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!

Bluejean Corner

Sun Dried Tomato and Artichoke Quiche

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Prep Time 40 minutes mins

Cook Time 50 minutes mins

Refrigerate 30 minutes mins

Total Time 2 hours hrs

Servings: 6

Ingredients Method

Ingredients

  

• 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

Method

 

1. For Pie crust, Blend all together until incorporated. Do not oven work dough or it will be tough.
2. Gather dough into a ball and refrigerate for 30 minutes.
3. 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.
4. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
5. Put pie crust in oven for approximately 10 minutes.
6. Whisk eggs and mix all other ingredients together.
7. Pull out pie crust and carefully pour egg mixture into warm pie shell.
8. Bake quiche until top is lightly browned, center is set but soft for 35-40 minutes.
9. Let quiche cool at least 1 hour.
10. Serve slightly warm. Enjoy.