Best 4 Artichoke And Sun Dried Tomato Quiche Recipes
Indulge in a delightful culinary journey with our enticing Artichoke and Sun-Dried Tomato Quiche, a harmonious blend of savory flavors and vibrant textures. Picture a golden-brown crust encasing a creamy, velvety filling bursting with the goodness of artichoke hearts, sun-dried tomatoes, and a hint of aromatic herbs. Perfect for a hearty brunch, a light lunch, or an elegant dinner, this quiche is sure to impress with every bite.
Accompanying this star of the show are two equally tempting recipes that will tantalize your taste buds. Embark on a Mediterranean adventure with our vibrant Artichoke and Feta Stuffed Shells, where tender pasta shells are filled with a delectable mixture of artichokes, feta cheese, and a zesty tomato sauce. These flavorful parcels are sure to transport you to the sun-kissed shores of the Mediterranean.
Last but not least, satisfy your sweet cravings with our irresistible Lemon Blueberry Scones, a symphony of flavors that will awaken your senses. Delicate scones infused with the bright zest of lemon and the juicy sweetness of blueberries create a delightful treat that perfectly complements your savory quiche and stuffed shells.
Prepare to embark on a culinary voyage with our trio of recipes, where each dish promises a unique and unforgettable experience. Let your taste buds rejoice as you savor the savory delights of the Artichoke and Sun-Dried Tomato Quiche, the Mediterranean flair of the Artichoke and Feta Stuffed Shells, and the sweet indulgence of the Lemon Blueberry Scones. Bon appétit!
PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE
Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.
Provided by Il Max
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
- In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
- Bake in preheated oven for 30 minutes, or until done.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g
SAUSAGE AND SUN-DRIED TOMATO QUICHE
I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.
Provided by Stephanie
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
- In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
- Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g
ARTICHOKE QUICHE
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.
DEEP-DISH SUN-DRIED TOMATO AND ARTICHOKE QUICHE W/BACON
This is a Quiche of my own invention using sun-dried tomatoes, artichokes, and bacon! fluffy, airy, savory and delicious! Note: this makes 1 large deep-dish quiche, but you can divide it into 2 smaller quiches if you like.
Provided by BachFromTheDead
Categories Savory Pies
Time 2h6m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 22
Steps:
- For the Crust: Combine flour and salt. Rub in butter and lard with fingertips untilwell-incorporated. Add water as neccesary until a consistent dough forms. Chill for 30 minutes.
- Roll out dough to 1/4 inch thick and press into a lg., buttered, springform pan (or 2 pie tins). Prick the bottom of the pie crust to prevent bubbles and weigh down the center with pie weights or pennies. Bake at 400 degrees F for 12 minutes or until crust is slightly darker. Remove and set aside.
- For The Filling/Assembly: whip all of the filling (cheeses, excluding second 1/3 Celsius cheddar, eggs, spices, veggies,milk, sauces) ingredients together until well incorporated. Pour into crust. Top the quiche with bacon crumbles and cheddar. Bake at 425 degrees F for 60-78 minutes(cut time in half if doing 2 separate pies); or until no longer jiggly and golden. Serve.
Nutrition Facts : Calories 752, Fat 54.3, SaturatedFat 24.8, Cholesterol 394.6, Sodium 1374.9, Carbohydrate 29.6, Fiber 4.7, Sugar 1.7, Protein 37.5
Tips:
- Choose fresh artichokes: Look for artichokes that are firm and heavy with tightly closed leaves.
- Trim the artichokes properly: Cut off the stem and the top quarter of the artichoke. Remove the tough outer leaves and choke from the center.
- Cook the artichokes until tender: You can boil, steam, or roast the artichokes until they are tender but still hold their shape.
- Use a good quality sun-dried tomato: Look for sun-dried tomatoes that are plump and moist, not dry and shriveled.
- Don't overmix the quiche filling: Overmixing can make the quiche filling tough.
- Bake the quiche until the center is set: The quiche is done baking when the center is no longer jiggly.
Conclusion:
This artichoke and sun-dried tomato quiche is a delicious and easy-to-make dish that is perfect for any occasion. The quiche is filled with tender artichokes, flavorful sun-dried tomatoes, and a creamy custard filling. It is then baked until the center is set and the crust is golden brown. This quiche is sure to be a hit with your family and friends.
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