If you’ve ever wished for a way to enjoy spinach and artichoke dip for breakfast or brunch, this quiche is the answer. Thanks to a blend of heavy cream and crème fraîche, the filling has a custard-like texture that holds everything together in the potato crust shell. Baby spinach and jarred artichoke hearts add vibrant flavor, while a mix of salty, nutty Parmesan and melty Monterey Jack brings rich, cheesy decadence. Encased in a crisp, golden potato crust, each slice is more satisfying than the last. 

What is crème fraîche?

Crème fraîche is a French cultured heavy cream often used to add creaminess to soups and sauces or dolloped over desserts. It has a tangy flavor, a higher fat content than sour cream, and less fat than cream cheese. 

Can you use pre-shredded cheese for this quiche?

You can use packaged, pre-shredded Monterey Jack in a pinch, but these cheeses contain anti-caking agents that prevent clumping, which also affects their ability to melt as smoothly and evenly as freshly shredded cheese. For the best cheese melt, we recommend shredding a block of Monterey Jack on a box grater. 

Notes from the Food & Wine Test Kitchen

Take your time when forming the potato crust and pressing it into the cake pan for the best results. Use a combination of a small offset spatula and your hands (make sure they’re clean) to smooth out the bottom and press the upper edges into the pan, creating a slightly thinner lip for those salty, crisp, potato chip-like bites.

This quiche will be very loose when it first comes out of the oven, but the longer it rests, the more the filling will set up.

Make ahead

Boiled potatoes can be stored covered in the refrigerator up to one day in advance. Cool potatoes completely before storing. Baked quiche will keep in the refrigerator, covered with plastic wrap, for up to two days.