This Artichoke Quiche is incredibly flavorful with a delicate cheesy texture! It bakes in a flaky pie crust and is brunch perfection.
Brunch Is Served
I’m not sure I’ve ever met a person who doesn’t love brunch. What’s not to like? It’s a meal where anything goes, as made evident by this delicious Artichoke Quiche!
This recipe is based on my Swiss Pie, which has been a family favorite for decades, always eliciting compliments and demands for the recipe. When artichokes are added to the mix, well – this dish can only be described as artichoke dip in breakfast form. Are you even ready for this?!
Ingredients
- Pie crust (I will always vouch for homemade pie crust, but a store bought option will do just fine!)
- Olive oil
- Yellow onion
- Garlic
- Eggs
- Sour cream
- Artichoke hearts
- Mozzarella cheese
- Parmesan cheese
- Chives
How To Make Artichoke Quiche
- Preheat oven to 375 degrees.
- Roll pie crust out to fit a 9 inch pie plate. Crimp the crust edge to your liking and poke the crust with a fork. Cover with parchment paper and fill with pie weights (dried beans work great!). Par bake the crust for 10 minutes, remove from the oven and set aside.
- In a large bowl combine all the ingredients. Mix completely to combine. Pour mixture into the par-baked crust, and bake for 25 minutes.
- Allow to sit for 10 minutes before cutting and serving. Garnish with chives.
What To Serve With Artichoke Quiche
To me, the perfect brunch needs to have a little bit of everything: sweet, savory, salty, and sips! Here is what I would serve with this delicious Artichoke Quiche for the perfect Spring brunch:
- Lavender French 75s
- Almond Croissant Buns
- Fresh fruit (strawberries, mango, kiwi, and blueberries would be delicious)
- Spring Salad With Buttermilk Herb Dressing
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Artichoke Quiche
Equipment
- 1 Pie Plate
Ingredients
- 1 pie crust (store bought or homemade – see recipe notes for my recipe)
- 1 Tbsp olive oil
- 1 yellow onion chopped and sautéed
- 2 cloves garlic minced
- 2 eggs lightly whisked
- 3/4 cup sour cream
- 15 oz can quartered artichoke hearts drained
- 8 oz shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Chives, to garnish
Instructions
- Preheat oven to 375 degrees.
- Roll pie crust out to fit a 9 inch pie plate. Crimp the crust edge to your liking and poke the crust with a fork. Cover with parchment paper and fill with pie weights (dried beans work great!). Par bake the crust for 10 minutes, remove from the oven and set aside.
- In a large bowl combine all the ingredients. Mix completely to combine. Pour mixture into the par-baked crust, and bake for 25 minutes.
- Allow to sit for 10 minutes before cutting and serving. Garnish with chives.
The artichoke quiche looks amazing. There are no measurements for the ingredients. How could I possibly make it? How many eggs, how much cheese, sour cream etc? What do you do w the onions and garlic? Use raw? Sautee? Please help
Hi Kathleen! I list the ingredients in the article itself, but the recipe at the end of the page should include all the detail you need! I hope you make this and enjoy it!
Do you recommend using marinated artichokes (oil) or unmarinated artichokes (in water)?
Hi Pete! I would suggest canned artichoke hearts in water – not oil. While you could absolutely try it with marinated artichoke hearts, I think the extra oil would impact the texture, perhaps even separating the cheese (I bet it still would taste great though). I hope you try this and enjoy!
An I use a frozen pie crust?
Yes! Make sure it’s thawed and pre-baked according to the package instructions before filling and baking. Enjoy!
Not flavorful at all unfortunately.
Sorry to hear that! Try adding some salt or other spices that you enjoy next time!