This Leek & Artichoke Quiche with Red Peppers is my favorite brunch recipe ever. It’s also amazing for dinner! With extra pie crust for all you crust-lovers out there!
Yields 6 servings
This Leek & Artichoke Quiche with Red Peppers is my favorite brunch recipe ever. It's also amazing for dinner! With extra pie crust for all you crust-lovers out there!
1 hrPrep Time
35 minCook Time
1 hr, 35 Total Time
- 1 leek
- 2 tsp olive oil
- 4 eggs
- 1 cup milk
- 1/4 cup artichoke hearts, cut into bite-sized pieces
- 1/4 cup sliced roasted red pepper
- 1/4 tsp salt
- 1 cup cheddar cheese
- 1 recipe pie crust
- Prepare the pie crust. Let rest in the fridge for 30 minutes, then roll out into a 12" circle and place in a greased 10" tart pan. Let the extra crust hang over the edge and freeze for 20 minutes.
- Preheat your oven to 350ºF.
- Slice the leek into 1/4" rounds. Heat a skillet over medium-high heat and add the olive oil and leeks. Cook, stirring often, until the leeks are soft and browned in some spots.
- Scramble the eggs in a large bowl. Add the cooked leeks, milk, artichoke hearts, roasted red pepper, salt, and about 2/3 of the cheese. Mix to combine.
- Place a sheet of parchment over the frozen pie crust, then fill with pie weights. Bake for 10 minutes, then remove the pie weights and remove the overhanging crust.
- Pour in the egg filling. Top with the remaining cheese, then bake for about 35 minutes, until golden on top and mostly firm in the middle.
- Let cool for about 10 minutes before removing from the tart pan and serving. Eat!
- I used canned artichoke hearts and roasted red pepper.
- I used the back of a spoon to press the overhanging crust into the edge of the tart pan, causing it to separate. If you're using a pie dish, scissors might work better.
- If you are using my pie crust recipe but you aren't looking for a vegan crust, just replace the vegan butter with regular salted butter.
- If you are dairy-free, use the vegan pie crust as written and use plain, unsweetened soy milk in the quiche and omit the cheese.
Read more about this leek & artichoke quiche…
I’ve been trying to post about this quiche on my blog for over a month now. The first time I made it AJ was out of town and I forced myself to save some for him when he got back because the man loves his eggs. That time was pretty good – flavors were spot on – but the crust was gummy. I needed to pre-bake.
The next time I made it was something next to a disaster. I used my pie dish just like I did the time before, but I decided to pre-bake. I’d never pre-baked a pie crust before, and I read somewhere on the internet that you can use dried beans as pie weights if you don’t have pie weights.
I failed to read anywhere on the internet that you’re supposed to line the crust with something like parchment and put the dried beans in the parchment. So after pre-baking I found myself picking dried beans out of puffy half-baked pie crust one at a time. Another problem? The greasy crust just slid down the sides of the pan, so after adding the eggs and baking, there was no crust to be seen above the level of the eggs.
Tasty, but not what I was going for. Especially when I found a dried bean hidden somewhere in the crust that I had missed when I got all the other ones.
Third go round? May I present…
It’s the quiche I had been hoping for all along. A crust that actually stands up on its own and isn’t gummy on the bottom. An eggy filling with all sorts of delicious cheese, artichokes, and red peppers. An extra sprinkle of salt on top to take it to the next level. Perfection.
I solved the dried bean problem by doing two things:
- I bought some proper pie weights
- I lined the unbaked crust with parchment and put the weights in that
I solved the crust sliding/shrinking problem by doing two things:
- I bought a proper tart pan
- I removed the excess crust that hangs over the edge after prebaking
These four things solved all my quichey problems. Especially that tart pan. I’m not entirely sure why, but I am obsessed with that pan. It might be because it slid off the crust without a single complaint after I didn’t even grease it before baking. It might be because it’s 2″ deep. Whatever it is, it’s my new favorite kitchen thing.
This quiche isn’t exactly a weeknight meal if you make the crust yourself. If you buy a premade one it’ll be done in just 40 minutes. But if you make the crust yourself, be prepared to spend about an hour and a half on it. Not all that time is technically “active” for the recipe, but feel free to do the dishes in the interim.
Now that I’ve got the technique down, I’m dreaming up all sorts of quiche recipes to make. Mushroom & asparagus quiche, potato & broccolini quiche, spinach & goat cheese quiche… the list goes on and on! But today we’re starting with leeks, artichokes, and red peppers – because you can never go wrong with those. Oh yeah, and a heaping cup of cheddar cheese :)
info is for 1/6th of the quiche