Savory

Artichoke And Sun Dried Tomato Quiche

Name: Artichoke And Sun Dried Tomato Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup cold butter, cut into small pieces; 1/4 cup ice-cold water; 1 (14 oz) can artichoke hearts, drained and chopped; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup crumbled feta cheese; 2 large eggs; 1/2 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley; 1 tablespoon olive oil

By Priya Aldridge · June 19, 2026 · Savory

Prep20 min

Cook35 min

Total55 min

Serves6

Artichoke And Sun Dried Tomato Quiche — Savory Quiche

I still remember the first time I made a quiche from scratch - it was a game-changer for my morning routine. The combination of a flaky crust and a savory filling was perfect for a slow morning or a quick weekday breakfast. In this recipe, I'll show you how to make an Artichoke And Sun Dried Tomato Quiche that's sure to become a staple in your household.

The beauty of quiche lies in its versatility - you can make it with a variety of fillings, from classic ham and cheese to more adventurous options like artichoke and sun-dried tomato. The key is to use high-quality ingredients and to not be afraid to experiment with different combinations.

In this recipe, we'll be using a mix of artichoke hearts, sun-dried tomatoes, and feta cheese to create a savory and satisfying filling. We'll also be making a homemade crust from scratch, using a combination of all-purpose flour, cold butter, and ice-cold water.

Whether you're a seasoned cook or a beginner in the kitchen, this recipe is perfect for you. It's easy to follow, and the end result is sure to impress. So go ahead, give it a try, and enjoy the delicious taste of a homemade Artichoke And Sun Dried Tomato Quiche.

One of the things I love about quiche is that it's a great way to use up leftover ingredients. If you have any leftover vegetables or cheese, you can easily add them to the filling and create a unique and delicious flavor combination. This recipe is also perfect for meal prep - simply make a batch of quiche on the weekend and enjoy it throughout the week.

Why You’ll Love This Recipe

This recipe is perfect for a slow morning or a quick weekday breakfast
The combination of artichoke hearts, sun-dried tomatoes, and feta cheese creates a savory and satisfying filling
The homemade crust is flaky and tender, and is perfect for holding the filling
This recipe is easy to follow and requires minimal ingredients
The quiche can be made ahead of time and refrigerated or frozen for later use
This recipe is perfect for meal prep and can be enjoyed throughout the week
The quiche is a great way to use up leftover ingredients and create a unique and delicious flavor combination

Why This Recipe Works

The key to a great quiche is in the balance of flavors and textures. In this recipe, we're using a combination of artichoke hearts, sun-dried tomatoes, and feta cheese to create a savory and satisfying filling. The artichoke hearts add a delicious sweetness, while the sun-dried tomatoes provide a burst of tangy flavor. The feta cheese adds a salty and creamy element that ties everything together.

The homemade crust is also an essential component of this recipe. By using a combination of all-purpose flour, cold butter, and ice-cold water, we're able to create a flaky and tender crust that's perfect for holding the filling. The key is to keep the butter and water cold, as this will help to create a crust that's both flaky and tender.

Another important aspect of this recipe is the cooking time and temperature. By baking the quiche at 375°F for 35-40 minutes, we're able to create a filling that's set and a crust that's golden brown. The key is to not overcook the quiche, as this can cause the filling to become dry and the crust to become burnt.

Ingredients You’ll Need

When it comes to making a great quiche, the ingredients are essential. In this recipe, we're using a combination of artichoke hearts, sun-dried tomatoes, and feta cheese to create a savory and satisfying filling. We're also using a homemade crust made from all-purpose flour, cold butter, and ice-cold water.

When shopping for ingredients, be sure to choose high-quality items that are fresh and flavorful. For the artichoke hearts, look for canned or marinated hearts that are packed in water or olive oil. For the sun-dried tomatoes, choose dried tomatoes that are packed in olive oil and have a rich, intense flavor. For the feta cheese, choose a high-quality cheese that is crumbly and tangy.

1 1/2 cups all-purpose flourThis will be used to make the homemade crust. Choose a high-quality flour that is fresh and has a good texture.
1/2 cup cold butter, cut into small piecesThis will be used to make the homemade crust. Choose a high-quality butter that is cold and has a good texture.
1/4 cup ice-cold waterThis will be used to make the homemade crust. Choose ice-cold water to help create a flaky and tender crust.
1 (14 oz) can artichoke hearts, drained and choppedThis will be used to add flavor and texture to the filling. Choose canned or marinated artichoke hearts that are packed in water or olive oil.
1/2 cup sun-dried tomatoes, choppedThis will be used to add flavor and texture to the filling. Choose dried tomatoes that are packed in olive oil and have a rich, intense flavor.
1/2 cup crumbled feta cheeseThis will be used to add flavor and texture to the filling. Choose a high-quality cheese that is crumbly and tangy.
2 large eggsThis will be used to bind the filling together and add moisture. Choose fresh eggs that are of good quality.
1/2 cup heavy creamThis will be used to add moisture and richness to the filling. Choose a high-quality cream that is fresh and has a good texture.
1/2 teaspoon saltThis will be used to add flavor to the filling. Choose a high-quality salt that is fresh and has a good texture.
1/4 teaspoon black pepperThis will be used to add flavor to the filling. Choose a high-quality pepper that is fresh and has a good texture.
2 tablespoons chopped fresh parsleyThis will be used to add flavor and texture to the filling. Choose fresh parsley that is of good quality and has a good texture.
1 tablespoon olive oilThis will be used to brush the crust and add flavor to the quiche. Choose a high-quality oil that is fresh and has a good texture.

Ingredients for Artichoke And Sun Dried Tomato Quiche

Equipment You’ll Need

Large mixing bowlWhiskMeasuring cups and spoonsPastry blenderRolling pin9-inch tart pan with a removable bottomInstant-read thermometer

How to Make Artichoke And Sun Dried Tomato Quiche

1
In a large mixing bowl, combine the flour, cold butter, and ice-cold water. Use a pastry blender to work the butter into the flour until the mixture resembles coarse crumbs.
2
Turn the dough out onto a lightly floured surface and knead a few times until it comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3
Preheat the oven to 375°F. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom.
4
In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the chopped artichoke hearts, sun-dried tomatoes, and crumbled feta cheese.
5
Pour the egg mixture into the prepared tart shell and smooth the top. Brush the edges of the crust with the olive oil.
6
Bake the quiche for 35-40 minutes, or until the edges are golden brown and the center is set. The internal temperature should reach 165°F.
7
Remove the quiche from the oven and let it cool on a wire rack for 10-15 minutes. Sprinkle the chopped parsley over the top of the quiche.
8
Serve the quiche warm, sliced into wedges. You can also refrigerate or freeze the quiche for later use.
9
To make ahead, prepare the crust and filling separately and store them in the refrigerator overnight. Assemble and bake the quiche in the morning.
10
To freeze, bake the quiche as directed, then let it cool completely. Wrap the quiche tightly in plastic wrap or aluminum foil and freeze for up to 2 months. To reheat, thaw the quiche overnight in the refrigerator, then bake at 350°F for 20-25 minutes, or until warmed through.
11
To reheat a refrigerated quiche, bake at 350°F for 15-20 minutes, or until warmed through.
12
Check the quiche for doneness by inserting a knife into the center. If the knife comes out clean, the quiche is done. If not, continue to bake in 5-minute increments until the quiche is set.
13
Let the quiche rest for 10-15 minutes before serving. This will help the filling to set and the crust to cool.

Expert Tips

Use high-quality ingredients to ensure the best flavor and texture.
Don't overwork the dough, as this can cause the crust to become tough.
Chill the dough for at least 30 minutes to help the crust to relax and become easier to roll out.
Don't overfill the tart shell, as this can cause the filling to spill over during baking.
Use a variety of fillings to create a unique and delicious flavor combination.
Let the quiche rest for 10-15 minutes before serving to allow the filling to set and the crust to cool.
Experiment with different types of cheese and herbs to create a unique flavor combination.
Consider making individual quiches for a brunch or breakfast gathering.

