Best Artichoke Quiche Recipes

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SPINACH AND ARTICHOKE QUICHE



Spinach and Artichoke Quiche image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 large eggs
1 cup half-and-half
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 5-ounce package baby spinach
1 cup frozen artichoke hearts, thawed and roughly chopped
1/3 cup crumbled garlic-herb goat cheese (about 2 ounces)
1 prepared 9-inch pie crust, thawed if frozen
10 grape tomatoes, halved
1 tablespoon red wine vinegar
1/2 teaspoon dijon mustard
4 cups Italian salad blend

Steps:

  • Put a baking sheet in the lower third of the oven and preheat to 425 degrees F. Whisk the eggs, half-and-half, 3/4 teaspoon salt and ¼ teaspoon pepper in a large bowl and set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spinach, artichoke hearts and 2 pinches salt. Cook, stirring, until the spinach is wilted and the skillet is dry, about 1 minute. Remove the vegetables to a plate lined with a few layers of paper towels; let cool slightly. Carefully pull up the sides of the paper towels and squeeze out most of the liquid; stir the vegetables into the egg mixture.
  • Scatter the goat cheese in the bottom of the pie crust. Pour in the egg mixture, then arrange the tomatoes cut-side up in the eggs. Season with pepper. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes.
  • Meanwhile, whisk the vinegar and mustard in a medium bowl; whisk in the remaining 1 tablespoon olive oil until smooth. When the quiche is almost done, add the salad mix to the bowl and toss with the vinaigrette. Season with salt and pepper.
  • Cut the quiche into wedges and serve with the salad.

Nutrition Facts : Calories 470, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 177 milligrams, Sodium 892 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 15 grams, Sugar 7 grams

ARTICHOKE QUICHE



Artichoke Quiche image

This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal.

Provided by Dee514

Categories     Lunch/Snacks

Time 45m

Yield 1 9inch Quiche, 6 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichoke hearts, well drained
2 garlic cloves
4 eggs
3 -4 tablespoons grated pecorino romano cheese
6 ounces mozzarella cheese, diced small
1 -2 tablespoon olive oil
1/4 teaspoon ground black pepper
1/4 cup light cream
1 (9 inch) pie crusts (bottom only)

Steps:

  • Cut artichoke hearts into quarters, or large dice.
  • In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
  • Add artichoke hearts and saute them until they start to brown.
  • Remove garlic cloves, and let the artichokes cool.
  • In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
  • Add the artichokes and the oil from the pan to the egg mixture, mix well.
  • Spoon mixture into pie crust.
  • Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.

CRUSTLESS ARTICHOKE QUICHE (FRITTATA)



Crustless Artichoke Quiche (Frittata) image

I copied down this recipe, many years ago; and, I resurrected it, recently, for a brunch. It is so easy, and so great; I'm glad I found it, again! It doesn't have a crust, so it is actually more like a frittata than a quiche; but, whatever you call it, it's good!

Provided by Belinda in Austin

Categories     Breakfast

Time 40m

Yield 8-16 serving(s)

Number Of Ingredients 8

1/4 cup breadcrumbs or 2 slices bread
6 eggs or 1 1/2 cups egg substitute
2 cups grated cheddar cheese
14 ounces artichoke hearts, drained and chopped, slightly
1 small onion, chopped
4 garlic cloves, minced
1/2 teaspoon italian seasoning
salt and pepper

Steps:

  • Preheat oven to 325 degrees.
  • Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
  • Add the artichoke hearts, and saute briefly.
  • Add the Italian seasoning, salt, and pepper.
  • In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
  • Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.

Nutrition Facts : Calories 213, Fat 13.4, SaturatedFat 7.2, Cholesterol 188.3, Sodium 417.4, Carbohydrate 10, Fiber 3, Sugar 1.5, Protein 14.1

ARTICHOKE QUICHE



Artichoke Quiche image

Oklahoma may be meat-and-potatoes country, but even good ol'boys have been known to eat this artichoke quiche!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 small onion, finely chopped
1 garlic clove, minced
2 teaspoons vegetable oil
4 large eggs
1/4 cup soft bread crumbs
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups shredded cheddar cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

Steps:

  • In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 544mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.

