Chopped artichoke and sun-dried tomatoes baked in a cheesy egg mixture. Simple yet delicious, this artichoke and sun-dried tomato quiche is the perfect dish for summer.
One bite. That’s all it takes for you to fall in love with this quiche.
Quiche is one of those simple dishes that cost a ridiculous amount for a small slice when you order in a restaurant. I feel like the portion is never enough. But even though quiche seems and sounds fancy, it’s super easy to make and you can always customize the ingredients to your taste. I love that you can use fresh seasonal ingredients.
For this particular recipe, I finally got around to trying to remake a slice of quiche I had at Filoli almost a year ago. It’s not exactly the same, but I loved the combination of artichoke and sun-dried tomatoes, so I had to fill my quiche with them.
I love the fluffiness and creaminess, and each bite of the artichoke and the sun-dried tomato gives a little tartness to the quiche.
Preheat the oven to 350F.
I didn’t make my own pie crust this time. I wanted this quiche recipe to be as simple as possible so I used store-bought 9-inch deep dish pie crust, which at Smart & Final cost me $2.50 for two. It comes with a disposable tin, which makes for easy clean up later.
Once the oven is preheated, place the pie crust into the oven and bake for about 8-10 minutes. You want to prebake the pie crust before you add the ingredients.
While the pie crust is pre-baking, add about a tablespoon of olive oil to a small pan. Allow the oil to heat for about a minute before adding minced garlic. Cook the garlic for a couple minutes until it becomes lightly brown and aromatic. Add the sliced onions, and cook them until they’ve softened. Drain all liquids and set them aside for now.
I used canned artichoke for this recipe. Make sure to drain the water and squeeze out as much water as possible. You don’t want your crust or quiche to become soggy. Chop up the artichoke into small pieces, and then spread them at the bottom of the pie crust.
Next, add a layer of chopped sun-dried tomatoes. If you’re using the sun-dried tomatoes in olive oil, drain the olive oil and rinse them with water. Make sure they’re relatively dry before adding them to the pie crust.
Now, pour on the garlic and onion. Then sprinkle cheese over the top. I used a mixture of cheese such as cheddar and mozzarella. A more yellow cheese would give a more yellow colored top.
In a medium sized bowl, whisk together four beaten eggs with half and half, 2% milk, and salt. I used half and half in this egg mixture to create a creamy texture. If you would like to make this a healthier quiche, you can use all 2% milk.
Pour the egg mixture over the rest of the ingredients. It will fill the pie crust almost to the top.
Place the quiche into the oven and bake it for 45 minute to an hour. The time varies depending on the oven. Mine was done at around 45 minutes. You can check the quiche to see if the middle appears firm and no longer jiggles.
Remove the quiche from the oven and allow it to cool for a few minutes.
Slice the quiche into 6 pieces, and serve them warm.
Looking for a healthier or gluten free version? You can also try this Crustless Spinach and Artichoke Quiche.
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- 1 pie crust
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ small onion, sliced
- 13.5 oz can artichoke hearts or 8-10 large artichoke hearts, drained and patted dry then chopped
- ½ cup sun-dried tomato, drained and dried as needed
- 1 cup shredded cheese of your choice (preferably yellow)
- 4 large eggs, cracked and beaten
- ⅔ cup half and half
- ⅓ cup 2% milk
- ½ teaspoon salt
- Preheat the oven to 350F.
- Once the oven is warm, place the pie crust in the oven to pre-bake for about 8-10 minutes. You may want to poke holes at the bottom of the pie crust with a fork to prevent the crust from rising.
- While the pie crust is pre-baking, add olive oil into a small pan over low heat. Allow the olive oil to warm for about a minute before adding the minced garlic. Cook the garlic until they become lightly browned and aromatic. Now, add the sliced onions, and cook them until they’ve softened. Drain any liquid and set aside for now.
- Once the pie crust comes out of the oven, place the chopped artichoke in an even layer at the bottom of the crust. Next, place an even layer of sun-dried tomatoes. Spread the garlic and onion on top. Then sprinkle with cheese.
- In a medium sized bowl, whisk together the beaten eggs, half and half, 2% milk, and salt until evenly incorporated. Pour this mixture over the cheese.
- Place the quiche into the oven and bake for 45 minute to an hour until the top has browned and no longer jiggles. The center of the quiche will feel firm.
- Allow the quiche to cool for a few minutes before cutting into 6-8 slices.
- Serve the quiche warm.
For a gluten free version of this quiche, leave out the pie crust.