Common Mistakes to Avoid

Overworking the dough, which can cause the crust to become tough.
Not chilling the dough, which can cause the crust to be difficult to roll out.
Overfilling the tart shell, which can cause the filling to spill over during baking.
Not letting the quiche rest before serving, which can cause the filling to be runny and the crust to be soft.
Not using high-quality ingredients, which can affect the flavor and texture of the quiche.
Not checking the quiche for doneness, which can cause the quiche to be undercooked or overcooked.

Variations and Substitutions

Add some diced ham or bacon to the filling for a savory and satisfying twist.
Use different types of cheese, such as goat cheese or parmesan, to create a unique flavor combination.
Add some chopped fresh herbs, such as parsley or chives, to the filling for a fresh and flavorful twist.
Use a variety of vegetables, such as bell peppers or zucchini, to add flavor and texture to the filling.
Make individual quiches for a brunch or breakfast gathering.
Use a different type of crust, such as a gluten-free crust or a crust made with alternative flours.
Add some spice to the filling, such as red pepper flakes or diced jalapenos, for a bold and savory twist.

What to Serve With Artichoke And Sun Dried Tomato Quiche

Serve the quiche warm, sliced into wedges. You can also serve it with a side salad or a fruit salad for a light and refreshing breakfast or brunch. Consider serving the quiche with a variety of toppings, such as sour cream, salsa, or avocado, to add flavor and texture.

The quiche is also a great option for a breakfast or brunch gathering. Simply make a batch of quiche and serve it with a variety of sides, such as hash browns, sausage, or bacon. You can also make individual quiches for a more personalized and intimate gathering.

Serve with a side salad or a fruit saladServe with hash browns, sausage, or baconServe with a variety of toppings, such as sour cream, salsa, or avocadoMake individual quiches for a more personalized and intimate gathering

Make-Ahead, Storage, Freezing and Reheating

The quiche can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the quiche cool completely, then wrap it tightly in plastic wrap or aluminum foil. To freeze, wrap the quiche tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.

To reheat a refrigerated quiche, bake at 350°F for 15-20 minutes, or until warmed through. To reheat a frozen quiche, thaw it overnight in the refrigerator, then bake at 350°F for 20-25 minutes, or until warmed through.

Consider making a batch of quiche and freezing it for later use. This is a great option for meal prep or for a quick and easy breakfast or brunch. Simply thaw the quiche overnight in the refrigerator, then bake it in the morning for a delicious and satisfying meal.

When reheating the quiche, be sure to check it regularly to avoid overcooking. The quiche should be warmed through and the crust should be golden brown. If the quiche is not warmed through, continue to bake in 5-minute increments until it is heated through.

Frequently Asked Questions

What is the best way to store the quiche?

How do I reheat the quiche?

Can I make the quiche ahead of time?

Yes, you can make the quiche ahead of time. Prepare the crust and filling separately and store them in the refrigerator overnight. Assemble and bake the quiche in the morning.

What is the best way to serve the quiche?

Serve the quiche warm, sliced into wedges. You can also serve it with a side salad or a fruit salad for a light and refreshing breakfast or brunch.

Can I freeze the quiche?

Yes, you can freeze the quiche. Wrap the quiche tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Frozen quiche can be stored for up to 2 months.

How do I know when the quiche is done?

The quiche is done when the edges are golden brown and the center is set. The internal temperature should reach 165°F. Check the quiche for doneness by inserting a knife into the center. If the knife comes out clean, the quiche is done. If not, continue to bake in 5-minute increments until the quiche is set.

Can I make individual quiches?

Yes, you can make individual quiches. Simply divide the filling and crust among individual tart pans and bake until set.

What is the best type of cheese to use in the quiche?

The best type of cheese to use in the quiche is a high-quality cheese that is crumbly and tangy, such as feta or goat cheese.

Can I add other ingredients to the quiche?

Yes, you can add other ingredients to the quiche, such as diced ham or bacon, chopped fresh herbs, or grated vegetables. Simply add the ingredients to the filling and adjust the seasoning as needed.

The Full Recipe

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