Mediterranean Artichoke Quiche: A Delightful Make-Ahead Brunch Recipe

Bring the vibrant and fresh flavors of the Mediterranean straight to your brunch table with this exceptional Vegetarian Artichoke Quiche. Crafted with a golden, flaky homemade pie crust, this savory tart is generously filled with tender artichoke hearts, briny green pimento olives, and sweet roasted red peppers, all baked into a creamy, perfectly seasoned egg custard. It’s an ideal dish for special occasions like Easter or Mother’s Day, or simply for elevating a weekend brunch into a memorable culinary experience.

For many, springtime heralds a season of celebration, marked by holidays like Easter and Mother’s Day. These occasions are often synonymous with one of the most beloved culinary traditions: brunch. As someone who cherishes a leisurely morning, brunch offers the perfect compromise – the joy of a hearty breakfast without the early wake-up call. However, this often means needing dishes that can be prepared in advance, a convenience that this Vegetarian Quiche with artichokes, olives, and red peppers delivers beautifully. Its make-ahead flexibility makes it a true lifesaver for hosts and a delightful treat for guests.

While artichokes are no stranger to quiche fillings – the classic spinach artichoke quiche is a testament to this pairing – this recipe ventures into a distinctly Mediterranean direction. By incorporating bright green pimento olives and succulent roasted red peppers, we elevate the flavor profile, creating a quiche that’s both familiar and wonderfully unique. This dish isn’t just for brunch; it also makes an excellent “brinner” (breakfast for dinner) option, with any leftovers tasting even better the next morning.

Choosing the Right Pan for Your Quiche

The pan you choose for your quiche can significantly impact both its presentation and ease of serving. For this Mediterranean Artichoke Quiche recipe, I highly recommend using a 9-inch tart pan with a removable bottom. This design is a game-changer because it allows you to easily remove the quiche from the pan without damaging its delicate crust or structure, ensuring a flawless presentation.

While some fancy fluted quiche pans offer an undeniably stunning aesthetic, they can sometimes be more challenging to cut and serve, often leading to pieces breaking apart. If a tart pan isn’t available, don’t fret! A standard pie plate works perfectly well. You can simply ruffle the edges of your pie dough by hand to create a charming, rustic look. Remember, a 9-inch quiche yields more than enough for a small brunch gathering, and any leftover slices are incredibly delicious the following day, making for a superb breakfast.

Understanding the Essence of Quiche

At its heart, a quiche is an elegant and versatile dish consisting of a savory egg custard baked within a flaky pie crust. Mastering the art of making a vegetarian quiche is straightforward once you grasp its fundamental components. Think of it as a culinary canvas with three essential elements:

The Crust: The foundation that holds everything together, providing texture and flavor.
The Egg Filling: The creamy, custardy core that gives quiche its distinctive richness.
The Mix-ins: The stars of the show, offering endless possibilities for flavor combinations and personal expression.

Crafting a Homemade Quiche Crust from Scratch

Embarking on the journey of making a homemade pie crust for your vegetarian quiche might sound daunting, but it’s surprisingly simple and incredibly rewarding. The secret to a perfect flaky crust lies in using cold fats and not overworking the dough. If you own a food processor, the process becomes even easier. Simply combine your dry ingredients, then add cold butter and shortening (or your fat of choice) and pulse until a coarse meal forms. A splash of ice water brings it all together into a cohesive dough in mere seconds.

No food processor? No problem at all! You can achieve the same fantastic results by hand. Using a pastry blender or even two knives, cut the cold fats into your flour mixture until it resembles coarse crumbs. Then, gradually add ice water and mix just until the dough comes together. The key is to handle the dough as little as possible to prevent gluten development, which can lead to a tough crust. Once formed, chilling the dough is crucial for an ultra-flaky texture.

