Lazy Quiche with Artichokes, Olives, and Feta

Quiche is a super easy dish that is great for brunch and is also satisfying for lunch or dinner. It is freezer-friendly and super versatile. For that reason, it's become one of my go-to meals to drop off at a friend's house when they have just had a baby or someone is sick. It's tasty warmed with a salad for a fuss-free brunch with friends, or cold as a snack in the middle of a sleepless night. 

The shortcut, or “lazy” part of this recipe, pertains to the pie crust. If you don't have time or energy, just buy a premade crust. I prefer the frozen dough already shaped in the aluminum tin. You might not win any awards, but you will still have a delicious meal. **If you do have the time and energy to make a homemade check out my pie crust here**

This recipe is for 2 quiche. It's just as easy to make two and it is freezer friendly. I figure it saves time for a future meal.

Ingredient Notes: 

For this recipe, I have used a combination of half-and-half and milk and a combination of colby jack cheese and shredded mozzarella. Feel free to substitute with whatever cheese and milk combinations you have in the house. Quiche is a super versatile way to use up leftovers. Just follow the same ratios: 6 eggs, 1½ cup liquid dairy, and 1 cup cheese. With that said, you can use all different kinds of meat and vegetable combinations. 

Blind Bake the crust: 

Preheat the oven to 400 degrees. 

Pull your frozen pie crust out and prick the bottom of the crust with a fork 6-8 times. This will allow steam to escape in the oven. Line the pie crust with either parchment paper or aluminum foil, then fill the lined pie crust with pie weights or dry beans. 

Cook the pie crust for 10 minutes with the weights or beans. Then remove the weights and bake for another 5 minutes. 

Prepping the filling:

While blind baking the crust, chop the bell pepper and artichokes. If you are using a block of feta cheese, cut it up with ½ cubes. 

In a large bowl mix together the eggs, cream, milk, cheese (Colby jack and mozzarella only), salt, pepper, and oregano. Once the eggs are fully combined, fold in the bell pepper, artichokes, feta, and olives.  Make sure these ingredients are at room temperature before folding them into the egg mixture.  Pour the egg filling into the par-baked pie crusts. 

Bake the quiche at 350°F for about 40-45 minutes, or until edges are set and the center jiggles slightly. Let the quiche cool for 15 minutes and then serve.

If you plan on freezing: Allow the quiche to cool and cover with foil before freezing. When you are ready to serve, remove quiche from the freezer, do not thaw before reheating. Place the quiche in a 350°F oven and bake for 25 minutes or until heated through.

Looking More Breakfast Recipes:

• Apple Cinnamon Bread
• Fall Spiced Banana Bread
• Banana Poppy Seed Muffins
• Cherry Almond Muffins
• Grapefruit Pistachio Muffins
• Apple Cinnamon Muffins
• Cranberry Orange Pecan Muffins
• Lazy Quiche with Sausage, Onions, and Peppers
• Lemon Blueberry Muffins
• Apricot Date Walnut Almond Snack Bars
• Banana Walnuts Chocolate Chips Muffins

If you’ve tried this Lazy Quiche with Artichokes, Olives, and Feta recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Lazy Quiche with Artichokes, Olives, and Feta

Quiche is a super easy dish that is great for brunch and is also satisfying for lunch or dinner. It is freezer-friendly and super versatile. For that reason, it's become one of my go-to meals to drop off at a friend's house when they have just had a baby or someone is sick. It's tasty warmed with a salad for a fuss-free brunch with friends, or cold as a snack in the middle of a sleepless night.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 8

Ingredients

  

• 1 cup marinated artichokes
• ½ cup kalamata olives
• 1 bell pepper diced
• 4 sprigs of fresh oregano or 1 teaspoon dried oregano
• 6 eggs
• ¾ cup half and half
• ¾ cup whole milk
• ½ cup feta cheese crumbled or block chopped
• ½ cup colby jack cheese
• ½ cup shredded mozzarella
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper
• 2 frozen pie crusts

Instructions

 

Blind Bake the crust:

• Preheat the oven to 400 degrees.
• Pull your frozen pie crust out and prick the bottom of the crust with a fork 6-8 times.
• Line the pie crust with either parchment paper or aluminum foil, then fill the lined pie crust with pie weights or dry beans.
• Cook the pie crust for 10 minutes with the weights or beans. Then remove the weights and bake for another 5 minutes.`

Prepping the filling:

• While blind baking the crust, chop the bell pepper and artichokes.
• If you are using a block of feta cheese, cut it up with ½ cubes.
• In a large bowl mix together the eggs, cream, milk, cheese (colby jack and mozzarella only), salt, pepper, and oregano.
• Once the eggs are fully combined, fold in the bell pepper, artichokes, feta, and olives.
• Make sure these ingredients are room temperature before folding into the egg mixture.
• Pour the egg filling into the par-baked pie crusts.
• Bake the quiche at 350°F for about 40-45 minutes, or until edges are set and the center jiggles slightly.
• Let the quiche cool for 15 minutes and then serve.

Keyword 60 minutes