ARTICHOKE AND FETA QUICHE



Artichoke and Feta Quiche image

A custardy quiche, with a crust made from scratch, is filled with shallots, artichoke hearts and feta.

Provided by Food Network Kitchen

Time 3h30m

Yield 6-8

Number Of Ingredients 13

1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon sugar
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced and kept very cold
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more as needed
1/2 cup thinly sliced shallots
1 cup chopped thawed frozen artichoke hearts
1 cup crumbled feta
1 1/4 cups half-and-half
2 tablespoons chopped fresh flat-leaf parsley
3 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
  • Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
  • Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
  • Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
  • Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

ARTICHOKE PEPPERONI QUICHE RECIPE - (4.5/5)



Artichoke Pepperoni Quiche Recipe - (4.5/5) image

Provided by mytastytreasures

Number Of Ingredients 8

Frozen Deep dish pie crust (I use
Orinoke)
1-10 oz pkg frozen artichokes
1-8 oz mozzarella cheese block, diced
1/4 cup grated romano cheese
4 eggs
pepper
1/2 cup pre-sliced pepperoni

Steps:

  • Preheat oven to 350. Defrost artichokes and pat dry. Cut into quarters. Beat the eggs in a large bowl. Then mix in all of the remaining ingredients. Pour into the pie crust and bake for 45-60 minutes.

ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE



Artichoke and Broccoli Frittata / Crustless Quiche image

A frittata (also known as crustless quiche) is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. This one is not just for breakfast - Try it for lunch or dinner with a salad or steamed veggies. Eat hot or at room temperature - Leftovers can be heated in toaster oven or microwave. I designed this recipe to be gluten-free, using my homemade fresh gluten-free Italian breadcrumbs - But you can use any type of breadcrumbs you like.

Provided by Whats Cooking

Categories     Savory Pies

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

8 eggs
1/2 cup milk
1 (6 ounce) jar marinated artichoke hearts, drained
2 cups small fresh broccoli florets
3 garlic cloves, minced
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons fresh dill, minced
1/2 cup breadcrumbs (regular or gluten-free, fresh or dry)
2 cups shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese (not grated)
2 tablespoons extra virgin olive oil

Steps:

  • Preheat oven to 350°F
  • Chop the artichoke hearts coarsely.
  • Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
  • Add onions and cook until they are translucent.
  • Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
  • In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
  • Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
  • Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
  • Bake for 30 minutes or until firm.
  • Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
  • Serve hot or at room temperature.
  • Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.

Nutrition Facts : Calories 230.2, Fat 15.7, SaturatedFat 7.2, Cholesterol 196.8, Sodium 358.8, Carbohydrate 8.7, Fiber 1.3, Sugar 1.2, Protein 13.9

ARTICHOKE QUICHE



ARTICHOKE QUICHE image

Categories     Egg

Yield 6 slices

Number Of Ingredients 12

2 (6oz) jars marinated artichokes
1 small onion, finely chopped
1 clove garlic
4 eggs, slightly beaten
1/4 c fine breadcrumbs
1/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1/8 tsp tabasco
2 tbs parsley
1 cup grated Monterey jack
1 cup grated cheddar cheese

Steps:

  • Drain 1 jar into fry pan & sauté onion& garlic in the oil for 5 min, or until limp.(discard oil from other jar) chop artichokes and set aside. In large bowl beat eggs; add crumbs & everything else. Spread in greased 9x9 pan or 9 in round pan. Bake @325 for 30 min or firm. Cut into squares or pie slices. You may also put this into your favorite savory piecrust, but I find it stands up on it's own

SHRIMP AND ARTICHOKE QUICHE



Shrimp and Artichoke Quiche image

Enjoy this cheesy quiche that's made with shrimp, Original Bisquick® mix and Progresso® artichoke hearts - a tasty French dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

