Want to add artichoke to your repertoire of quiches? It's a snap with this simple but tasty recipe of artichoke quiche with roasted red peppers. This takes about 30 minutes to bake and is the perfect dish for brunch, special occasions, or even a quick dinner.
Table of Content
Quiche is not just for the holidays. It's a perfect meal for any day of the week. Plus, it's one of the easiest dishes to make. This is a great quiche recipe that's quick and easy to make.
Why make this quiche?
- It's delicious! The combination of creamy artichokes with the wonderful smoky flavor of roasted red peppers is absolutely amazing.
- It is a great alternative to everyday dishes. A nice way to eat something different.
- Most of the ingredients are easy to find or simple pantry staples.
- The process can be as easy as you want. For example, I have made the quiche crust from scratch but you can certainly buy storebought rolled crust as well.
- Most of the components can be made ahead of time. Assemble an hour before baking!
- I am using frozen-thawed artichokes, but if they are in season, go ahead and use fresh artichokes. Make sure to clean and cook the artichokes before using them in the quiche.
- This is a great recipe to impress family and friends because it looks very impressive as it is delicious.
- Leftovers will keep in the fridge for 3 to 4 days. Or, you can even freeze it for up to a month.
Ingredients and substitutes
- Artichokes - Artichokes may taste delicious, but they can be a pain to clean. So, I used frozen artichoke hearts. Easy peasy!
- Onions - I love using red onions when I make quiche because they become sweet and beautifully golden when cooked.
- Red Peppers - Also known as bell peppers or capsicum, these come in all varieties. While they are all beautiful and lovely, the red has a lightly tart flavor that works exceptionally well with quiches. And when combined with caramelized onions and roasted red peppers it's an absolute treat.
- Cheese - I've used a mix of Gruyere and Cheddar. And yet, you can use any other cheese of your choice. Try Emmental, Gouda, or even Camembert. I love ricotta because it's rich, creamy, and thick. And yet, you can also substitute it with delicious sour cream.
- Liquid - Unlike traditional quiches, I have used half & half (which is just half milk and half cream) and milk in this quiche. I think it's a perfect balance of rich and creamy rather than overly rich and heavy when combined with the cheese.
- Flour - The flour helps as a thickening agent for milk products. You can omit the flour if you choose to use cream instead of milk in the recipe.
- Pie Crust - You can use a standard homemade pie crust recipe which I have shared in great detail with you. But, you can also use a store-bought ready-to-roll pie crust. Just follow the same instructions as below and roll the pastry.
Artichoke quiche
Prepare quiche crust
- Process - In a food processor, add the flour, salt, and chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until it resembles coarse breadcrumb consistency.
Pro tip - You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture. - Liquid - Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
Pro tip - The mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't overmix or pulse too much. - Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then, flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Pro tip - If you flatten it into a larger disc, it will chill faster and you will have to wait for much less time.
- Roll - Once firm enough to roll, roll the dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out.
Pro tip - If the dough cracks too much, it's too cold. Let it be at room temperature for 5 to 7 minutes. - Line - Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges.
Pro tip - To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan. - Trim - Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
Pro tip - If leaving for a long time, make sure to wrap it in plastic so it does not dry out.
- Oven - Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
Pro tip - This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. - Partial bake - Transfer to the oven and bake with pie weights for 10 minutes. Then, remove the pie weights and bake for another 7 to 8 minutes.
Filling
- Onion - Dice the onions and saute them in a skillet with one tablespoon of oil. Set aside to cool.
Pro tip - You can omit the onions but do not use raw onions as they do not cook inside the quiche. - Peppers - Core and cut the peppers in half. Place them on a baking tray skin side up. Brush with olive oil. Bake for 15 to 20 minutes until the skin is charred. Wrap in foil for 10 minutes. Then, remove skin and chop into pieces. And set aside.
- Artichoke - Slice the artichoke hearts thickly. If using frozen artichokes, thaw them well and pat dry. And if using canned, drain them well in a colander to prevent excess moisture in the quiche.
Pro tip - If you are using fresh artichokes, make sure to remove the outer leaves. Cook the artichokes in boiling water until tender. Then, slice them. - Custard filling - In a medium bowl, combine eggs, flour, heavy cream, milk, and ricotta cheese. Season with salt and pepper. And set aside.
Assemble
- Oven - Reduce the oven temperature to 375°F/190°C/Gas Mark 5
- Base - Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche crust.
- Filling - Then, evenly distribute the sliced artichoke hearts followed by the roasted red peppers. Top with grated cheeses. Season with salt and pepper.
- Top - Pour the custard mixture over carefully. Shimmy to ensure it soaked into the veggies.
- Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle. Let cool for 15 minutes before you unmold from tart pan.
- Enjoy!
Storage
- Once baked, let the quiche rest for at least half-hour before serving.
- Store any leftover quiche in the refrigerator wrapped well in cling wrap to prevent drying out.
- This quiche can be frozen for a month and can be baked from frozen at 370C / 350 F for about an hour. If necessary, tent with foil to prevent the crust from getting too brown.
More quiche recipes
How long can you keep quiche?
This quiche will keep in the fridge for 3 to 4 days. Leftovers can be kept in an airtight container or can be frozen for a month.
Can I replace the red peppers?
Absolutely. The best vegetable combination with artichoke is a great source of antioxidants while being very healthy and tasty. Try adding spinach, tomatoes, zucchini, corn, and mushrooms to artichoke hearts makes this a perfect combination.