The Essential Step: Prebaking Your Quiche Crust

A common pitfall in quiche making is a “soggy bottom.” To prevent this undesirable outcome, prebaking (or blind baking) your pie crust is an absolute must before adding the filling. This crucial step ensures that the crust cooks through and becomes wonderfully crisp, providing a sturdy base for your creamy custard.

After pressing your chilled homemade pie dough into your pan, gently prick the bottom with a fork. This allows steam to escape during baking, preventing the crust from puffing up excessively. Next, line the crust with parchment paper or foil, then fill it with pie weights. These weights, which can be actual ceramic pie weights, dried lentils, dried beans, or even rice, help to keep the dough from shrinking or bubbling up, ensuring an even, flat base. Bake with the weights first, then remove them for a final few minutes to allow the bottom to become golden brown and dry. Save your pie weights in a dedicated jar to reuse for all your future quiche endeavors!

Achieving the Perfect Egg-to-Dairy Ratio for Quiche

The heart of any quiche is its luscious egg custard, and getting the ratio of eggs to dairy right is key to its perfect texture. A good rule of thumb is a 2:1 ratio of eggs to dairy. For instance, for every two large eggs, you’ll want to use one cup of dairy.

For a perfectly balanced richness, I prefer a combination of whole milk and heavy cream. This blend yields a custard that is both creamy and light, without being overly heavy. If you’re looking for a simpler alternative, half-and-half is an excellent substitute, as it naturally offers a harmonious blend of milk and cream. For a lighter quiche, you could experiment with lower-fat milk, but be aware that this may slightly alter the final texture and richness. Beyond the dairy, don’t forget to season generously with salt – it brings out all the wonderful flavors in your filling.

The Colorful and Flavorful World of Vegetarian Quiche Fillings

This is where the true fun and creativity of quiche making comes into play! While many vegetarian quiche recipes often feature classic ingredients like broccoli, spinach, or onion—much like my popular Quiche Florentine and Caramelized Onion Quiche—this recipe takes a delightful detour into Mediterranean territory.

For our Mediterranean twist, we utilize convenient jarred artichoke hearts, briny green manzanilla olives (often stuffed with pimento for an extra pop of color and flavor), and vibrant roasted red peppers. The beauty of these ingredients is their ready-to-use nature; they come pre-cut or are small enough to be used whole, virtually eliminating any knife work. The marinated artichoke hearts are tender and flavorful, requiring no trimming. The green olives provide a bold, salty punch and a firm texture that holds up beautifully during baking. The roasted red peppers, beyond their sweet and smoky flavor, add a gorgeous burst of color that makes the quiche visually appealing.

Layering cheese directly onto the prebaked crust before adding the vegetables and egg mixture serves a dual purpose: it acts as a flavorful barrier, further protecting the crust from becoming soggy, and it melts into a delicious, gooey layer that enhances the overall richness. Shredded mozzarella, Swiss, cheddar, Gruyère, or Gouda are all excellent choices, each offering a slightly different flavor profile to complement the Mediterranean vegetables. If you’re looking for a meat-inclusive option, do check out my Ham and Cheese Quiche.

Step-by-Step Guide: How to Make Vegetarian Artichoke Quiche

Creating this delightful quiche is a straightforward process when broken down into manageable steps:

Prepare the Pie Dough: Begin by making your homemade pie dough. Whether you opt for the convenience of a food processor or the traditional hand-mixing method, ensure your ingredients are cold for the flakiest results. Once prepared, wrap the dough in plastic and refrigerate for at least one hour to allow it to chill thoroughly.
Blind Bake the Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your chilled dough into a circle slightly larger than your 9-inch tart pan. Carefully transfer the dough to the pan, pressing it gently into the bottom and sides. Trim any excess, leaving a slight overhang. Prick the bottom of the crust with a fork, then line it with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights, then bake for another 5 minutes, or until the bottom of the crust looks dry and lightly golden. Don’t worry if it’s not fully cooked; it will continue baking with the filling.
Prepare the Filling: While the crust is blind baking, prepare your creamy egg mixture. In a large bowl or measuring cup, whisk together the eggs, whole milk, heavy cream, fresh thyme leaves, and salt until well combined and smooth.
Assemble the Quiche: Once the crust is ready, sprinkle your chosen shredded cheese evenly over the bottom of the prebaked crust. This creates a delicious barrier. Next, artfully scatter the drained artichoke hearts, green olives, and roasted red pepper strips over the cheese layer. Finally, carefully pour the prepared egg mixture over the fillings, filling the pan almost to the top.
Bake to Perfection: Transfer the quiche back to the preheated oven and bake for approximately 35-40 minutes. The quiche is done when the top is golden brown, slightly puffed, and the center no longer jiggles significantly when gently moved. A toothpick inserted into the center should come out clean.