3/4 lb frozen cooked shrimp, thawed, coarsely chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
1 cup shredded Swiss cheese (4 oz)
1 cup shredded Parmesan cheese (4 oz)
1 cup Original Bisquick™ mix
2 eggs
1 cup milk
1 1/2 teaspoons Cajun seasoning
1 can (14 oz) Progresso™ artichoke hearts, drained, cut lengthwise in half

Steps:

  • Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. Sprinkle shrimp and onions in pie plate.
  • In small bowl, mix cheeses; sprinkle 1 cup of the cheese mixture over shrimp and onions. In medium bowl, stir Bisquick mix, eggs, milk and Cajun seasoning with fork or whisk until blended. Pour evenly over cheeses. Top with artichoke heart halves, cut sides down, and remaining 1 cup cheese mixture.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 363, Carbohydrate 20 g, Fat 1, Fiber 1 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1425 mg

ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST



Artichoke and Ham Quiche with Cheesy Hashbrown Crust image

You can prepare all ingredients in advance so assembly is easy the next day for a quick brunch.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 1h20m

Yield 6

Number Of Ingredients 16

2 cups Idahoan® Steakhouse Cheesy Hashbrowns, rehydrated
¼ cup zucchini, shredded
¼ cup sweet potato, shredded
¼ cup carrot, shredded
4 tablespoons butter, melted
1 teaspoon salt
4 large eggs
1 ½ cups whip cream, un-whipped (or half and half for a lighter quiche)
8 ounces artichokes hearts, coarse chop
½ cup leeks, chopped and sauteed to soften
¾ cup cooked ham, small dice
1 cup Swiss cheese, shredded
⅛ teaspoon cayenne red pepper
1 teaspoon dried sage
¾ teaspoon salt
Crunchy onion packet for garnish

Steps:

  • For the crust: Preheat oven to 450 degrees F.
  • Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
  • For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
  • When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.

SPINACH ARTICHOKE QUICHE



Spinach Artichoke Quiche image

Delicious quiche! Just try it already. My favorite part about it is how beautiful it is. Usually I don't make attractive-looking things!

Provided by Brennan Cartwright

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 12

1 (9 inch) unbaked pie crust
4 eggs
5 slices cooked bacon, crumbled
½ cup shredded mozzarella cheese
2 tablespoons milk
2 tablespoons all-purpose flour
2 cloves garlic, minced
1 teaspoon parsley
½ teaspoon thyme
1 cup spinach leaves, divided
½ cup canned artichoke hearts, drained and chopped
2 roma (plum) tomatoes, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
  • Beat eggs, bacon, mozzarella cheese, milk, flour, garlic, parsley, and thyme together in a bowl until evenly combined.
  • Arrange 1/2 of the spinach in the bottom of the pie crust; sprinkle artichoke hearts over spinach layer. Pour egg mixture over artichoke hearts. Layer the remaining spinach over egg mixture; top with tomato slices.
  • Bake in the preheated oven until a knife inserted in the center of the quiche comes out clean, about 45 minutes.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 18.9 g, Cholesterol 130.4 mg, Fat 15 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 4.5 g, Sodium 326.7 mg, Sugar 1.2 g

SPINACH ARTICHOKE QUICHE



Spinach Artichoke Quiche image

Make and share this Spinach Artichoke Quiche recipe from Food.com.

Provided by chia2160

Categories     Spinach

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 garlic cloves, chopped
2 shallots, chopped
6 ounces fresh spinach
1 tablespoon butter
7 ounces canned artichoke hearts, chopped
1/4 cup pine nuts, toasted
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
3 eggs
1 1/2 cups milk
3/4 cup asiago cheese, grated
1/4 cup parmigiano-reggiano cheese, grated
1 pie shell

Steps:

  • Preheat oven to 375°F.
  • Sauté garlic and shallots in butter until softened, 1-2 minutes.
  • Add spinach and sauté until wilted.
  • Add chopped artichokes, pine nuts, seasonings and remove from heat.
  • Pour into a large bowl to cool.
  • Add eggs, milk and cheeses, stirring to mix everything well.
  • Add to pie shell.
  • Bake 45 minutes to 1 hour or until set.

