Tomato-Artichoke Quiche Recipe

Name: Tomato-Artichoke Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sun-dried tomato halves; 1 cup boiling water; 1 (7-ounce) can refrigerated breadstick dough; Vegetable cooking spray; 1 tablespoon cornmeal; 1 (4-ounce) jar marinated artichoke hearts; 2 cloves garlic, minced; 1 medium onion, halved and thinly sliced; 2 tablespoons minced green onions; 1/4 cup shredded fresh basil; 1 tablespoon minced fresh oregano; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 cup evaporated skimmed milk; 1 1/2 teaspoons cornstarch; 2 eggs; 1 egg white

Servings: persons

1 cup sun-dried tomato halves
1 cup boiling water
1 (7-ounce) can refrigerated breadstick dough
Vegetable cooking spray
1 tablespoon cornmeal
1 (4-ounce) jar marinated artichoke hearts
2 cloves garlic, minced
1 medium onion, halved and thinly sliced
2 tablespoons minced green onions
1/4 cup shredded fresh basil
1 tablespoon minced fresh oregano
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup evaporated skimmed milk
1 1/2 teaspoons cornstarch
2 eggs
1 egg white

1
Combine tomato and water; let stand 15 minutes. Drain and cut into thin slices.
2
Separate breadstick dough into strips. Coil 1 strip of dough. Add second strip to end of first, pinching ends together; continue coiling. Repeat procedure with remaining strips to make an 8-inch-round coil. Press coiled dough into a 13-inch circle, and place in a 9-inch pieplate coated with cooking spray. Fold edges under, and flute; sprinkle with cornmeal.
3
Drain artichokes in a wire-mesh strainer, reserving liquid; chop artichokes. Pour liquid into a nonstick skillet; place over medium-high heat until hot. Add garlic and onions; saute 5 minutes. Stir in basil and oregano; remove from heat.
4
Arrange tomato, artichokes, and onion mixture over dough; sprinkle with cheeses.
5
Combine milk and remaining 3 ingredients in container of an electric blender; cover and process until smooth. Pour over cheese. Bake at 375u00b0 for 35 minutes. Let stand 10 minutes.

789

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 1 cup sun-dried tomato halves, 1 cup boiling water, 1 (7-ounce) can refrigerated breadstick dough, Vegetable cooking spray, and more.

Yes, Tomato-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!

Tomato-Artichoke Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions