Grandma Jo’s Artichoke Quiche
Every Easter or Spring and Summer night, my Grandma would make a beautiful Artichoke quiche. A combination of fresh ingredients like eggs, heavy cream, and cheeses along with some time saving store bought ones like Pillsbury Deep Dish Pie crusts make this the perfect easy weeknight meal!
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
Calories: 441kcalCarbohydrates: 16gProtein: 16gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 182mgSodium: 466mgPotassium: 135mgFiber: 1gSugar: 1gVitamin A: 927IUVitamin C: 1mgCalcium: 278mgIron: 2mg
Tried this recipe?Let us know how it was!