Roasted Red Pepper and Artichoke Quiche
A Mediterranean blend of roasted peppers and artichoke hearts in a flaky crust.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 unit 9-inch deep dish pie crust
- 4 units large eggs
- 1 cup heavy cream
- 1/2 cup roasted red peppers, chopped
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup shredded mozzarella cheese
- 1 cup fresh spinach, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Place the pie crust in a pie plate and prick the bottom several times with a fork.
- 3
In a large mixing bowl, whisk together the eggs, heavy cream, oregano, garlic powder, salt, and pepper until smooth.
- 4
Layer the chopped roasted red peppers, artichoke hearts, and fresh spinach in the bottom of the pie crust.
- 5
Sprinkle the crumbled feta and shredded mozzarella evenly over the vegetable layer.
- 6
Pour the egg and cream mixture slowly over the vegetables and cheese.
- 7
Bake in the center of the oven for 35 to 40 minutes, or until the center is set and the top is golden brown.
- 8
Allow the quiche to cool for at least 10 minutes before slicing to ensure it holds its shape.
Ratings & Reviews
No ratings yet
