Artichoke Quiche

Artichoke Quiche

Oxmoor House JANUARY 1984

  • Yield: 6 servings


  • Pastry for 9-inch pie
  • 1 1/2 cups whipping cream
  • 3 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Dash of red pepper
  • Dash of ground nutmeg
  • 2 (6 1/2-ounce) jars marinated artichoke hearts, undrained
  • 6 green onions, finely chopped
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 tablespoon butter or margarine


Line a 9-inch quiche dish or pie plate with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400° for 3 minutes; remove from oven, and gently prick with a fork. Bake an additional 5 minutes. Let cool on a wire rack.

Combine whipping cream, eggs, salt, pepper, and nutmeg in a medium mixing bowl; mix well, and set aside.

Drain artichokes, reserving 2 tablespoons oil; set aside. Cut artichokes into bite-size pieces; set aside.

Sauté onion in reserved oil in a small skillet until tender; drain off oil. Stir in reserved artichoke pieces; spoon into prepared pastry. Pour whipping cream mixture over onion and artichokes; sprinkle cheese on top, and dot with butter. Bake at 375° for 45 minutes or until set. Let stand 10 minutes before cutting into wedges.


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Artichoke Quiche recipe