Grandma Jo’s Artichoke Quiche
Every Easter my Grandma would make a delicious brunch and Artichoke Quiche was always on the menu! This artichoke quiche reminds me of home and Easter memories. I have tried many quiche’s in my life and none can compare. Maybe it’s just because it’s from my grandmother…but I don’t think so. You will have to try this recipe and see for yourself! It’s actually VERY easy to make, as well! Let’s go down memory lane and make it…
I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for years and it is my go to pan for all my recipes! I especially use this pan for all my one pot meals because the pan with the lid can go in the oven and it offers maximum heat retention!
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Store in an air-tight container for 3-5 days in the refrigerator.
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@melissajorealrecipes Grandma Jo’s Artichoke Quiche! Two14 oz. cans of quartered artichoke hearts 3-4 cloves of minced garlic 1 tbsp. of butter 1 tbsp. of olive oil 4 eggs 3/4 cup of heavy cream 2 cups of mozzarella cut into little cubes (1/2 inch cubes) Polly-O whole milk mozzarella is my favorite for this dish. 1/4 cup of grated Pecorino Romano cheese One Deep Dish Pillsbury Pie Crust (from frozen section) salt & cracked black pepper to taste (start with at least 1 tsp of each) #easterrecipes #quicherecipe #artichokequiche
Grandma Jo’s Artichoke Quiche
Equipment
Ingredients
- 2 14 oz cans of quartered artichoke hearts
- 3-4 garlic cloves minced
- 1 tbsp butter
- 1 tbsp olive oil
- 4 eggs
- 3/4 cup heavy cream
- 2 cups mozzarella cut into little cubes 1/2 inch cubes Polly-O whole milk mozzarella is my favorite for this dish.
- 1/4 cup grated Pecorino Romano cheese
- 1 Deep Dish Pillsbury Pie Crust (from frozen section)
- salt & cracked black pepper to taste (start with at least 1 tsp of each)
Instructions
- Drain both cans of artichoke hearts and squeeze all of the moisture out. Then roughly chop the artichoke hearts. (not too small)
- In a pan at medium heat saute the artichoke hearts, chopped garlic, salt, pepper, and crushed red pepper in butter and olive oil until fragrant and incorporated. (about 5-7 minutes)
- In a bowl add 4 room temperature eggs and heavy cream. Whisk until incorporated. Then whisk in the grated Pecorino Romano Cheese.
- Chop up a block of mozzarella into little cubes.
- Fold in the mozzarella and add another pinch of salt & pepper.
- Pour the mixture into a deep dish Pillsbury pie plate. Bake at 350 degrees F for 50-60 minutes.
- Allow quiche to rest a half hour before slicing. Serve warm or cold! Make it!
Nutrition
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