Want to add artichoke to your quiche repertoire? It’s a snap with this simple yet tasty 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.
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.
- 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, and it is delicious.
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 instructions below and roll the pastry.
Step-by-step: Artichoke quiche recipe
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 them 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 the 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 the tart pan.
- Enjoy!
Storage
- Once baked, let the quiche rest for at least half an 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 170°C / 350°F for about an hour. If necessary, tent with foil to prevent the crust from getting too brown.
Frequently asked questions
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 the artichoke hearts to make 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 want to substitute the heavy cream, I suggest using all milk with an additional 2 tbsp of flour.
Artichoke Quiche
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
Ingredients
Makes one 9-inch quiche
Quiche crust / Pâte Brisée
- 1 ½ cup (190 g) All-purpose flour
- ½ tsp Salt
- 4 oz (113 g) Unsalted butter chilled and cut into cubes
- 1 large Egg yolk
- 2 tbsp Water
Quiche filling
- 8 – 10 Artichoke hearts fresh, frozen, or canned – sliced
- 2 large Red peppers roasted
- 2 tbsp Olive oil
- 2 large Sauteed onions optional
- ½ cup (60 g) Ricotta cheese
- ½ small Garlic finely minced
- ½ tsp 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 tbsp 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 tsp Kosher salt
- ¼ tsp Black pepper
Method
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.1 ½ cup All-purpose flour, 4 oz Unsalted butter, ½ tsp Salt
- Liquid – Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.1 large Egg yolk, 2 tbsp Water
- Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape them 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.
- 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.
- 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.
- Trim – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
- 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).
- 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.2 large Sauteed onions, 2 tbsp 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 the 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.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 tbsp All-purpose flour, ½ cup Ricotta cheese, ½ cup Heavy cream, ½ cup Whole milk, ¼ tsp Kosher salt, ¼ tsp 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 tsp 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 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 the tart pan.
- Enjoy!
Notes
- Start with a pastry crust – you can make it from scratch using butter, flour, salt, and water, or purchase a pre-made dough.
- Partial baking prevents a soggy crust. Just poke holes with a fork, line it with parchment, fill it with baking beans or dried beans, and bake for about 15 minutes.
- Feel free to customize! Why use only one veggie? Add some sautéed mushrooms or spinach if you want more veggies.
- Stick to cheeses that melt well. Gruyère is common, but Swiss, cheddar, or mozzarella can work.
- Don’t overcook the quiche. It should be just set with a slight wobble. It will continue to set as it cools.
- You can also use cream cheese and sour cream for a richer quiche. Once you have all the ingredients ready, preheat your oven and lightly grease your pan.
- Give your quiche 10 minutes out of the oven to cool before slicing. It’ll be easier to cut, and the flavors pop more when it’s not piping hot.
Storage
- Once baked, let the quiche rest for at least half an hour before serving.
- Store any leftover quiche in the refrigerator, wrapped well in cling wrap to prevent drying out.
- You can freeze this quiche for a month and bake it from frozen at 370 °C / 350 °F for about half an hour or more. If necessary, tent with foil to prevent the crust from getting too brown.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Is it really 1/2 cup Italian
seasoning or 1/2 tsp?
Just 1/2 tsp please