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Artichoke Quiche

Balancing Bowls Verified

Balancingbowls.com

Ingredients

Warning0 allergens identified

Artichoke Quiche

1 cup marinated artichokes chopped

½ cup kalamata oliveschopped

1 bell pepperdiced

4 sprigs fresh oreganoor 1 teaspoon dried oregano

6 eggs

¾ cup half-and-half

¾ cup whole milk

½ cup feta cheesecrumbled or cubed

½ cup Colby Jack cheese

½ cup mozzarella cheeseshredded

1 tsp salt

½ tsp black pepperfresh ground

2 frozen pie crusts

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!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Drain & Pat Artichokes Dry 🫒
Thoroughly drain marinated artichoke hearts and pat them dry with paper towels to prevent excess moisture from making the quiche watery and affecting the texture of the custard.
Blind Bake for Crispy Crust 🥧
Pre-bake the frozen pie crust at 375°F for 8-10 minutes with parchment and pie weights to create a barrier that prevents sogginess from the wet filling.
Balance Cheese Ratios Perfectly ⚖️
Use mozzarella for creaminess, Colby Jack for mild flavor, and feta for tang—limit feta to 1/3 of total cheese to prevent the quiche from becoming overly salty and sharp.
Temper Your Egg Mixture 🥚
Whisk eggs with half-and-half and milk until fully combined and slightly frothy, ensuring a smooth, custardy texture that sets evenly throughout the quiche.
Underbake Slightly for Perfect Texture 🎯
Remove the quiche when the center still jiggles slightly (180°F internal temperature), as carryover heat will set it to creamy perfection while preventing a dry, overcooked interior.