Roasted Bell Pepper Artichoke Quiche

A slice of red pepper artichoke quiche on a plate.

If you love a good vegetable quiche, this Roasted Bell Pepper and Artichoke Quiche should be on your To-Do list. It’s easy to make, (you can even use a ready made pie crust and roasted peppers from a jar) and  can be cooked  ahead of time and reheated just before serving. For a more tender chew, I use baby artichokes in this quiche.  A bit of creamy fontina cheese ties all the flavors together. Makes a great brunch dish or light meal with a side salad.

roasted bell peppers, fontina cheese and baby artichokes

Whenever we’re having people over for brunch, I always plan my menu around things that can be made ahead of time, so I can enjoy visiting with my guests. This vegetable quiche is right up there  on my list of favorites and I think you’re gonna like it too. It’s loaded with sweet roasted bell pepper, baby artichokes and mild fontina cheese, nestled in a mild egg custard and baked in a ready made pie crust. What could be simpler or more delicious than that?

Quiche ingredients:

  • Pie Pastry (par-baked)
  • Roasted Bell Peppers (from a jar or roast your own)
  • Baby Artichokes
  • Sautéed Shallots
  • Fresh Basil
  • Eggs
  • Heavy Cream
  • Milk (you can use whole, low-fat or skim)
  • Grated Fontina Cheese
  • Salt 
  • Pepper
making filling for vegetable quiche.

When I’m making any kind of quiche, I always begin with the end in mind, so I reserve a few of the whole ingredients to decorate the quiche with before baking. That gives the diners an idea of what’s in the quiche. For this one, I held back a few strips of roasted bell pepper and baby artichokes. You can skip this step if you want.

Newsletter Signup
Join our community of food lovers!

Get my latest recipes, helpful kitchen tips and more good things each week in your inbox.

assembling artichoke quiche.

Assembling the filling

  1. Whisk the eggs together.
  2. Add the milk and cream and whisk to combine.
  3. Stir in the  Italian Seasoning.
  4. Before adding the red peppers and baby artichokes, pat them dry with a paper towel. This is really the only part that requires a bit more attention. You don’t want the quiche to be soupy, so make sure to remove any excess moisture.
  5. Add the chopped roasted bell peppers, chopped baby artichokes, sautéed shallots and grated cheese. Stir to combine.
  6. Pour the  vegetable quiche filling into the prepared pie shell to bake.
  7. (Note: if you’re using a prepared crust that’s already in a pie tin, place the crust on a solid baking pan before pouring in the filling.  {I once filled a pie tin with a custard filling and lifted it by the edges to put in the oven to bake. The tin folded in half and all of the filling got dumped on the floor.} Please, learn from my mistakes.
Filling the pastry shell and arranging the vegetables on top of the quiche.


So, here is my “decorated” roasted bell pepper and artichoke quiche before baking. You can see that I just arranged those extra pieces of pepper and artichokes (sliced into quarters) on top of the quiche and barely pressed them into the custard filling. 

The bell pepper and artichoke quiche hot from the oven.

Let it rest before slicing

After the quiche has cooked and the custard has set, let it rest a few minutes before cutting into. The quiche will be puffed and golden when it first comes out of the oven, but will soon settle back into the crust. That’s when you’ll want to cut into it.

Let the quiche rest for a few minutes before slicing.

Reheating the quiche

This dish can be made a day ahead of time and reheated just before serving. To reheat, place the quiche, uncovered in a 300° oven for 15-20 minutes until it’s completely warmed through. Serve with a sprig of fresh basil.

What to serve with:

a slice of quiche on a plate.

More Vegetable Quiche Recipes:

Tried this recipe? Leave a rating and review.

Your comments and shares are invaluable to me and the thousands of readers who use this site daily. If you've made the recipe, leave a star rating and review. We want to hear how you liked it.

