Sun Dried Tomato and Artichoke Quiche

A great summertime dish! This tomato and artichoke quiche is bursting with amazing flavor. I have served this for Tea Parties, brunch, lunch and dinner. It’s also great as a snack. Enjoy!

Sun Dried Tomato and Artichoke Quiche

Bluejean Corner
Prep Time 40 minutes
Cook Time 50 minutes
Refrigerate 30 minutes
Total Time 2 hours
Servings 6


  • 7 eggs
  • 3/4 cup feta cheese
  • 3/4 cups sun dried tomatoes
  • 1 cup chopped spinach
  • 3/4 cup cream
  • 1 cup chopped artichokes
  • 1 teaspoon lemon pepper
  • 1 single-crust pie dough

Pie Crust

  • 1 1/4 cups flour
  • 6 tablespoon butter cut into 1" cubes
  • 2 tablespoon vegetable shortening
  • 1/4 teaspoon sale
  • 3-4 tablespoon ice water


  • For Pie crust, Blend all together until incorporated. Do not oven work dough or it will be tough.
  • Gather dough into a ball and refrigerate for 30 minutes.
  • Roll dough out on floured surface with floured rolling pin to size of pie dish, or store dough in plastic wrap and refrigerate for later.
  • Adjust oven rack to lower-middle position and heat oven to 350 degrees.
  • Put pie crust in oven for approximately 10 minutes.
  • Whisk eggs and mix all other ingredients together.
  • Pull out pie crust and carefully pour egg mixture into warm pie shell.
  • Bake quiche until top is lightly browned, center is set but soft for 35-40 minutes.
  • Let quiche cool at least 1 hour.
  • Serve slightly warm. Enjoy.

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