Roasted Bell Pepper Artichoke Quiche
Elevate your brunch game with this Roasted Bell Pepper Artichoke Quiche—a vibrant, savory dish that's as visually stunning as it is delicious. This quiche features a buttery, flaky crust filled with the smoky sweetness of roasted red and yellow bell peppers, the tangy richness of marinated artichoke hearts, and a layer of creamy Gruyere cheese. A luxurious custard made with eggs, heavy cream, and a hint of fresh thyme ties it all together for a perfectly golden-brown bake. Ideal for breakfast, brunch, or even a light dinner, this quiche offers a gourmet experience that’s surprisingly easy to prepare. Serve it warm or at room temperature and pair it with a crisp side salad for a dish that’s sure to impress. Perfect for vegetarian dining, this recipe captures the flavors of roasted vegetables and indulgent cheese in every bite!
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, unbaked)
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 cup Marinated artichoke hearts (drained and chopped)
- 1 cup Shredded Gruyere cheese
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Place the red and yellow bell peppers on a baking sheet. Rub them with olive oil and roast them in the oven for 20 minutes, turning halfway through, until the skins are charred.
Remove the roasted peppers from the oven and place them in a bowl. Cover with plastic wrap or a lid and let them steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the peppers into small pieces.
Lower the oven temperature to 375°F (190°C).
In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and thyme leaves until well combined.
Place the unbaked pie crust in a 9-inch pie dish. Trim or crimp the edges as desired.
Evenly spread the chopped roasted peppers and artichoke hearts over the base of the pie crust.
Sprinkle the Gruyere cheese over the vegetables.
Pour the egg mixture evenly over the filling, making sure it reaches all corners of the crust.
Place the pie dish on a baking sheet to catch any overflow. Bake in the preheated oven for 40-45 minutes, or until the quiche is set and the top is golden brown.
Allow the quiche to cool for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 5364 mg | 233% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 16.8 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1490 mg | 115% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
