Roasted Bell Pepper Artichoke Quiche

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.

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

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.

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.

Garnishing

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. 

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.

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:

• Homemade Ham with Brown Sugar Mustard Glaze
• Crispy Bacon or Sausage
• Quick and Easy Tropical Fruit Salad
• Parmesan Black Pepper Buttermilk Biscuits
• Bourbon Brown Sugar Banana Bread
• Passion Fruit Bellini
• Peach Praline Scones
• Cinnamon Blueberry Bran Muffins
• Simple Citrus Almond Salad

More Vegetable Quiche Recipes:

• Fresh Spinach and Goat Cheese Quiche
• Quick and Easy Crustless Vegetable Quiche
• Ratatouille Veggie Quiche Recipe
• Wild Mushroom Asparagus Quiche
• Homemade Spinach Gruyere Quiche
• Caramelized Onion and Thyme Quiche
• Kale and Mushroom Quiche
• Spinach Artichoke Quiche

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