Artichoke Quiche Recipe

4.5 3 3
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Artichoke Quiche Recipe

Read Reviews
4.5 3 3
Publisher Photo
Oklahoma may be meat-and-potatoes country. But even good ol'boys have been known to eat this quiche!
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 teaspoons vegetable oil
  • 4 large eggs
  • 1/4 cup soft bread crumbs
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 cups shredded cheddar cheese
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

Directions

In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
Originally published as Artichoke Quiche in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p152

Nutritional Facts

1 piece: 232 calories, 16g fat (9g saturated fat), 182mg cholesterol, 544mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 14g protein.

  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 teaspoons vegetable oil
  • 4 large eggs
  • 1/4 cup soft bread crumbs
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 cups shredded cheddar cheese
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  1. In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
Originally published as Artichoke Quiche in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p152

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Reviews forArtichoke Quiche

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MY REVIEW
scrapo User ID: 2908723 133908
Reviewed Jan. 30, 2011

"Very tasty! Added 6 pcs of cooked chopped center cut bacon slices and added 2 more eggs for 6 total. Also used 1/2 cup soft bread just torn into pcs. and upped the oregano, pepper and hot sauce to 1/4 t. Yummy! Esp yummy if made the night before and refrigerated overnight and baked in the morning! (the bread gets all gooey in the middle!)"

MY REVIEW
annsway1 User ID: 1667005 159237
Reviewed Jul. 21, 2010

"I'm almost a vegan, don't eat meat, but will eat eggs(?) Anyway, I really liked this. It had so much flavor and was consumed quickly! Hope to see more recipes without meat...thanks"

MY REVIEW
shmemily8 User ID: 2700473 136207
Reviewed Oct. 28, 2009

"This was good and the leftovers the next day were even better. I like that it doesn't have a crust."

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