Pinterest

1K
Save

11K
Print

8K
Facebook

267
Email

508

Easy Artichoke Quiche

Prep 15 min
Total 1 hr 5 min
Ingredients 8
Servings 6

Just five main ingredients go in an easy Pillsbury® unroll-and-fill pie crust, and homemade quiche is ready to pop in the oven. MORE+ LESS-

By Pillsbury Kitchens

Updated June 23, 2016

Make with

Pillsbury Pie Crust

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cups shredded Swiss cheese (8 oz)

can (13.75 oz) quartered artichoke hearts, drained, chopped, patted dry with paper towels

slices bacon, cooked, crumbled, if desired

eggs

cup milk

1/2

teaspoon salt

1/4

teaspoon pepper

Steps

Hide Images

1

Heat oven to 375°F. Unroll crust in ungreased 9-inch quiche or glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side of crust with fork. Bake about 8 minutes or until very lightly browned.
2

Layer cheese, artichokes and bacon in crust. In medium bowl, beat eggs, milk, salt and pepper with wire whisk or fork until well blended. Pour over artichokes.
3

Bake 30 to 35 minutes or until knife inserted in center comes out clean (cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excess browning). Let stand 5 minutes before serving. Cut into wedges.

Expert Tips

Substitute a 10-oz box of frozen chopped spinach or broccoli (cooked) for the artichokes, and use your favorite shredded cheese.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 220

% Daily Value

Total Fat: 25g; 38%
Saturated Fat 12g 61% Trans Fat 0g
Cholesterol: 190mg; 63%
Sodium: 790mg; 33%
Potassium: 350mg; 10%
Total Carbohydrate: 28g; 9%
Dietary Fiber 5g 22% Sugars 3g
Protein: 20g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 4%; 4%
Calcium: 35%; 35%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;