SALMON AND ARTICHOKE QUICHE SQUARES



Salmon and Artichoke Quiche Squares image

Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. Baked in an 11x7-inch dish, it comes together in a snap and makes enough to serve a hungry brunch crowd. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 15 servings.

Number Of Ingredients 10

1 tube (8 ounces) refrigerated crescent rolls
2/3 cup shredded Parmesan cheese, divided
1/2 cup crumbled goat cheese
1 cup thinly sliced smoked salmon fillets
1 cup water-packed artichoke hearts, drained
1/4 cup chopped green onions (green portion only)
2 tablespoons finely chopped fresh dill
1/4 teaspoon pepper
5 large eggs
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal., Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.

Nutrition Facts : Calories 179 calories, Fat 13g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 330mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

LOW FAT SPINACH AND ARTICHOKE QUICHE



Low Fat Spinach and Artichoke Quiche image

This is a low fat version of a quiche that I found online somewhere a while back. In our attempt to be healthier, we've altered most of our recipes. Hope you like it!

Provided by zomojen

Categories     Breakfast

Time 55m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 11

2 tablespoons fat free sour cream
1 tablespoon salt
2 1/2 cups fat-free half-and-half
8 eggs
1 tablespoon pepper
1 pinch nutmeg
1 prepared pie crust
3/4 cup chopped spinach
3/4 cup artichoke heart
3 cups shredded part-skim mozzarella cheese
1/2 cup reduced fat parmesan cheese

Steps:

  • For the batter:
  • In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
  • For the crust:
  • Preheat the oven to 350 degrees F.
  • Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
  • To assemble:
  • Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

CATALINA'S YUMMY BROCCOLI, ARTICHOKE & CHEDDAR QUICHE



Catalina's Yummy Broccoli, Artichoke & Cheddar Quiche image

Make and share this Catalina's Yummy Broccoli, Artichoke & Cheddar Quiche recipe from Food.com.

Provided by Cata2Go

Categories     Savory Pies

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 egg whites (1 small carton egg whites)
4 whole eggs
2/3 cup yogurt or 2/3 cup sour cream
salt & pepper
paprika
oregano (or any other spices you like) or garlic powder (or any other spices you like)
1 large onion, diced
1 stalk broccoli, chopped into small pieces
1 (8 ounce) can artichoke hearts, chopped
1 cup shredded cheddar cheese (the cheese is optional, but it makes it super tasty. Also, low fat cheese works just as well) (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Grease or spray a deep dish pie plate or small casserole dish.
  • Fry onion in oil till soft, then add broccoli. Stir fry till cooked. Set aside.
  • Meanwhile, with an electric beater, beat together the egg whites and whole eggs in a large bowl till frothy.
  • Add the yogurt and spices. Beat some more till well mixed.
  • Add the vegetables and the cheese to the eggs. Stir everything together and pour into the pie plate or dish. (You can also pour it into a prepared pie crust if you want).
  • Bake for 50-60 minutes. You'll know it's cooked because it will puff up.
  • Once cooked, let it sit for 20 minutes at room temperature before serving. (it tastes better if it sits even longer, ie. 1-2 hours. You can also make it in the morning, let it sit, then reheat for the evening. It doesn't need to be served super hot, just warm).
  • You can play around A LOT with this recipe. For example:
  • Use cream cheese instead of yogurt, or a bit of both.
  • Change the vegetables & cheese to:
  • -spinach, red onions, & feta,
  • -potatoes, red peppers, onions, & parmesan (use ½ cup only) & rosemary (goes sooo great with the potatoes)
  • -roasted red peppers, onions, brie (freeze the brie first, then you can shred it without it falling apart)
  • -mushrooms, asparagus, onions, swiss cheese.
  • -red & white onions, green onions, any cheese you have.

