Ingredients
Units
Scale
- 1- 9 Inch Pie Crust, homemade or store-bought
- 80 grams (1/2 Cup) Onion, diced*
- 90 grams (1/2 Cup) Red Bell Pepper, diced
- 60 grams (1/3 Cup) Arthicoke Hearts, chopped
- 5 Large Eggs
- 6oz (3/4 Cup) Heavy Whipping Cream
- 6oz (3/4 Cup) Whole Milk
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 6oz (1 1/2 Cup) Shredded Cheddar Cheese**
Instructions
- Roll out pie dough and place in a 9-inch pie dish. Place in the freezer to chill. Then preheat oven to 400F/205C. When the oven is heated properly take the pie dish out of the freezer place parchment paper on top and place dried beans, rice, or pie weights to weigh the dough down. Bake for 10 minutes.
- While crust is baking sautee chopped onion and bell peppers for 2-3 minutes, then add the chopped artichokes and sautee for another minute or two. Let cool for 5 minutes.
- In a large bowl whisk together the eggs, cream, milk, salt, and pepper. Add shredded cheese then mix in veggies.
- Pour egg mixture into the par-baked pie shell and reduce the oven temperature to 350F/180C and bake the quiche for 35-40 minutes, the internal temperature should be between 165F/74C-185F/85C. Let the quiche cool for at least 20 minutes before slicing. Serve with salad. Store leftovers in the fridge for up to 3 days.
Notes
- *You can swap out the veggies for leeks, mushrooms, broccoli, or spinach. Choose your favorite combination!
- **You can use Gruyere, Swiss, Mozzarella, Parmesan, or Goat Cheese.
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Bake
- Cuisine: American
