Name: Artichoke Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 16 Servings
Cuisine: American

Balancing Bowls Verified

January 30, 2026

Whether you're planning a Mother's Day brunch, a quick lunch, or a vegetarian quiche for dinner, this artichoke quiche dish is a flavorful and satisfying choice. It's packed with marinated artichoke hearts, feta cheese, bell pepper, and olives, all baked into a creamy, custardy filling with a flaky frozen pie crust. Plus, quiche is freezer-friendly, making it perfect for meal prep or dropping off for a friend in need.

From the Cook

1/7

Artichoke Quiche

Balancing Bowls Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

This recipe also lives on Balancing Bowls.Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat oven to 400°F. Prick the frozen pie crust with a fork 6-8 times. Line with parchment paper or aluminum foil, add pie weights, and bake for 10 minutes. Remove weights and bake for another 5 minutes.

Chop 1 bell pepper, 1 cup of marinated artichokes, and ½ cup kalamata olives. If using block feta, cut into ½-inch cubes.

In a large bowl, whisk together 6 eggs, ¾ cup half-and-half, ¾ cup whole milk, 1 teaspoon salt, 4 sprigs fresh oregano or 1 teaspoon dried oregano, and ½ teaspoon black pepper. Stir in ½ cup Colby Jack cheese and ½ cup shredded mozzarella cheese.

Fold in the chopped bell pepper, artichokes, feta cheese, and olives.

Reduce oven temperature to 350°F. Pour the filling into the par-baked crusts.

Bake for 40-45 minutes until the edges are set but the center jiggles slightly.

Cool for 15 minutes before serving.

For freezing, allow to cool, cover with foil, and freeze. Bake directly from frozen at 350°F for 25 minutes.

This tasty quiche is packed with modern flavors and creamy quiche texture, making it a crowd pleaser for any special occasion or weeknight meal. Enjoy!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Drain Artichokes Thoroughly 💧
Pat marinated artichoke hearts completely dry with paper towels to prevent excess moisture from making your quiche soggy and ruining the custard's texture.
Cheese Blend Balance 🧀
Mix multiple cheeses like mozzarella, Colby Jack, and feta for a complex, layered flavor profile that elevates the entire quiche.
Blind Bake for Crispness 🥧
Pre-bake your frozen pie crust for 10 minutes at 375°F to create a crisp bottom that won't become soggy from the quiche's moisture.
Herb Infusion Technique 🌿
Chop fresh oregano finely and let it sit in the milk mixture for 15 minutes before adding eggs to intensify the herb's aromatic qualities.
Custard Consistency Trick 🥚
Whisk half-and-half and whole milk together thoroughly to ensure a smooth, silky custard with no lumps or separation during baking.

Intelligent Tags

About the Cook

Balancing Bowls

I'm Nora! Balancing Bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. If you're here because you're trying to feed your family well without losing your mind, you're in the right place.