Ingredients

The following ingredients have 4 Servings
  • 1 9-inch pie-crust (or you can make your own -- kudos to you)
  • 2 jarred roasted peppers (or roast your own peppers*)
  • 1 10 ounce jar baby artichoke hearts (or one 9 ounce box frozen artichoke hearts, thawed)
  • 1 teaspoon olive oil
  • 2 shallots (thinly sliced)
  • 2 tablespoons fresh basil (cut into chiffonade)
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 teaspoon Italian Seasoning (or other herb blend)
  • 1/2 cup fontina cheese (grated)
  • 1/2 teaspoon + a pinch salt
  • 1/4 teaspoon freshly ground pepper

Instruction

  • 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.