Nutrition Facts : Calories 180.1, Fat 6, SaturatedFat 2.3, Cholesterol 169, Sodium 238.8, Carbohydrate 15.5, Fiber 6.5, Sugar 5.3, Protein 17.2

SPINACH, ASIAGO, ARTICHOKE QUICHE



SPINACH, ASIAGO, ARTICHOKE QUICHE image

This quiche is packed with flavor! Add a nice green salad to round out your meal. If you don't like one of the ingredients, just leave it out. Use the basic formula and customize it to your liking.

Provided by Susan Din

Categories     Savory Pies

Time 2h

Number Of Ingredients 21

1 pie crust-deep dish
PERFECT PIE CRUST-THE PIONEER WOMAN-
THIS MAKES 3 SINGLE CRUSTS THAT FREEZE VERY WELL.TUTORIAL HERE: HTTP://THEPIONEERWOMAN.COM/COOKING/2007/12/P-P-P-PIE_CRUST_AND_ITS_P-P-P-PERFECT/
1 1/2 c crisco (vegetable shortening)
3 c 3 cups all-purpose flour
1 large 1 egg
5 Tbsp ice cold water
1 tsp salt
1 Tbsp white vinegar
QUICHE FILLING
6 slice thick cut hickory smoked bacon
8 oz button mushrooms sliced
2 Tbsp butter
6 large eggs
1 1/2 c milk or half and half
1 tsp salt
1/4 tsp fresh cracked black pepper
1/4 c minced onion
1 can(s) artichoke hearts roughly chopped
6 oz asiago cheese, grated
10 oz frozen chopped spinach-thawed and squeezed dry

Steps:

  • 1. Line a deep dish pie plate with crust.
  • 2. Cook bacon till crisp, drain on paper towels and then coarsly chop.
  • 3. slice and cook mushrooms in 2TBSP butter until golden over medium high heat. Remove to a plate and cool to room temperature.
  • 4. IMPORTANT....Heat oven to 450 with a baking sheet on the lowest rack for 10 minutes.
  • 5. Break eggs into a large bowl and Whisk to combine yolks and whites thoroughly. Add milk or 1/2 & 1/2, and salt & pepper, mixing well.
  • 6. Fill your prepared crust with all the fillings except the egg mixture. Once baking sheet is heated-MOVE it and the rack to the center position of the oven. Place crust hot baking sheet then carefully pour egg mixture over fillings. Gently push rack in and bake for 15 minutes(at 450)
  • 7. Turn oven down to 325 and cook for 45 minutes, or until just set. Watch that the crust doesn't get too dark, cover with foil or a crust shield if needed. Allow to cool and set for at least 30 minutes before cutting.

ARTICHOKE, LEEK, AND HAM QUICHE FILLING



Artichoke, Leek, and Ham Quiche Filling image

Only one word describes this quiche....WOW!! It is so flavorful and rich that it is best served as an appetizer. Use with the Quiche Crust #200939. Both are from Jan Roberts-Doninguez's "The Onion Cookbook".

Provided by Acerast

Categories     Cheese

Time 1h5m

Yield 1 11-inch quiche, 8 serving(s)

Number Of Ingredients 12

2 (6 ounce) jars marinated artichoke hearts
3 garlic cloves, minced
1 cup leek, chopped (white and pale green portions only, about 1 large leek)
1/2 cup ham, finely minced
1 cup swiss cheese, grated
1 cup parmesan cheese, grated
1 1/4 cups ricotta cheese
1/2 cup sour cream
4 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme

Steps:

