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.