Simply Elegant Artichoke Quiche
Elevate brunch or dinner with this *Simply Elegant Artichoke Quiche*, a delightful blend of creamy custard, tender artichoke hearts, and two luxurious cheeses—Gruyère and Parmesan—all nestled in a perfectly flaky pie crust. This easy-to-follow recipe combines the richness of heavy cream and the subtle nuttiness of ground nutmeg for a sophisticated yet approachable dish that’s ready in just an hour. With its golden, slightly crisp top and a savory, melt-in-your-mouth filling, this quiche pairs beautifully with a light salad or a refreshing glass of white wine. Ideal for entertaining or a cozy family meal, this artichoke quiche is the definition of effortless elegance and guaranteed to impress!
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Recipe Information
Ingredients
- 1 piece Refrigerated pie crust
- 1.5 cups Artichoke hearts (canned, drained, and chopped)
- 1 cup Shredded Gruyère cheese
- 0.5 cup Shredded Parmesan cheese
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Roll out the refrigerated pie crust and fit it into a 9-inch round pie dish. Trim any excess dough, and crimp the edges if desired.
Using a fork, gently prick the bottom of the pie crust to prevent it from puffing up during baking.
Par-bake the crust by placing a sheet of parchment paper inside and filling it with pie weights or dried beans. Bake in the preheated oven for 10 minutes. Remove the parchment and weights, and then bake for an additional 3-5 minutes until lightly golden. Set the crust aside to cool.
In a medium mixing bowl, whisk together the eggs, heavy cream, and milk until fully combined.
Stir in the salt, pepper, nutmeg, and fresh parsley for a flavorful custard base.
Spread the chopped artichoke hearts evenly across the bottom of the baked crust.
Sprinkle the shredded Gruyère and Parmesan cheeses over the artichokes, ensuring even distribution.
Pour the custard mixture over the cheese and artichokes, allowing it to fill the crust evenly.
Carefully transfer the quiche to the oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden.
Remove the quiche from the oven and let it rest for 10 minutes to cool slightly before slicing.
Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 5248 mg | 228% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 15.0 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1889 mg | 145% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1343 mg | 29% | |
*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.
