Artichoke and Sun-Dried Tomato Quiche
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 sliced
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.
  • 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
  1. Preheat the oven to 350F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Allow the quiche to cool for a few minutes before cutting into 6-8 slices.
  8. Serve the quiche warm.
For a healthier version of this quiche, replace the half and half with 2% milk.

For a gluten free version of this quiche, leave out the pie crust.
Recipe by Cooking with a Wallflower at