I love quiche. It’s perfect for all meals… breakfast, brunch, lunch, and dinner! You can serve it alone or alongside a salad or maybe some roasted potatoes and veggies. But, I think one of the best parts is that it’s customizable. You can pretty much fill them with whatever you want. I tend to go a little wild and bougie with my recipes and I will say that this is the best vegetable quiche recipe yet!

What you’ll need:
1 premade pie crust
5 eggs
1 cup heavy cream
1/2 cup milk
1 can artichoke hearts, diced and pat dry
2 cups arugula
1 cup mushrooms
1/4 cup onions, sliced
6 oz brie cheese, rind removed and cut into small chunks
EVOO
Salt & Pepper

Preparation:
Preheat oven to 350. Allow pie crust to come to room temperature and place in a lightly greased pie dish.

Chop artichoke hearts and pat dry with paper towels. (This will prevent the mixture from being too moist.) Slice onion thinly. Remove rind from brie and cut into small chunks.

Over medium-low heat, add 2 TBSP EVOO to skillet. Toss in the onions, arugula, and mushrooms. Salt and pepper to taste. Cook down for about 3 minutes. Then, evenly distribute vegetables, artichokes, and brie in the pie crust.

In a mixing bowl, whisk 5 eggs, cream, and milk together. Pour over the vegetable mixture. Bake for 45 minutes. Let quiche rest for 10 minutes before serving.