What can I substitute for heavy cream in quiche?
Most quiche recipes will use heavy cream because it adds richness but also bakes into a nice custard that sets. I've used a combination of heavy cream and milk with a little flour to help set it. I think it is a perfect balance. If you still feel you want to substitute the heavy cream I suggest all milk with an additional 2 tablespoon of flour.
Printable Recipe
Artichoke Quiche
Print Pin Rate Share by Email Share on FB Save GrowCalories: 345kcal
Adjust Servings Here: 9 servings
Description
Want to add artichoke to your repertoire of quiches? It's a snap with this simple but tasty recipe of artichoke quiche with roasted red peppers. This takes about 30 minutes to bake and is the perfect dish for brunch, special occasions, or even a quick dinner.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes one 9-inch quiche
Quiche crust / Pâte Brisée
- 1 ½ cup (190 g) All-purpose flour
- ½ teaspoon Salt
- 4 oz (113 g) Unsalted butter (chilled and cut into cubes)
- 1 large Egg yolk
- 2 tablespoon Water
Quiche filling
- 8 - 10 Artichoke hearts (fresh, frozen, or canned - sliced )
- 2 large Red peppers (roasted)
- 2 tablespoon Olive oil
- 2 large Sauteed onions (optional )
- ½ cup (60 g) Ricotta cheese
- ½ small Garlic (finely minced)
- ½ cup Italian seasoning (or finely chopped fresh parsley)
- ½ cup (60 g) Cheddar cheese
- ½ cup (120 g) Gruyere or Gouda cheese
Custard
- 3 large Eggs
- 2 tablespoon All-purpose flour
- ½ cup (60 g) Ricotta cheese
- ½ cup (120 ml) Heavy cream (or half/half)
- ½ cup (120 ml) Whole milk
- ¼ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
Prepare quiche crust
- Process - In a food processor, add the flour, salt, and chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.1 ½ cup All-purpose flour, 4 oz Unsalted butter, ½ teaspoon Salt
- Liquid - Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip - The mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't overmix or pulse too much.1 large Egg yolk, 2 tablespoon Water
- Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then, flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten it into a larger disc, it will chill faster and you will have to wait for much less time.
- Roll - Once firm enough to roll, roll the dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out. Pro tip - If the dough cracks too much, it's too cold. Let it be at room temperature for 5 to 7 minutes.
- Line - Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges. Pro tip - To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan.
- Trim - Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours. Pro tip - If leaving for a long time, make sure to wrap it in plastic so it does not dry out.
- Oven - Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).Pro tip - This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
- Partial bake - Transfer to the oven and bake with pie weights for 10 minutes. Then, remove the pie weights and bake for another 7 to 8 minutes.
Filling
- Onion - Dice the onions and saute them in a skillet with one tablespoon of oil. Set aside to cool. Pro tip - You can omit the onions but do not use raw onions as they do not cook inside the quiche.2 large Sauteed onions, 2 tablespoon Olive oil
- Peppers - Core and cut the peppers in half. Place them on a baking tray skin side up. Brush with olive oil. Bake for 15 to 20 minutes until the skin is charred. Wrap in foil for 10 minutes then remove skin and chop into pieces. Set aside.2 large Red peppers
- Artichoke - Slice the artichoke hearts thickly. If using frozen artichokes, thaw them well and pat dry. And if using canned, drain them well in a colander to prevent excess moisture in the quiche. Pro tip - If you using fresh artichokes, make sure to remove the outer leaves. Cook the artichokes in boiling water until tender. Then, slice them.8 - 10 Artichoke hearts
- Custard filling - In a medium bowl, combine eggs, flour, heavy cream, milk, and ricotta cheese. Season with salt and pepper. Set aside.3 large Eggs, 2 tablespoon All-purpose flour, ½ cup Ricotta cheese, ½ cup Heavy cream, ½ cup Whole milk, ¼ teaspoon Kosher salt, ¼ teaspoon Black pepper
Assemble
- Oven - Reduce the oven temperature to 375°F/190°C/Gas Mark 5
- Base - Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche crust.½ cup Ricotta cheese, ½ small Garlic, ½ cup Italian seasoning
- Filling - Then, evenly distribute the sliced artichoke hearts followed by the roasted red peppers. Top with grated cheeses. Season with salt and pepper.
- Top - Pour the custard mixture over carefully. Shimmy to ensure it soaked into the veggies.½ cup Cheddar cheese, ½ cup Gruyere or Gouda cheese
- Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle. Let cool for 15 minutes before you unmold from tart pan.
- Enjoy!
Recipe Notes & Tips
Storage
- Once baked let the quiche rest for at least half-hour before serving.
- Store any leftover quiche in the refrigerator wrapped well in cling wrap to prevent drying out.
- This quiche can be frozen for a month and can be baked from frozen at 370C / 350 F for about half an hour or more. If necessary tent with foil to prevent the crust from getting too brown.
Nutrition Information
Calories: 345- kcalCarbohydrates: 22- gProtein: 12- gFat: 23- gSaturated Fat: 11- gCholesterol: 124- mgSodium: 514- mgPotassium: 215- mgFiber: 2- gSugar: 2- gVitamin A: 700- IUVitamin C: 7.2- mgCalcium: 185- mgIron: 2.4- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Did you try my recipe? Leave a feedback. Have a question about the recipe? Happy to answer.