I’ve been watching with a mixture of fascination and horror the series of snow-storms that keep chugging across the midwest and northeast. When will it end? Scott’s Mom has been stuck at her Minnesota lake place for going on two and a half weeks. To say she’s got cabin-fever would be an understatement.
Meanwhile, my parents, who haven’t quite been in the bulls-eye of the weather, but have received their fair share of cold and snow, are making a pilgrimage south to escape the bleakness. They should be in South Florida sometime tomorrow and I can’t wait! I’m sure they can’t either — it’s 83 degrees outside as I type this.
My parents are recently retired, but having worked all their lives, “leisure” isn’t in their vocabulary. No, they are easing into their retirement with a new project — remodeling their house in the Keys. Having recently renovated my own house, I’m exhausted thinking about it!
Anyway, they are stopping by my house tomorrow, before continuing on to see my grandparents. I thought I would prepare a light lunch to welcome them! I like this recipe because I can make it the day before and then just warm it up when we’re ready to eat.
Tip: When working with artichokes — even canned or frozen ones — the outer leaves are a little woody. So feel them with your fingers and make sure you’re only using the tenderest parts – discarding the tougher leaves.
The sweet roasted bell peppers and sautéed mushrooms compliment the distinct flavor of the artichokes in this quiche. Paired with a green salad and some fresh fruit, it’s homey, but special.
Roasted Pepper and Artichoke Quiche
- 1 9-inch pie-crust or you can make your own -- kudos to you
- 2 jarred roasted red peppers or roast your own peppers*, drained, patted dry and chopped
- 1 14- ounce can quartered artichoke hearts or one 9 ounce box frozen artichoke hearts, thawed
- 1 tablespoon olive oil
- 1 cup mushrooms chopped, I used crimini, but white work as well
- 1 tablespoon fresh rosemary finely chopped
- 4 eggs
- 3/4 cup half and half
- 1/2 cup feta cheese crumbled
- 1/2 teaspoon + a pinch salt
- 1/4 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 12 minutes. Remove from oven and set aside. Reduce heat to 375.
- If using canned artichokes, drain and rinse them. Use paper towels to pat them dry, removing as much excess liquid as possible.
- Run your fingers over the top stems of the artichokes. If they feel woody or tough, trim that part.
- Chop artichokes finely by hand or in a mini food chopper. Set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped mushrooms and a pinch of salt (to draw out moisture) Cook for 5-6 minutes until mushrooms are starting to brown and have given up most of their liquid. Add rosemary and chopped artichokes. Cook an additional five minutes until vegetables are aromatic and most of the liquid is evaporated. Add chopped peppers and stir to combine.
- In a large bowl, whisk eggs and half and half. Add artichoke mixture, feta, remaining salt and pepper. Stir to combine.
- Place pie plate on a baking sheet.
- Pour filling into pre-baked pie shell.
- Cut strips of aluminum foil and mold them around the edge of the crust, so that it doesn't get too browned.
- Bake for an hour or longer (depending on your oven), 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.
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