Your Next Show Stopping Brunch: Artichoke Quiche
Quiche is a traditional French tart filled with savory egg custard and either meat, vegetables, or seafood. It also incorporates cheese… and who doesn’t love cheese?!
Once you get the base and cooking time down, quiche becomes a very exciting canvas for mixing ingredients. Anything easily customizable is always a favorite of mine to cook because there are so many variations you can try that it’s hard to get sick of it.
Quiche is great for many reasons… variation, can be served hot or cold, breakfast, brunch, lunch, or dinner. Wins across the board!
I know “French-style” cuisine can sometimes be intimidating, but this is so easy! And, this recipe makes 2 quiches, so you can freeze one, give one away to someone you love… don’t forget: FOOD IS LOVE.
1 1/4 cup heavy whipping cream
2 cups mozzarella cheese
1 cup parmesan cheese
1/4 cup Italian breadcrumbs
1 can quartered artichokes
2 pre-made pie crusts
Salt & Pepper
Preheat your oven to 400 degrees.
If your pie crusts are frozen, bring them to room temperature. Once at room temperature, sprinkle 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese into the crusts.
Drain and squeeze out all liquid from the artichokes. You can use paper towel to pat dry any moisture. Chop finely and set aside.
In a stand-mixer with whisk or mixing bowl with electric whisk, beat eggs and cream together on high. Add in breadcrumbs, salt & pepper to taste, and continue to mix until mixture is slightly fluffy.
Pour evenly into both pie crusts, then sprink artichokes in evenly. Top each one with the remaining cheese.
Place pie tins on top of a baking sheet and bake for 45 minutes or until the quiche only has a slight jiggle.
If you reach perfectly browned crust and cheese caramelization quickly, remove quiches from oven and cover with tin foil, then place back in the oven to finish baking.
Allow to cool for 10-15 minutes before serving.
Note: This serves well with breakfast potatoes and a lemon dressed arugula salad. Trust me.
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