  • Preheat the oven to 375°F.
  • Drain the artichoke hearts, reserving the marinade.
  • Chop the artichoke hearts into 1/4 inch dice and set aside.
  • Pour about half of the reserved marinade int a skillet and heat over medium-high heat.
  • Add the garlic and leeks to the skillet; sautè until the leaks are tender and the marinade has reduced and thickened (about 5 minutes).
  • Add the chopped artichoke hearts, stir to combine well, then remove from the heat and set aside to cool.
  • In a medium-size bowl, combine the ham, cheeses, sour cream, eggs, salt, pepper and thyme.
  • Stir in the artichoke mixture.
  • Pour into a prepared quiche crust (#200939) and bake for about 45 minutes, or until the filling is set and knife inserted in the center comes out clean. (The filling will still "jiggle" slightly.).
  • Remove the quiche from the oven and serve either warm or at room temperature.

Nutrition Facts : Calories 269.8, Fat 17.9, SaturatedFat 10.4, Cholesterol 155.1, Sodium 480.4, Carbohydrate 10, Fiber 2.6, Sugar 1.5, Protein 18.1

CHEDDAR ARTICHOKE QUICHE CUPS



Cheddar Artichoke Quiche Cups image

Santa himself couldn't resist sampling these savory bites chockfull of artichokes, onions and cheese. They're at the top of my family's list for every holiday gathering. And whether I serve them hot or cold, there are never any left!

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 11

2 jars (7-1/2 ounces each) marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 large eggs, beaten
1/4 cup dry bread crumbs
1/4 teaspoon ground mustard
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups (8 ounce) shredded cheddar cheese
2 tablespoons minced fresh parsley

Steps:

  • Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. , In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture., Fill miniature muffin cups three-fourths full. Bake at 325° until set, 15-17 minutes. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 66 calories, Fat 5g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 108mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

MARINATED ARTICHOKE QUICHE



Marinated Artichoke Quiche image

This recipe comes from the RSVP section of the November 1981 issue of Bon Appetit. It was requested from a restaurant in Redwood City, Californa called Cafe Borrone. You can use your own recipe for the pastry shell if you'd prefer.

Provided by Leslie in Texas

Categories     < 4 Hours

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 cup all-purpose flour
1/4 cup unsalted butter, cut into pieces (1/2 stick)
1/8 teaspoon salt
1 egg, chilled
1 1/2 teaspoons fresh lemon juice
2 tablespoons butter (1/4 stick)
1 small onion, diced
3 eggs
1 cup whipping cream
1/2 cup half-and-half
1/2 teaspoon Dijon mustard
1/4 teaspoon dry mustard
1/8 teaspoon dried dill
1/8 teaspoon salt
1 pinch fresh ground pepper
1 pinch ground red pepper
1 pinch grated nutmeg
2 (6 ounce) jars marinated artichoke hearts, well drained and chopped
1/3 cup grated gruyere cheese
1/3 cup grated jarlsberg cheese

Steps:

  • For Pastry Dough.
  • Preheat oven to 350 degrees.
  • Combine flour,butter, and salt in processor and blend, using on/off turns until mixture resembles coarse meal,about 10 seconds.
  • Add egg and lemon juice and mix until dough forms ball. Flatten into 8-inch disc;wrap in plastic and refrigerate 1 hour.
  • Roll dough out on lightly floured surface into 12-inch circle.
  • Fit into 9x1 1/2-inch fluted quiche pan.
  • Line pastry with parchment or waxed paper and fill with beans or pie weights; bake 15 minutes.
  • Discard paper and beans or weights.
  • Continue baking until bottom is lightly browned, about 5 minutes;set aside.
  • For Filling.
  • Preheat oven to 375 degrees.
  • Melt butter in a small skillet over medium-high heat.
  • Add onion and saute until soft:do not brown.
  • Remove from heat and set aside.
  • Beat eggs with mustards,cream,half and half,dill, nutmeg,salt and pepper in a bowl.
  • Arrange artichokes on crust; top with onion and sprinkle with cheese.
  • Pour egg mixture over evenly.
  • Bake until custard is firm and lightly browned, about 50 minutes, covering edge of crust with foil if it browns too quickly.
  • Cut into wedges and serve warm.

