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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…

Grandma Jo's artichoke Quiche

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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

♬ original sound – Mealtime with Melissa

Grandma Jo's Artichoke Quiche

Grandma Jo’s Artichoke Quiche Recipe

Melissa Jo

Ingredients
  

  • 2 14 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

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!
Tried this recipe?Let us know how it was!

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