Panera Bread Quiche Recipe

This Panera Bread Quiche (Spinach and Artichoke) is a creamy and savory recipe, which calls for tangy artichoke hearts and rich Swiss cheese. It’s a brunch favorite, ready in about 1 hour.

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Panera Bread Quiche Ingredients

For the Crust

• 1 unbaked 9-inch deep-dish pie crust (store-bought or homemade)
• Egg wash (1 egg beaten with 1 tsp water), for brushing

For the Filling

• 5 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup frozen chopped spinach, thawed and squeezed bone-dry
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 ½ cups shredded Swiss cheese (or Gruyère for extra flavor)
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ⅛ tsp nutmeg (optional)

How To Make Panera Bread Quiche

1. Blind bake the crust: Preheat the oven to 375°F (190°C). Prick the bottom of the unbaked pie crust with a fork. Line it with parchment paper and fill with pie weights (or dried beans). Bake for 10–12 minutes. Remove the weights and paper. Brush the bottom of the crust with the egg wash and bake for another 2–3 minutes. This “seals” the crust to prevent a soggy bottom.
2. Prep the vegetables: Ensure the spinach is squeezed completely dry; excess water will ruin the custard. Chop the artichoke hearts into bite-sized pieces.
3. Mix the custard: In a large bowl, whisk together the eggs, heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg until smooth and frothy.
4. Layer the fillings: Sprinkle half of the Swiss cheese onto the bottom of the warm, blind-baked crust. Spread the spinach and chopped artichokes evenly over the cheese. Top with the remaining Swiss cheese and the Parmesan cheese.
5. Add the liquid: Slowly pour the egg custard mixture over the fillings in the crust. You may need to use a fork to gently shift the ingredients so the liquid settles into the gaps.
6. Bake: Bake in the 375°F oven for 40–50 minutes. The quiche is done when the edges are golden brown and puffy, and the center is set (it should jiggle slightly like Jell-O, but not wave like liquid).
7. Cool: Remove from the oven. Let the quiche cool on a wire rack for at least 20 minutes before slicing. This resting period allows the custard to set firmly so you can cut clean slices.

Recipe Tips

• Blind baking is mandatory: Because the filling is wet (custard and vegetables), if you put it into a raw crust, the bottom will never cook crisp. Par-baking ensures a flaky base.
• Cheese choice: While Panera often uses a blend, Swiss or Gruyère adds that classic nutty quiche flavor. If you prefer a milder taste, Mozzarella works well too.
• The “Wiggle”: Don’t overbake. If the center looks liquid, keep baking. If it puffs up high like a soufflé, it’s done. It will deflate as it cools.
• Protecting the crust: If the edges of the pie crust start to brown too quickly before the center is set, cover the edges with a “pie shield” made of aluminum foil.

What To Serve With Panera Bread Quiche

This rich tart needs fresh, acidic sides.

• Fruit Salad: Melon and berries lighten the meal.
• Green Salad: Arugula with lemon vinaigrette.
• Roasted Potatoes: For a hearty brunch.
• Tomato Soup: A classic Panera “You Pick Two” pairing.

How To Store Panera Bread Quiche

• Refrigerate: Store the cooled quiche covered in the fridge for up to 3 days.
• Freeze: Wrap the whole baked quiche (or slices) in plastic wrap and foil. Freeze for up to 3 months.
• Reheat: Reheat slices in a 350°F oven for 10–15 minutes. Microwaving tends to make the crust rubbery.

Panera Bread Quiche Nutrition Facts

• Calories: 410kcal
• Protein: 18g
• Carbohydrates: 24g
• Fat: 28g
• Saturates: 14g
• Sugar: 2g
• Salt: 0.8g

Nutrition information is estimated per slice (based on 8 slices).

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