Name: Artichoke Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 16 Servings
Cuisine: American
Ingredients: 1 cup marinated artichokes; 0.5 cup kalamata olives; 1 bell pepper; 4 sprigs fresh oregano; 6 eggs; 0.75 cup half-and-half; 0.75 cup whole milk; 0.5 cup feta cheese; 0.5 cup Colby Jack cheese; 0.5 cup mozzarella cheese; 1 tsp salt; 0.5 tsp black pepper; 2 frozen pie crusts

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Artichoke Quiche

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Ingredients

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Instructions

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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!

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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.