Name: Artichoke Quiche
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 9inch Quiche, 6 serving(s)
Ingredients: 1 (14 ounce) can artichoke hearts, well drained; 2 garlic cloves; 4 eggs; 3 -4 tablespoons grated pecorino romano cheese; 6 ounces mozzarella cheese, diced small; 1 -2 tablespoon olive oil; 1/4 teaspoon ground black pepper; 1/4 cup light cream; 1 (9 inch) pie crusts (bottom only)

9

Recipe by Dee514

10

People talking

Join In Now Join the conversation!

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

Ready In:: 45mins
Serves:
Yields:
Units:

10

People talking

Join In Now Join the conversation!

ingredients

1 (14 ounce) can artichoke hearts, well drained
2 garlic cloves
4 eggs
3 -4 tablespoons grated pecorino romano cheese
6 ounces mozzarella cheese, diced small
1 -2 tablespoon olive oil
¹⁄₄ teaspoon ground black pepper
¹⁄₄ cup light cream
1 (9 inch) pie crusts (bottom only)

directions

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Dee514

Contributor

@Dee514

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by iris5555

1/3/2018

This was so good, though I did make quite a few changes. I had roasted some garlic, so used that rather than raw garlic, added some sliced leeks and used parmesan cheese rather than romano.

1

Reply
review by Seattle Lori

2/1/2017

These turned out great. I made a couple of changes: instead of pie crust, I cooked them on hollowed out peppers. And I had some leftover chicken so I threw it in, too.
1

Replies 2
photo by Nance26

5/23/2013

Reply
review by Nance26

5/23/2013

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!!

Reply
review by PaisleySage

1/10/2010

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.

Reply