Quiche is one of those magical dishes that works for any time of day. Whether you’re planning a Mother’s Day brunch, a quick lunch, or a vegetarian quiche for dinner, this artichoke quiche dish is a flavorful and satisfying choice. It’s packed with marinated artichoke hearts, feta cheese, bell pepper, and olives, all baked into a creamy, custardy filling with a flaky frozen pie crust. Plus, quiche is freezer-friendly, making it perfect for meal prep or dropping off for a friend in need.
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 pie dough already shaped in the aluminum tin. You might not win any cooking awards, but you will still have a delicious meal.
Ingredient Notes
This spinach artichoke quiche recipe is simple to customize based on what you have on hand. Here’s what you’ll need:
- Frozen Pie Crust – A 9-inch pie pan or deep-dish pie shell works best. Using a pre-made frozen crust saves time.
- Half-and-Half & Whole Milk – A blend of ¾ cup half-and-half (or and ¾ cup whole milk creates the perfect custard texture. If you prefer a lighter quiche, you can use all milk.
- Cheese – This recipe combines ½ cup feta cheese, ½ cup Colby Jack cheese, and ½ cup shredded mozzarella cheese for a sumptuous combination of cheeses that melts beautifully.
- Marinated Artichoke Hearts – 1 cup of chopped artichoke hearts adds a tangy, slightly briny flavor that pairs well with the creamy filling.
- Kalamata Olives – ½ cup of pitted and chopped olives enhances the Mediterranean flavors.
Instructions
Blind Bake the Crust:
- Preheat the oven to 400°F.
- Prick the bottom of the frozen pie crust with a fork 6-8 times to prevent bubbling.
- Line the crust with parchment paper or aluminum foil, then fill it with pie weights or dry beans.
- Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
Prepare the Filling:
- While the quiche crust is baking, chop 1 bell pepper and 1 cup of marinated artichoke hearts.
- If using block feta cheese, cut it into ½-inch cubes.
- In a large bowl, whisk together 6 large eggs, ¾ cup half-and-half, ¾ cup whole milk, ½ teaspoon black pepper, and 1 teaspoon salt.
- Stir in ½ cup Colby Jack cheese and ½ cup shredded mozzarella cheese.
- Fold in the chopped bell pepper, artichokes, feta cheese, and olives.
Assemble & Bake:
- Reduce oven temperature to 350°F.
- Pour the egg mixture into the par-baked pie crusts.
- Bake for 40-45 minutes, until the edges are set but the center of the quiche jiggles slightly.
- Let the quiche cool for 15 minutes before slicing and serving.
How to Serve
- Brunch: Pair with a fresh green salad and fruit.
- Lunch or Dinner: Serve with a bowl of soup or roasted vegetables.
- Snack: Enjoy cold or at room temperature for a quick bite.
- Toppings: Add sour cream, hot sauce, or green onions for extra flavor.
Tips, Tricks, and Alterations
- Reheating from Frozen: Bake at 350°F for 25 minutes without thawing.
- Crustless Quiche: Skip the crust and bake the filling in a greased pie dish.
- Baking Sheet: Place the pie pans on a baking sheet before transferring them to the oven. This makes handling easier and catches any potential spills for a quicker cleanup.
- Freezer-Friendly: This quiche is a great make-ahead meal! Once completely cooled, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Store for up to 3 months and reheat straight from frozen.
- Cheese: swap for swiss cheese or monterey jack cheese.
- Dairy-Free Option: Use plant-based milk and dairy-free cheese alternatives.
- Extra Veggies: Add spinach, mushrooms, or sun-dried tomatoes for variety.
- Make-Ahead: Store in the fridge for up to 4 days or freeze for up to 3 months.
Looking More Breakfast Recipes:
- Banana Poppy Seed Muffins
- Lazy Quiche with Sausage, Onions, and Peppers
- Apricot Date Walnut Almond Snack Bars
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
Artichoke Quiche
Ingredients
- cup marinated artichokes chopped
- ½ cup kalamata olives chopped
- 1 bell pepper diced
- 4 sprigs fresh oregano or 1 teaspoon dried oregano
- 6 large eggs
- ¾ cup half-and-half
- ¾ cup whole milk
- ½ cup feta cheese crumbled or cubed
- ½ cup Colby Jack cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 frozen pie crusts
Instructions
- Preheat oven to 400°F. Prick the frozen pie crust with a fork 6-8 times. Line with parchment paper or aluminum foil, add pie weights, and bake for 10 minutes. Remove weights and bake for another 5 minutes.
- Chop 1 bell pepper, 1 cup of marinated artichokes, and ½ cup kalamata olives. If using block feta, cut into ½-inch cubes.
- In a large bowl, whisk together 6 eggs, ¾ cup half-and-half, ¾ cup whole milk, 1 teaspoon salt, and ½ teaspoon black pepper. Stir in ½ cup Colby Jack cheese and ½ cup shredded mozzarella cheese.
- Fold in the chopped bell pepper, artichokes, feta cheese, and olives.
- Reduce oven temperature to 350°F. Pour the filling into the par-baked crusts.
- Bake for 40-45 minutes until the edges are set but the center jiggles slightly.
- Cool for 15 minutes before serving.
- For freezing, allow to cool, cover with foil, and freeze. Bake directly from frozen at 350°F for 25 minutes.
- This tasty quiche is packed with modern flavors and creamy quiche texture, making it a crowd pleaser for any special occasion or weeknight meal. Enjoy!
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