Best 4 Artichoke And Feta Quiche Recipes

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Indulge in a culinary delight with our delectable Artichoke and Feta Quiche, a harmonious blend of flavors and textures that will tantalize your taste buds. This savory pie features a flaky, buttery crust encasing a creamy and flavorful filling of tender artichoke hearts, tangy feta cheese, savory herbs, and a hint of garlic.

The quiche is not only a feast for the palate but also a visual masterpiece, with its golden-brown crust and vibrant filling peeking through. Perfect for brunch, lunch, or dinner, this versatile dish can be enjoyed on any occasion.

Whether you're a seasoned chef or a novice in the kitchen, our step-by-step recipes make it easy to create this culinary masterpiece. Discover the secrets of crafting the perfect crust, achieving a velvety smooth filling, and baking the quiche to golden perfection.

In addition to the classic Artichoke and Feta Quiche, we've included a collection of quiche variations to suit every palate. Explore the vibrant flavors of Roasted Red Pepper and Goat Cheese Quiche, the hearty goodness of Bacon and Cheddar Quiche, or the sophisticated elegance of Spinach and Gruyere Quiche.

With detailed instructions, helpful tips, and captivating photos, our recipes will guide you through the process of creating these delightful quiches. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you and your loved ones craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE AND FETA TARTS



Artichoke and Feta Tarts image

This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Appetizer     Bake     Easter     Vegetarian     Quick & Easy     Mother's Day     Feta     Artichoke     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup heavy cream
4 ounces feta, divided
Kosher salt, freshly ground pepper
1 (14-ounce [1 sheet] or 17.3-ounce [2 sheets]) package frozen puff pastry, thawed
All-purpose flour (for work surface)
2 (4-ounce) jars marinated artichoke hearts, drained, halved
2 tablespoons olive oil
1 large egg, beaten to blend

Steps:

  • Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
  • If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
  • Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
  • Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
  • Do Ahead
  • Tart can be made 2 hours ahead. Let stand at room temperature.
  • Variations:
  • The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
  • Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
  • Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
  • Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.

ARTICHOKE-FETA QUICHE



Artichoke-Feta Quiche image

This recipe is great for breakfast, or add a small salad and a glass of your favorite wine and call it dinner. I never liked artichokes much until I found this years ago in the newspaper. I think the taste of this is great and the recipes notes only 250 calories.

Provided by Norma DeRemer

Categories     Savory Pies

Number Of Ingredients 9

3 large eggs
1 c 2% milk
1/2 can(s) (14 ounce) artichoke hearts, drained and roughly chopped.
2 Tbsp chopped sundried tomatoes. (if you buy your sundried tomatoes packed in oil, you will need o soften them in hot water for 10 minutes before cooking).
1/4 c crumbled feta cheese
2 links cooked turkey or chicken sausage
3/4 tsp kosher salt, use less if using regular salt
cracked pepper or regular pepper to taste
1 frozen piecrust, packaged piecrust or your favorite piecrust recipe.

Steps:

  • 1. Preheat your oven to 350.
  • 2. Whisk the eggs until frothy, then stir in the milk, artichoke hearts, feta cheese, tomatoes, thinly sliced cooked or chopped sausage, salt and pepper.
  • 3. Pour into the crust. Place foil around the edges of the pie to prevent burning.
  • 4. Place in the oven and bake for 45 minutes or until the eggs are completely set. (a toothpick inserted into the middle will come out clean) and the top is lightly golden brown.
  • 5. Remove from oven, remove foil and cool for at least 5 minutes before slicing and serving.
  • 6. This can be your dinner instead of breakfast by adding your favorite salad and a glass of your favorite wine.

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA



Italian Sausage with Artichokes and Feta image

To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound bulk Italian sausage
1 small red onion, finely chopped
1 garlic clove, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/2 cup tomato sauce
1/4 cup dry red wine or chicken broth
1/2 teaspoon Italian seasoning
1/2 cup crumbled feta cheese
Hot cooked gemelli or spiral pasta
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 435 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1149mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

ARTICHOKE QUICHE



Artichoke Quiche image

Oklahoma may be meat-and-potatoes country, but even good ol'boys have been known to eat this artichoke quiche!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 small onion, finely chopped
1 garlic clove, minced
2 teaspoons vegetable oil
4 large eggs
1/4 cup soft bread crumbs
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups shredded cheddar cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

Steps:

  • In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 544mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.

Tips:

  • Prepare the artichokes properly: To ensure a tender texture, steam or boil the artichoke hearts until they are fork-tender. If using canned artichoke hearts, drain and rinse them thoroughly before adding them to the quiche filling.
  • Use a good quality feta cheese: Feta cheese is a key ingredient in this quiche, so be sure to use a good quality variety. Look for feta that is creamy and flavorful, with a slightly tangy taste.
  • Make sure the quiche filling is well-seasoned: The quiche filling should be well-seasoned with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the quiche.
  • Bake the quiche until it is golden brown: The quiche should be baked until the crust is golden brown and the filling is set. This will take about 45-50 minutes.
  • Let the quiche cool slightly before serving: Before serving, let the quiche cool slightly so that it has a chance to set. This will make it easier to slice and serve.

Conclusion:

Artichokes and feta cheese are a delicious combination, and they come together perfectly in this quiche. The artichokes provide a savory and nutty flavor, while the feta cheese adds a creamy and tangy touch. This quiche is perfect for brunch, lunch, or dinner, and it is sure to be a hit with everyone who tries it.

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