Tomato-Artichoke Quiche

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 29%
  • Fat: 8.5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 14.5g
  • Carbohydrate: 32.4g
  • Fiber: 0.0g
  • Cholesterol: 83mg
  • Iron: 0.0mg
  • Sodium: 664mg
  • Calcium: 0.0mg


  • 1 cup sun-dried tomato halves
  • 1 cup boiling water
  • 1 (7-ounce) can refrigerated breadstick dough
  • Vegetable cooking spray
  • 1 tablespoon cornmeal
  • 1 (4-ounce) jar marinated artichoke hearts
  • 2 cloves garlic, minced
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons minced green onions
  • 1/4 cup shredded fresh basil
  • 1 tablespoon minced fresh oregano
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup evaporated skimmed milk
  • 1 1/2 teaspoons cornstarch
  • 2 eggs
  • 1 egg white


  1. Combine tomato and water; let stand 15 minutes. Drain and cut into thin slices.
  2. Separate breadstick dough into strips. Coil 1 strip of dough. Add second strip to end of first, pinching ends together; continue coiling. Repeat procedure with remaining strips to make an 8-inch-round coil. Press coiled dough into a 13-inch circle, and place in a 9-inch pieplate coated with cooking spray. Fold edges under, and flute; sprinkle with cornmeal.
  3. Drain artichokes in a wire-mesh strainer, reserving liquid; chop artichokes. Pour liquid into a nonstick skillet; place over medium-high heat until hot. Add garlic and onions; saute 5 minutes. Stir in basil and oregano; remove from heat.
  4. Arrange tomato, artichokes, and onion mixture over dough; sprinkle with cheeses.
  5. Combine milk and remaining 3 ingredients in container of an electric blender; cover and process until smooth. Pour over cheese. Bake at 375° for 35 minutes. Let stand 10 minutes.
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