressed, docked, and par-baked.
- Spinach + artichokes + cream cheese + mayo + Gruyère = creamy dip heaven.
- Eggland’s Best eggs get whisked with half-and-half, salt, pepper, and Gruyère.
- Dip layer → custard layer → bake until puffy and golden.
Perfect every time.
Make-Ahead Magic ✨
Holiday stress? Not here.
- Prep both fillings a day ahead.
- Par-bake the shells in the morning.
- Assemble right before serving.
- Reheat beautifully at 325°F for about 8 minutes.
Your kitchen will smell like butter + cheese + holiday joy.
Spinach Artichoke Puff Pastry Quiche Bites
Ingredients
Puff Pastry
- 1 sheet puff pastry thawed
Spinach Artichoke Layer
- ⅓ cup chopped spinach frozen + thawed + well-drained, or fresh lightly sautéed
- ¼ cup chopped canned artichoke hearts drained
- 2 oz cream cheese softened
- 2 tbsp mayonnaise
- ¼ cup shredded Gruyère or a mozzarella/parmesan blend
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Quiche Egg Mixture
- 2 Eggland’s Best eggs
- ⅔ cup half-and-half
- ⅛ tsp salt
- 2 pinches black pepper
- ¾ cup grated Gruyère cheese
Instructions
- Prep & Par-Bake the Puff Pastry: Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
- Cut the puff pastry into 2-inch squares and gently press one square into each cup, forming small shells.
- Dock the bottoms with a fork and bake for 5–10 minutes, just until slightly puffed and lightly set.
- Remove from oven and use the back of a spoon to press the centers down to make room for filling.
- Make the Spinach Artichoke Layer: In a medium bowl, stir together the spinach, artichokes, cream cheese, mayo, Gruyère, garlic powder, onion powder, and a pinch of salt and pepper until smooth and creamy.
- Make the Quiche Mixture: In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper. Stir in the Gruyère cheese.
- Assemble the Bites: Spoon about 1 teaspoon of the spinach artichoke mixture into the bottom of each pastry cup.
- Then pour the egg mixture over top, filling each cup about three-quarters full.
- Bake: Return the pan to the oven and bake for 21–25 minutes, or until the centers are just set and the tops are golden.
- Serve: Let cool a few minutes before removing from the pan. Serve warm or at room temperature — they’re delicious either way!
Notes
- You can prep the spinach artichoke filling and quiche mixture a day ahead — just store separately in the fridge.
- Par-bake the puff pastry shells in the morning, then assemble and bake right before serving.
- These reheat beautifully in a 325°F oven for about 8 minutes.
- Perfect for Thanksgiving, Christmas brunch, or any cozy get-together where you want something bite-sized and impressive without the stress.
