Total Time
Prep 10 mins
Cook 35 mins

This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal.

Ingredients Nutrition


  1. Cut artichoke hearts into quarters, or large dice.
  2. In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so.
  3. Add artichoke hearts and saute them until they start to brown.
  4. Remove garlic cloves, and let the artichokes cool.
  5. In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well.
  6. Add the artichokes and the oil from the pan to the egg mixture, mix well.
  7. Spoon mixture into pie crust.
  8. Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown.
Most Helpful

5 5

This is delicious! I chop up a couple of cloves of garlic and sauté them and leave them in...otherwise seems like a waste of garlic to me but I do love garlic. I also chop the artichoke hearts pretty fine. Such an easy, quick recipe and very yummy especially for a nice meatless dish. Love!!

5 5

This was delicious! I made a couple changes: as suggested, I used 8 oz instead of 4 oz of mozzarella and I used 3 cloves of garlic that I smashed once with a flat knife because I like garlic. I had to cook for an extra 15 minutes and it probably could've cooked longer but I was STARVING. Next time I'll use shredded mozzarella and use less olive oil. Thank you for posting I will be saving it.

5 5

This was very good. I used a homemade pie crust and added provolone with the mozzarella cheese. I think it would be good with chicken chunks added.