Simply Elegant Artichoke Quiche Recipe

Name: Simply Elegant Artichoke Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 2 2/3 cups unsifted all-purpose flour; 1 tablespoon chicken bouillon powder; 1/2 teaspoon rubbed sage; 1/8 teaspoon onion powder; 1/8 teaspoon turmeric powder; 3/4 cup canola oil; 6 tablespoons milk; 1 teaspoon hickory bacon fat; 1 teaspoon apple cider vinegar; 1 teaspoon brown sugar; SAUTE; 2 tablespoons olive oil; 2 whole garlic cloves; 1/2 cup coarsely chopped onion; 14 ounces premium drained artichoke hearts (in water); 1/4 cup dry white wine; 1 tablespoon fresh minced parsley; 1 teaspoon snipped fresh dill; 1/4 teaspoon kosher salt; FILLING; 1 3/4 cups cream or 1 3/4 cups half-and-half cream; 1 cup shredded swiss cheese; 4 eggs; 2 tablespoons melted butter; 1/4 teaspoon sugar; 1/8 teaspoon nutmeg; 1 pinch fresh ground white pepper; 2 -3 ounces crumbled feta cheese (optional but recommended); TOPPING

Start your day right with this Simply Elegant Artichoke Quiche recipe. Made with flour, chicken bouillon powder, sage and onion powder. Easy step-by-ste…

This Simply Elegant Artichoke Quiche relies on simple, everyday ingredients such as crust, unsifted all-purpose flour, chicken bouillon powder and rubbed sage. It comes together quickly and makes 4 servings, at about 1952 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's an easy way to start the day, whether you're cooking a relaxed weekend breakfast or need something satisfying before a busy morning. Pair it with fresh fruit or your favorite hot drink to round out the meal.

Updated Jun 30, 2026

Serves 4 Breakfast

Servings: persons

CRUST
2 2/3 cups unsifted all-purpose flour
1 tablespoon chicken bouillon powder
1/2 teaspoon rubbed sage
1/8 teaspoon onion powder
1/8 teaspoon turmeric powder
3/4 cup canola oil
6 tablespoons milk
1 teaspoon hickory bacon fat
1 teaspoon apple cider vinegar
1 teaspoon brown sugar
SAUTE
2 tablespoons olive oil
2 whole garlic cloves
1/2 cup coarsely chopped onion
14 ounces premium drained artichoke hearts (in water)
1/4 cup dry white wine
1 tablespoon fresh minced parsley
1 teaspoon snipped fresh dill
1/4 teaspoon kosher salt
FILLING
1 3/4 cups cream or 1 3/4 cups half-and-half cream
1 cup shredded swiss cheese
4 eggs
2 tablespoons melted butter
1/4 teaspoon sugar
1/8 teaspoon nutmeg
1 pinch fresh ground white pepper
2 -3 ounces crumbled feta cheese (optional but recommended)
TOPPING
2 -3 ounces crumbled feta cheese (recommended)
GARNISH
green onion tops or chervil

1
PREPARE the CRUST: Into the large bowl of your food processor, add 2 2/3 cups unsifted all-purpose flour, 1 tablespoon chicken bouillon powder, 1/2 teaspoon rubbed sage, 1/8 teaspoon onion powder, 1/8 teaspoon turmeric powder, 3/4 cup canola oil, 6 tablespoons milk, 1 teaspoon hickory bacon fat, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar; POUR into food processor tube while running; PROCESS for 30-45 seconds; DUMP onto sheet of waxed paper sprinkled with flour; DIVIDE dough so bottom-crust portion is slightly larger; shape dough into balls; flatten slightly; PLACE sheet of waxed paper over bottom-crust dough; ROLL 2 inches wider than a 9 inch deep-dish pie plate; REMOVE top sheet of waxed paper; SLIDE hand under bottom sheet of waxed paper; TURN over into pie plate so waxed paper is on top; EASE pastry to fit pie plate; REMOVE waxed paper (do not pierce dough); PLACE pie plate into the freezer until ready to fill (shell should be fairly frozen when filled).
2
CUT artichoke hearts into quarters or chunky bite-sized pieces; SET aside.
3
GRATE 1 cup swiss cheese; SET aside.
4
SAUTE 2 whole garlic cloves and 1/3 cup chopped onion in 2 tablespoons olive oil in a medium saucepan over medium heat until onion and garlic soften.
5
ADD artichoke hearts to saute mixture along with 1/4 cup dry white wine, 1 tablespoon minced parsley, 1 teaspoon fresh snipped dill, and 1/4 teaspoon kosher salt; STIR and saute until liquid evaporates; REMOVE saucepan from heat.
6
REMOVE whole garlic cloves from saucepan and place into a food processor bowl along with 1 3/4 cups cream, 1 cup shredded swiss cheese, 4 eggs, 2 tablespoons melted butter, 1/4 teaspoon sugar, 1/8 teaspoon nutmeg and 1 pinch ground white pepper; PROCESS for 30 seconds.
7
COMBINE custard mixture with artichoke saute mixture in a medium-large bowl; ADD 2-3 ounces crumbled feta cheese (optional but recommended); FOLD ingredients together until well blended.
8
POUR custard mixture into two 9-inch pre-baked pie shells or into one 10-inch deep dish pre-baked pie shell; TOP with 2-3 ounces crumbled feta cheese (optional but recommended) SPRINKLE with snipped fresh chives or green onion tops before baking.
9
BAKE at 375 for 25-30 minutes until puffed and lightly browned; ALLOW to set 10 minutes.
10
SLICE, then SERVE and ENJOY!

1952

kcal

Calories

150

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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.

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Frequently Asked Questions

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

You need 33 ingredients. The key ingredients include: CRUST, 2 2/3 cups unsifted all-purpose flour, 1 tablespoon chicken bouillon powder, 1/2 teaspoon rubbed sage, and more.

Yes, Simply Elegant 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.

Quick Info

Servings
4 servings
Calories
1952 kcal
Category
Breakfast

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