Marinated Artichoke Quiche Recipe

Name: Marinated Artichoke Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry Dough; 1 cup all-purpose flour; 1/4 cup unsalted butter, cut into pieces (1/2 stick); 1/8 teaspoon salt; 1 egg, chilled; 1 1/2 teaspoons fresh lemon juice; Filling; 2 tablespoons butter (1/4 stick); 1 small onion, diced; 3 eggs; 1 cup whipping cream; 1/2 cup half-and-half; 1/2 teaspoon Dijon mustard; 1/4 teaspoon dry mustard; 1/8 teaspoon dried dill; 1/8 teaspoon salt; 1 pinch fresh ground pepper; 1 pinch ground red pepper; 1 pinch grated nutmeg; 2 (6 ounce) jars marinated artichoke hearts, well drained and chopped; 1/3 cup grated gruyere cheese; 1/3 cup grated jarlsberg cheese

Servings: persons

Pastry Dough
1 cup all-purpose flour
1/4 cup unsalted butter, cut into pieces (1/2 stick)
1/8 teaspoon salt
1 egg, chilled
1 1/2 teaspoons fresh lemon juice
Filling
2 tablespoons butter (1/4 stick)
1 small onion, diced
3 eggs
1 cup whipping cream
1/2 cup half-and-half
1/2 teaspoon Dijon mustard
1/4 teaspoon dry mustard
1/8 teaspoon dried dill
1/8 teaspoon salt
1 pinch fresh ground pepper
1 pinch ground red pepper
1 pinch grated nutmeg
2 (6 ounce) jars marinated artichoke hearts, well drained and chopped
1/3 cup grated gruyere cheese
1/3 cup grated jarlsberg cheese

1
For Pastry Dough.
2
Preheat oven to 350 degrees.
3
Combine flour,butter, and salt in processor and blend, using on/off turns until mixture resembles coarse meal,about 10 seconds.
4
Add egg and lemon juice and mix until dough forms ball. Flatten into 8-inch disc;wrap in plastic and refrigerate 1 hour.
5
Roll dough out on lightly floured surface into 12-inch circle.
6
Fit into 9x1 1/2-inch fluted quiche pan.
7
Line pastry with parchment or waxed paper and fill with beans or pie weights; bake 15 minutes.
8
Discard paper and beans or weights.
9
Continue baking until bottom is lightly browned, about 5 minutes;set aside.
10
For Filling.
11
Preheat oven to 375 degrees.
12
Melt butter in a small skillet over medium-high heat.
13
Add onion and saute until soft:do not brown.
14
Remove from heat and set aside.
15
Beat eggs with mustards,cream,half and half,dill, nutmeg,salt and pepper in a bowl.
16
Arrange artichokes on crust; top with onion and sprinkle with cheese.
17
Pour egg mixture over evenly.
18
Bake until custard is firm and lightly browned, about 50 minutes, covering edge of crust with foil if it browns too quickly.
19
Cut into wedges and serve warm.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Pastry Dough, 1 cup all-purpose flour, 1/4 cup unsalted butter, cut into pieces (1/2 stick), 1/8 teaspoon salt, and more.

Yes, Marinated Artichoke Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Artichoke Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions