Grandma Jo’s Artichoke Quiche
Every Easter, Special Occasion, or any Spring and Summer Sunday, My Grandma Jo’s Artichoke Quiche was usually brought to the table. My Grandma Jo used a balance of fresh and some easy to find store bought ingredients to make this an easier recipe to make but no one would ever know. Heavy Cream, Eggs, Mozzarella Cheese, and her two biggest time savers Deep Dish Pillsbury Crust and Cento Quartered Artichoke Hearts from a can, which in our opinion is better than frozen in THIS scenario.
Here’s the thing, I have developed so many quiche recipes based on the original ratio that my Grandma Jo used in her Artichoke quiche recipe. But, my FAVORITE and MUST Make recipe I created using her egg to cream ratio is my Easy Sicilian Sausage and Tomato Quiche. YOU MUST try this quiche recipe!! Both of them!
This pie crust is needed for this recipe, or you can make your own!
🤔 Common Questions
Absolutely!
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 Freshly shredded mozzarella
- 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 out all excess moisture. Roughly chop the artichokes (not too small).
- In a pan over medium heat, sauté the chopped artichokes with garlic, salt, pepper, and crushed red pepper in butter and olive oil until fragrant and fully incorporated, about 5–7 minutes. Remove from heat.
- In a large bowl, add the room temperature eggs and heavy cream. Whisk until fully combined, then whisk in the grated Pecorino Romano cheese.
- Add the sautéed artichoke mixture into the egg and cream mixture and stir to combine.
- Fold in the freshly shredded mozzarella cheese and add another pinch of salt and pepper to taste.
- Pour the mixture into a deep dish pie crust.
- Bake at 350°F for 50–60 minutes, or until the center is set.
- Allow the quiche to rest for at least 30 minutes before slicing. Serve warm or cold.
Nutrition
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
