Artichoke Quiche

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.

Author: Balancing Bowls

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 16 Servings

Calories: 196 kcal per serving

Ingredients

1 cup - marinated artichokes
½ cup - kalamata olives
1 - bell pepper
4 sprigs - fresh oregano
6 - eggs
¾ cup - half-and-half
¾ cup - whole milk
½ cup - feta cheese
½ cup - Colby Jack cheese
½ cup - mozzarella cheese
1 tsp - salt
½ tsp - black pepper
2 - frozen pie crusts

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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