Ingredients for Artichoke Quiche
- 1 (14 ounce) can artichoke hearts
- 4 whole garlic cloves
- 6 large eggs
- ½ cup grated Romano cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon olive oil
- freshly ground black pepper, to taste
- 1 cup heavy cream
- 1 (9 inch) pre-baked pie crust
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How to Make Artichoke Quiche
- Preheat oven to 350°F (175°C).
- Prepare the artichoke hearts: Cut 1 (14 ounce) can of artichoke hearts into quarters, or large dice.
- Sauté the garlic: In a medium frying pan over low heat, add 1 tablespoon of olive oil and 4 cloves of whole garlic. Sauté for 1 minute, until fragrant.
- Cook the artichokes: Add the quartered artichoke hearts to the pan and sauté for 5-7 minutes, until they begin to brown slightly. Remove garlic cloves and set aside; let artichokes cool slightly.
- Whisk the egg mixture: In a large bowl, whisk together 6 large eggs, 1 cup heavy cream, ½ cup grated Romano cheese, ½ cup shredded mozzarella cheese, and freshly ground black pepper to taste.
- Combine ingredients: Add the sautéed artichoke hearts and 1 tablespoon of the reserved oil from the pan to the egg mixture. Stir gently to combine.
- Fill the crust: Pour the artichoke mixture into a 9-inch pre-baked pie crust.
- Bake the quiche: Bake for 35-40 minutes, or until the filling is set and the top is lightly golden brown. Let cool for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
4g
Fat
44g
Carbs
7g