The Importance of Resting Your Quiche Before Serving

Patience is a virtue, especially when it comes to serving a perfectly set quiche. Because quiche is essentially a savory egg custard, it requires a crucial resting period of at least 15 minutes after it comes out of the oven. This allows the internal temperature to stabilize and the custard to fully set.

Attempting to slice into a quiche too soon will likely result in a runny, messy affair that falls apart. The resting period also allows for “carryover cooking,” where the retained heat continues to gently cook the custard, ensuring a firm yet tender texture throughout. Once rested, your quiche will slice beautifully, revealing its vibrant layers of filling.

Storage and Freezing Guidelines for Vegetarian Quiche

Whether you’ve planned ahead or simply have delicious leftovers, knowing how to properly store your homemade quiche ensures its quality and extends its enjoyment.

Refrigeration: A completely cooled quiche can be stored covered in the refrigerator for up to 3-4 days. Ensure it’s tightly wrapped to prevent it from drying out or absorbing other odors from the fridge.
Freezing: Yes, quiche freezes beautifully! Once your artichoke quiche has completely cooled to room temperature, wrap it tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. For extra protection, place the wrapped quiche (either whole or individual slices) into a freezer-safe plastic bag. It can be frozen for 3-4 months.
Reheating Frozen Quiche: To bake a frozen quiche, simply transfer it directly from the freezer to a preheated oven (do not thaw). Bake at 350°F (175°C) for approximately 1 hour, or until thoroughly heated through and the crust is crisp. Individual slices will reheat much faster, typically 20-30 minutes.

Troubleshooting: Why Your Quiche Might Be Watery

A watery quiche can be disappointing, but understanding the common culprits can help you avoid it. The most frequent reason for a watery quiche is overcooking the eggs. When eggs are subjected to excessive heat or prolonged cooking times, their proteins over-coagulate, forcing out the liquid they contain. This results in a weeping or watery custard. To prevent this, bake until the quiche is just set with a slight jiggle in the center, and no longer.

Another crucial factor, especially with this recipe’s jarred ingredients, is ensuring your vegetables are properly drained and dried. Artichoke hearts, olives, and roasted red peppers, particularly those packed in oil or brine, can release significant moisture during baking. Always drain them thoroughly and, if necessary, pat them dry with paper towels before adding them to your quiche. This simple step can make a big difference in the final texture of your custard.

Delicious Pairings: What To Serve With Vegetarian Quiche

This Mediterranean Artichoke Quiche is a meal in itself, but it truly shines when paired with complementary dishes. Here are some fantastic recipes that will round out your brunch or dinner spread:

Really Good Freekeh Salad: A hearty, flavorful grain salad that adds substance and a nutty counterpoint.

Homemade Tomato Soup For Two: A light, comforting soup that beautifully complements the savory quiche.

Bloody Mary For Two: A classic brunch cocktail, offering a zesty, refreshing kick.

Kohlrabi Soup: A unique and healthy soup option for a fresh vegetable addition.

Fresh Green Salad: A simple mixed green salad with a light vinaigrette provides a refreshing contrast.

Seasonal Fruit Platter: Bright, sweet fruits like berries, melon, and grapes offer a perfect palate cleanser.