Nutrition Facts : Calories 477.4, Fat 36.2, SaturatedFat 21.4, Cholesterol 246.7, Sodium 289.2, Carbohydrate 26.4, Fiber 3.9, Sugar 1.6, Protein 13.8

ARTICHOKE AND SMOKED GOUDA CRUSTLESS QUICHE



Artichoke and Smoked Gouda Crustless Quiche image

Make and share this Artichoke and Smoked Gouda Crustless Quiche recipe from Food.com.

Provided by Brooke the Cook in

Categories     Breakfast

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (14 ounce) can artichoke hearts, drained well, patted dry and chopped
1 ounce parmesan cheese, shredded
1 ounce smoked gouda cheese, shredded
2 -3 shallots, diced
2 egg whites, slightly beaten
1 cup egg substitute
1/2 cup skim milk
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 and spray 9 inch pie plate with cooking spray.
  • Heat small skillet over medium-high heat and saute shallots until transparent. Set aside.
  • Layer drained/dried artichoke hearts in the bottom of pie plate.
  • Cover with parmesan and then gouda cheese.
  • Combine egg whites, egg substitute, skim milk and cayenne. Incorporate shallots and pour over artichoke/cheese into pie plate.
  • Bake for 32-34 minutes until eggs are set in the middle.
  • Turn broiler to High and broil 1-2 minutes until golden.
  • Let sit a few minutes before cutting.

Nutrition Facts : Calories 166, Fat 4.5, SaturatedFat 2.6, Cholesterol 15, Sodium 392.4, Carbohydrate 17.1, Fiber 8.6, Sugar 2.5, Protein 16.6

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Artichoke quiche is a savory dish that is perfect for breakfast, brunch, or even dinner. With its light and fluffy texture and deliciously flavorful filling, this dish is sure to impress both guests and family members alike. In this article, we will explore what artichoke quiche is, what are the benefits of it, and how to make it.

What is Artichoke Quiche?

Artichoke quiche is a delightful combination of savory flavors, which includes artichokes, eggs, cheese, cream, and a variety of herbs and seasonings. The base of the quiche is a flaky pie crust that can be homemade or store-bought. Artichoke quiche is a popular dish due to its versatility, as it can be prepared with different ingredients such as mushrooms, spinach, bacon, and more.

Benefits of Artichoke Quiche

Artichoke quiche is a tasty and nutritious dish that provides various health benefits. Artichokes, an important ingredient in the quiche, are rich in fiber, vitamin C, and antioxidants. They also have liver-protective properties and are known to reduce high blood pressure levels. Eggs, on the other hand, are a rich source of protein, vitamins, and minerals, and have been linked to improved eye and brain health. Cheese, another crucial ingredient, provides calcium to strengthen bones and teeth. Moreover, consuming artichoke quiche is a great way to include vegetables in your diet, as the dish contains a substantial amount of artichokes and may include other veggies.

How to Make Artichoke Quiche

Ingredients:
  • 1 pie crust (9 inches)
  • 1 can of artichoke hearts, drained and chopped (14 ounces)
  • 3 large eggs
  • 1/2 cup of milk
  • 1/2 cup of heavy cream
  • 1/2 cup of shredded mozzarella cheese
  • 1/2 cup of shredded parmesan cheese
  • 1/4 cup of chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon of olive oil
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1/4 teaspoon of dried basil
  • 1/4 teaspoon of dried thyme
Instructions:
Step 1:
Preheat the oven to 375°F.
Step 2:
Prepare the pie crust according to your recipe, or use a store-bought crust as per preference.
Step 3:
Heat a tablespoon of olive oil in a skillet and sauté the onion and garlic until translucent. Add in the chopped artichokes and cook for another 2-3 minutes. Remove it from heat once done.
Step 4:
In a mixing bowl, beat the eggs until frothy. Stir in the milk, heavy cream, salt, pepper, basil, and thyme until well combined. Add in the sautéed artichokes, onion, and garlic, and stir again.
Step 5:
Spread the shredded mozzarella cheese evenly over the bottom of the pie crust. Pour the egg mixture on top of the cheese layer.
Step 6:
Sprinkle the shredded parmesan cheese on top of the egg mixture.
Step 7:
Bake in the preheated oven for around 35-40 minutes or until the quiche is golden brown on top and the filling is set. Remove it from the oven, let it cool for a while, and serve.