We'd love it if you shared the recipe with your friends on social media!

roasted bell pepper artichoke quiche on a plate with a fork.
Print Pin
4.25 from 12 votes

Roasted Pepper Artichoke Quiche

This quiche recipe has sweet roasted bell peppers, artichoke hearts and fontina cheese. A great vegetarian option for a light lunch or dinner! Use a ready-made crust for convenience.
Author: Lisa Lotts
Course Breakfast, Main Course
Cuisine American
Keyword artichoke, eggs, red pepper
Dietary Restrictions Vegetarian
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6


  • 1 9-inch pie-crust or you can make your own — kudos to you
  • 2 jarred roasted peppers or roast your own peppers*
  • 1 10 ounce jar baby artichoke hearts or one 9 ounce box frozen artichoke hearts, thawed
  • 1 teaspoon olive oil
  • 2 shallots thinly sliced
  • 2 tablespoons fresh basil cut into chiffonade
  • 4 eggs
  • ½ cup heavy cream
  • ½ cup milk
  • 1 teaspoon Italian Seasoning or other herb blend
  • ½ cup fontina cheese grated
  • ½ teaspoon + a pinch salt
  • ¼ teaspoon freshly ground pepper


  • Heat oven to 450 degrees. Place prepared dough in pie plate, and press it into place. Prick the bottom of the dough several times with a fork. Cover dough with a sheet of parchment paper and fill with pie weights or dried beans. Blind bake your pie crust for 10-12 minutes, until set. Remove from oven and set aside. Reduce heat to 375°.
  • Heat a small skillet over medium heat. Add the olive oil and when the oil is hot, stir in the sliced shallots. Saute for 3-4 minutes or until the shallots are tender and slightly translucent. Set aside.
  • Drain and rinse the artichokes. Use paper towels to pat them dry, removing as much excess liquid as possible. Reserve two baby artichokes off to the side.
  • Chop the remaining artichokes and transfer to a small bowl.
  • Slice 8 long thin strips of bell pepper (from about 1/4 of a pepper) and set aside with the reserved baby artichokes.
  • Chop the remaining bell pepper and add it to the chopped artichokes.
  • In a large bowl, whisk eggs cream and milk. Add artichoke mixture, fontina, basil, Italian Seasoning, salt and pepper. Stir to combine.
  • Pour bell pepper and artichoke filling into par-baked pie shell.
  • Slice the two reserved baby artichokes into quarters lengthwise. Arrange the 8 pieces of bell pepper evenly like spokes on a wheel around the quiche. Arrange the sliced artichokes, crinkly side up, in between each of the bell pepper “spokes”.
  • Bake for 50-60 minutes, until filling is set. Cool for at least 10-15 minutes before serving.


*To roast bell peppers, preheat your oven to 375. Place whole peppers on a baking sheet and roast for 30-35 minutes, until skin is blackened and flesh is tender. Remove from oven and place in a small glass bowl. Cover tightly with plastic wrap and set aside to cool. Remove plastic, and use your fingers to peel skin from the peppers. Remove the stem and seeds. The peppers are ready for your recipe.


Calories: 294kcal | Carbohydrates: 18g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 426mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 11.5mg | Calcium: 98mg | Iron: 1.4mg

“Pin It” For Later!

A Pinterest pin to save for later.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I love quiche and this is a great combination of flavors. Good tip about leaving out a few ingredients to garnish the top!

  2. 5 stars
    What a gorgeous quiche! Perfect for breakfast and breakfast for dinner… Yum!

  3. 5 stars
    This recipe for red roasted pepper and artichoke quiche looks super good. I am totally amped to test out this recipe on the family this coming week. Bookmarking!

  4. Cindy Gordon says:

    5 stars
    100% YES for this recipe! So perfect for a lazy saturday brunch! YUM

  5. Christina says:

    5 stars
    This is beautiful, I love a good quiche, and I know exactly what you mean, a remodel can suck the life out of you, and that was just my bathroom.

    1. Don’t get me started on the remodel — we would eat dinner (all three of us) on my bed while the kitchen was being worked on (2 weeks). Oh and did I mention that my kitchen countertops didn’t get installed until Christmas Eve — with a house full coming on Christmas Day!

  6. 5 stars
    Lisa, I love following your blog! This recipe will be on my menu as soon as I pick up some red peppers. My husband and I love quiche ….and what a nice combination of ingredients in this recipe. Your mom and I are friends (we were both at THS at the same time too) – anyhow, give her a hug for me and tell her I look forward to hearing how yummy this quiche is and how great that Florida sunshine feels after dealing with cold and snow. I want you to know that I always look forward to finding a new Garlic and Zest post in my inbox ! Thanks for sharing.

    1. Thanks for the kind words! I’m looking forward to seeing Mom and Dad soon — I’m sure she’ll be in touch!