Crusty Bread: A warm, crusty baguette or ciabatta is wonderful for soaking up any extra flavors.

Vegetarian Artichoke Quiche

Yield:
6-8 servings

Prep Time:
30 minutes

Cook Time:
50 minutes

Chill Time:
1 hour

Total Time:
2 hours 20 minutes

Bring Mediterranean flavors to brunch with Vegetarian Quiche filled with tender artichoke hearts, savory green pimento olives, and vibrant roasted red pepper, all nestled in a flaky homemade crust.

Ingredients

Flaky Pie Crust

1 + 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt (preferably kosher)
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, very cold and cut into 8 tablespoons pieces
3 tablespoons vegetable shortening, very cold and cut into 3 tablespoons pieces
1/4 cup cold water

Creamy Filling

2 large eggs, room temperature
1/2 cup whole milk, room temperature
1/2 cup heavy whipping cream, room temperature
1 tablespoon fresh thyme leaves, finely chopped
1/4 teaspoon salt (preferably kosher)
1 cup shredded cheese, such as mozzarella, Swiss, cheddar, gruyere, or gouda
1 (6.5 ounce) jar artichoke hearts, thoroughly drained and lightly pressed to remove excess liquid
1/4 cup manzanilla olives (whole or sliced), thoroughly drained
1/4 cup roasted red pepper strips, thoroughly drained and patted dry

Instructions

Prepare the Pie Crust: In the bowl of a food processor, combine the flour, sugar, and salt. Add the cold butter and cold shortening. Pulse in short bursts until the fats are cut into the flour and the mixture resembles large pebbles. Add the cold water and pulse just until a dough forms. Gather the dough, pat it into an evenly round disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or until thoroughly chilled.
Alternatively, to make by hand: Combine flour, sugar, and salt in a large bowl. Cut in the butter and shortening using a pastry blender or two knives until coarse crumbs form. Stir in the water with a fork until a dough comes together. Form into a disk, wrap, and chill.
Preheat your oven to 375°F (190°C). Place a 9-inch tart pan with a removable bottom onto a baking sheet.
On a lightly floured surface, roll out the chilled pie dough into a circle that is slightly larger than your tart pan. Carefully line the bottom and sides of the pan with the crust, gently pressing it in. Patch any tears if necessary.
Line the pie crust with aluminum foil or parchment paper, then fill with pie weights or dried beans. Bake for 10 minutes. Carefully remove the foil and weights, then bake for another 5 minutes, or until the bottom of the crust appears dry and lightly golden brown. It doesn’t need to be fully cooked at this stage, as it will continue baking with the filling.
Prepare the Filling: While the crust is baking, in a large bowl or liquid measuring cup, whisk together the eggs, milk, cream, fresh thyme, and salt until thoroughly combined and smooth.
Once the crust has finished its initial bake, sprinkle the shredded cheese evenly over the bottom of the crust. This acts as a barrier. Next, arrange the thoroughly drained artichoke hearts, olives, and roasted red pepper strips on top of the cheese. Finally, carefully pour the whisked egg mixture over all the ingredients until the pan is filled.
Bake for 35-40 minutes, or until the top of the quiche is golden brown, slightly puffed, and the center is mostly set with only a slight jiggle. A toothpick inserted into the center should come out clean. Cool the quiche on a wire rack for at least 15 minutes before slicing and serving. This resting period allows the custard to fully set.
Store any leftover quiche, covered, in the refrigerator for up to 4 days.

Notes

To Freeze Quiche: Allow the baked quiche to cool completely. Wrap it tightly in a double layer of plastic wrap or aluminum foil, then place it in a freezer-safe plastic bag. Freeze for 3-4 months. When ready to serve, transfer directly from the freezer to a preheated 350°F (175°C) oven and bake for approximately 1 hour, or until heated through.
Enjoyed this recipe? Explore more delicious quiche variations with my recipes for Ham and Cheese Quiche, Caramelized Onion Quiche, and Quiche Florentine.

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