Closing Thoughts

Artichoke quiche is an easy and impressive dish that satisfies hunger cravings and provides essential nutrients. With the right combination of ingredients and a flaky crust, this dish can be modified based on preferences and made suitable for different occasions. Artichoke quiche is a unique twist to traditional quiche dishes, and it is a must-try for anyone looking for a delicious and healthy meal.

Artichoke Quiche Recipes: Valuable Tips for Making the Best Quiche

Artichoke quiche is a classic dish with a sophisticated flavor. The combination of tender artichokes, rich eggs, and creamy cheese make this dish an elegant addition to any meal. Here are valuable tips for making the best artichoke quiche recipes.
Tip #1: Choose the Right Artichokes
When making an artichoke quiche, it's important to choose the right kind of artichokes. The best artichokes for quiche are the small-medium sized ones, commonly known as the baby artichokes. These small artichokes are tender, easy to prepare, and have a more delicate flavor profile than larger artichokes.
Tip #2: Use the Right Cheese
The cheese used in a quiche can make or break the recipe. For an artichoke quiche, it's best to use a mild, creamy cheese like Gruyere or Fontina. These cheeses complement the delicate flavor of artichokes without overpowering them.
Tip #3: Blind Bake the Crust
Blind baking means baking the crust before adding the filling. This is important for quiches because it ensures that the crust is crispy and not soggy. To blind bake the crust, line the crust with parchment paper and fill it with pie weights or beans, then bake it for 10-15 minutes at 375°F. Remove the weights and parchment paper and bake for an additional 5 minutes to crisp the crust.
Tip #4: Cook the Artichokes Properly
Artichokes need to be cooked properly before adding them to a quiche. To get the best flavor and texture, it's best to steam the artichokes until they're soft and tender, but not mushy. To do this, trim the artichokes and remove the outer leaves, then cut them into quarters and steam them for 20-25 minutes.
Tip #5: Use Fresh Herbs
Using fresh herbs in an artichoke quiche recipe can elevate the flavor profile and add a fresh, bright note. Parsley, thyme, and chives are excellent choices for an artichoke quiche.
Tip #6: Add Some Spice
Adding a little bit of spice to an artichoke quiche can give it an extra kick of flavor. Red pepper flakes or a pinch of cayenne pepper can add a subtle heat that complements the artichokes and cheese.
Tip #7: Let the Quiche Cool Before Slicing
It's best to let the quiche cool for at least 10 minutes before slicing it. This allows the custard to set and makes it easier to slice without the filling spilling out.
Tip #8: Experiment with Different Flavors
Don't be afraid to experiment with different flavors in your artichoke quiche recipe. Adding some cooked bacon or ham can add a smoky flavor that complements the artichokes and cheese. You can also try adding different types of herbs or spices for a unique flavor profile.
Tip #9: Make the Quiche Ahead of Time
Making the quiche ahead of time is a great way to save time and stress on the day of your meal. You can prepare the quiche, refrigerate it, and then bake it off right before serving. This allows you to focus on other aspects of your meal without worrying about the quiche.
Tip #10: Pair with the Right Wine
Pairing the right wine with your artichoke quiche can enhance the flavor profile of the dish. A light white wine like Pinot Grigio or Sauvignon Blanc is a great choice to complement the delicate flavors of the artichokes and cheese. With these valuable tips, you can create a delicious and sophisticated artichoke quiche that will impress your family and guests. Remember to experiment with different flavors and ingredients to find your perfect recipe. Enjoy!

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