Artichoke Asiago Quiche

Artichoke Asiago Quiche


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This quiche is succulent and creamy. Asiago and artichoke are the primary players, but we've also got shallots, garlic, and Parmesan to bring this savory quiche to the forefront of every breakfast, brunch, and breakfast-for-dinner.

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Chicago, IL

Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • 1 baked pie crust
  • 1 jar artichoke hearts, drained
  • 3/4 cup grated asiago cheese
  • 1/2 cup grated parmesan
  • 2 shallots
  • 2 garlic cloves
  • 4 eggs
  • 1/4 cup half and half
  • salt and pepper

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Preheat oven to 375 degrees and chop the artichokes, shallots, and garlic. Over medium heat, saute the chopped vegetables in butter. Set the vegetables aside.

In a small bowl, beat the eggs and half and half. Season the eggs. Layer the cooled vegetables into the pie crust and add the cheeses on top. Pour the eggs into the pie crust. Bake for 1 hour and serve immediately.

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